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Water, Cleaning & Sanitizing
Vocabulary
Storage Techniques
F.A.T.T.O.M
100
Food service workers should wash their hands for how long?
What is 20 Seconds
100
The development and application of sanitary measures for the sake of cleanliness, and protecting health.
What is Saniation
100
The most common food storage technique by boiling or heating vegetables then submerging them into ice water
What is Freezing
100
What is the "F" in F.A.T.T.O.M
What is Food
200
The order for properly washing hands
What is wet hands, apply soap, scrub hands, rinse, and dry
200
The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.
What is Cross-Contamination
200
Dried food takes up less space than frozen the ideal purpose for snacks and to take on camping trips
What is Dehydration
200
What is the "A" in F.A.T.T.O.M
What is Acidity
300
how to properly take care of a cut to wound
What is wash hands, cover with bandage, put on gloves
300
Preparing foodstuffs for eating, which generally requires the the selection, measurement, and combining of ingredients.
What is Food Preparation
300
Requires the most equipment. Some examples of this storage are tomatoes, salsa, peaches and pears.
What is Canning
300
What are the two "T"s in F.A.T.T.O.M
What is Time and Temperature
400
Restroom procedure
What is take off chef hat and apron, go to the bathroom, wash hands, put back on apron and hat
400
Easily set on fire
What is flammable
400
Most produce from your garden gets stored in your fridge to keep cool.
What is Cold Storage
400
What is the "O" in F.A.T.T.O.M
What is Oxygen
500
3 hazards that may be introduced during preparation
What is Chemical, Biological, and Physical
500
A wound that is deeper than it is wide, produced by a narrow pointed object
What is Puncture Wound
500
Occurs in an acidic solution such as vinegar or a saltwater solution called "brine".
What is Pickling
500
What is the "M" in F.A.T.T.O.M
What is Moisture