ch. 1
What are the three types of contaminates
what is
Biological,chemical,and physical
What are the three types of sanitizers
Bleach, quant, iodine
How many cups are in one pint
What is
2 cups
what is a food bourne illness
a disese transmitted to people by food
What is the main ingredient in pumpkin pie
Pumpkin
Name one food handling mistake
purchasing food from unsafe sources
failing to cook food corectly
holding food at incorrect temperatures
using contaminated equipment
practicing poor personal hygine
What are the four types of cleaners?
Detergents, Degreasers, Delimers, Abrasive cleaners
How any pints are in one gallon
what is
8 pints
whad is hand anti septic
hand sanitizer
what is the main ingredient in ice cream
milk(or cream)
what does FDA stand for?
Food and Drug Administration
What are the colors of all the sanitizer buckets?
Green, Clear, Red
how many cups are in 1 quart
what is
4 cups
what does it meant to restrict
To the limit the amount of things someone can do
what was the first thing we did in the kitchen called
Plateing
Name one TCS Food
Dairy, Meat, Shell eggs, Poultry, Fish, Shellfish, Baked potatoes, Heat treated plants (rice, beans, veggies), Tofu or other soy proteins, Sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, untreated oil and garlic mixtures
In what order do ou sanitize a serface
wash, rinse, sanitize
how many pints are in 1/4 gallon
what is
2 pints
what does RTE stand for?
Ready to eat
smell it
What are the most at-risk populations for food-borne illnesses
Elderly people, Preschoolers, people with compromised immune systems
What is the correct concentration level for sanitizer?
100ppm
how many fluid ounces are in 1 gallon
what is
128floz
What does TCS stand for?
Time and Temperature control for safety
What is chef tisdales first name?
Rita