Food Safety
What 3 groups of people are considered a high risk to food borne illnesses?
Sick, Babies, Elderly
What is Binary Fission?
Asexual reproduction by a seperation of the body into two new bodies
What can cause illness, but usually they cause food to spoil?
Fungi
Based on the description what type of cooking method is this?
This is a very healthy cooking technique because the nutrients are preserved.
A. Grill
B. Steam
C. Roast
B. Steam
What are 3 types of cooking methods?
Dry, Wet, and Combination
Pathogens need 6 conditions to grow, what are they?
FATTOM
Food, Acidity, Time, Temperature, Oxygen, Moisture
What is bacteria?
A large group of single-cell microorganisms known as a “Prokaryote”
Cannot grow in food, they must live in a host. What are they?
Parasites
Based on the description what type of cooking method is this?
Creates rapid movement of the liquid around the food that cooks it.
A. Grill
B. Roast
C. Boil
C. Boil
What is the cooking method of stew?
combination- searing and then simmering,
Temperature, Control, Safety
It is important to know because foods that are most vulnerable need their time in the temperature danger zone controlled.
What is a foodborne illness?
A sickness caused by eating food that contains a harmful substance
Using the restroom
Touching face, hair, body
Eating, drinking
Taking out the garbage
Based on the description what type of cooking method is this?
This cooking technique involves a small amount
of fat such as oil or butter cooked in a pan.
A. Saute
B. Fry
C. Grill
A. Saute
What does the french word "saut" mean?
to bounce, or jump
What are the #1 cause in food borne illnesses?
Viruses
what is asexual reproduction?
A type of reproduction that involves just one organism
What is the temperature range for the TDZ?
41 to 135 degrees Fahrenheit
Based on the description what type of cooking method is this?
Food is simmered until tender. Often vegetables are added at the end to avoid over cooking them.
A. Braise
B. Stew
C. Simmer
B. Stew
What type of heat is used when roasting food?
Indirect Heat
What are 3 types of hazards and give an example for each of them.
Biological: Bacteria
Chemical: Cleaning Products
Physical: Nails
Name 3 characteristics of a single cell organism.
Single-cell microorganisms
Cell structure is simpler than other organisms
There is no nucleus or membrane bound organelles.
Instead their control center containing the genetic information is contained in a single loop of DNA.
What does HACCP stand for?
Hazard Analysis Critical Control Points
Based on the description what type of cooking method is this?
Hot air covers the food and the dry heat cooks it.
A. Braise
B. Poach
C. Roast
C. Roast
What is the boiling point of water?
212 degrees F.