Food Safety
What are 3 of the most common food allergies?
Mustard seed, peanuts, tree nuts, shellfish, crustaceans, milk, wheat, soybeans
When should you clean up a spill?
As soon as it happens!!!!!
Name an example of physical contamination:
Wood, dirt, hair, fingernail, etc.
Besides washing your hands, what should you always do first before you start cooking or baking?
Read the full recipe!!
Why?
Some involve dough proofing, or sitting overnight.
Some need the oven preheated to a hot temperature.
Maybe there is an ingredient that you don't have.
What fish is used to make calamari?
Squid
How long can food stay in the temperature danger zone?
Maximum 4 hours
How should you carry a knife?
With the blade pointing downwards and away from you.
Name an example of a chemical contamination:
Pesticides, bleach, cleaner
Where should the handle of your pots and pans be pointed?
Towards the inside of the stove. (or away from you)
Which direction does the sun rise?
East
What is the temperature danger zone?
4-60 degrees celcius
When reheating foods, what temperature does the food need to reach?
74 degrees C
Name a biological contamination:
Microorganisms, bacteria
Where should scraps like egg shells and vegetable skins go?
In the compost!
What is the longest venomous snake in the world?
King Cobra
Name 4 reasons you need to re-wash your hands in the kitchen.
Before you start cooking
After touching raw meat
After touching your hair/face
After tasting your food (if you are bringing your hand to your face.)
To avoid cross contamination
When cooling food, the temperature must eventually cool to 4 degrees, in how many hours?
4 hours
Give an example of cross contamination
Ex: Bread crumbs in butter
Ex: Cutting vegetables on a cutting board that had raw meat on it
Name something you should never do in the kitchen!
Run, pick your nose, stand of chairs, sit on counters.
What is the name of a singular spaghetti?
One spaghetto
Which foods have the most common fatal cases of foodborne illness?
Meat and poultry.
Describe the process of fully washing a dish:
What are the three most common Foodborne virus/bacteria in Canada?
Norovirus. Listeria. Salmonella.
What should be done with things like cans, jars, jugs, etc. that are emptied during a cooking lab?
They should be rinsed out with hot water and put in the recycling bin.
Where can you find the colosseum?
Rome, Italy.