Dem Bones/ Sanitation

false

T/F: The term "fermentation" used during the tea-making process is referred to as microbial activity

ALL OF THEM:
shrubs, roots, vines, seeds, fruits, flowers

Where do spices come from?

Concentrates

impart the vegetable's characteristic flavor

Natural plant extract

may be used to yield the flavors and aroma of fresh herbs and spices

Essential oils

removed from a plant and concentrated to produce flavoring oils

Spices

any dried plant product used primarily for seasoning purposes

after meat processing, before meat processing, throughout meat processing

In a plant, meat inspection occurs

false

T/F; All types of proteins bind the same amount of water.

Down at your side with the tip pointing downward

What is the proper way to carry a knife?

thyme, peppercorns, bay leaf, parsley stem

A sachet consists of which of the following?

True

T/F: Bones and skin are higher in collagen than muscles.

soluble protein to escape, protein to coagulate slowly

A cold start and slow heating allows

prime

Which one is classified as the best cut of meat?

False

T/F: The temperature for water to boil is the same at sea level than it is in Rexburg (100 degrees Celsius)

amino acid

Gelatin molecules are chains of

False

T/F: Collagen gives mechanical strength to only muscles

False

T/F: The Kosher stamp on a meat product indicates grade and wholesomeness.

a commercial food-grade scoop with a handle

The best tool for scooping up ice for beverages is:

TRUE

T/F: Food service workers and poor sanitation are the primary cause of food-borne illness.

reheat the chili to an internal temperature of 165 degrees F or higher if the chili was below 140 degrees F for less than 20 minutes

Which one of the fallowing is a corrective action for handling chili?

FALSE

T/F: Tomato soup may be stored in a copper bowl.

away from food, food-contact items, and other chemicals

Store cleaning supplies:

ladle a small amount of food into a clean dish and taste it with a clean spoon or disposable tasting spoon

The safest way to taste food while preparing it is to:

in a refrigerator

Which is the safest way to thaw a LARGE food item, such as a large 20 pound turkey?

run warm water, moisten hands and apply soap, rub hands together for 20 seconds, rinse hands, dry with paper towel

Which of the following is the proper procedure for washing your hands?

immersing in 171 degree F Water for 30 seconds

What is one method to sanitize food service dishes and equipment?

FALSE

T/F: Customers usually do not care about the sanitation standards of the restaurants where they choose to eat.

Physical hazard

What type of hazard is pieces of broken glass found in a container of salad dressing?

True

T/F: Side towels are one of the most common causes of cross-contamination.

Insect

Which of the following is not a microorganism?

run warm water, moisten hands and apply soap, rub hands together for 20 seconds, rinse hands, dry with paper towel

Which of the following is the proper procedure for washing your hands?

transfer of harmful substances or microorganisms to food, from food or from non food contact surface such as equipment, utensils, or hands

Cross-contamintatin is the:

FALSE

T/F: Bones and meat pieces need to be carefully placed in the pot when water is boiling in order to have the best aroma and flavor.

COLLAGEN

Where does gelatin come from?

is the pressure exerted by the vapor molecules on the surface of the liquid, increase with increasing temperature, decrease with addition of solute

Vapor pressure:

TRUE

T/F: Boiling for a liquid occurs when the vapor pressure reaches the external pressure.

TRUE

T/F: Collagen affects the way you cook meat

true

T/F: If heat is applied to gelatin, the temporary bonds will loose and gelatin will disperse in the water

60 degrees Celsius

What temperature needs to be reached in order to break the weak bonds of collagen (triple helix)?

carried or transmitted to people by food

Food borne illnesses are diseases that are:

flow of food

The concept of receiving, storing, preparation, cooking, holding, service, cooling, and reheating is called the:

refuse to prepare of serve food in that area

During a catering job, if you find signs of rodents in the kitchen area:

free of harmful levels of disease-causing micro-organisms

Sanitary means:

they support rapid bacteria growth

Cut melon, inprocessed garlic in oil, and custard are all potentially hazardous foods because:

bacteria

The micro-organism that causes the majority of food borne illness is:

potentially hazardous foods

Moist, high protein foods on which bacteria can grow most easily are classified as:

crackers

Which of the following is not a potentially hazardous food?

touching their hair or other parts of the head or body

After washing their hands, employees should avoid:

TRUE

T/F: Pressure cookers present additional risks as compared to other pots and pans

Kosher

fit and proper or properly prepared

Halal

proper and permitted

Federal Meat Inspection Act of 1906

inspection of all meat packing plants slaughtering and processing meat for interstate commerce

Wholesome Meat Act of 1967

inspection of all meat packing plants slaughtering and processing meat for intrastate transport

Primal Cuts

meat cutting separates cuts into tender and less tender cuts, lean and fatty

Subprimal Cuts

divisions of primal cuts, often sent to the store

Retail Cuts

mostly available in the store, like roast, steak and chops

Moist heat

used for least tender cuts to make them more palatable because this method soften the connective tissue

Dry heat

used usually for tender cuts

FALSE

T/F: A low vapor pressure indicates that the liquid is evaporating rapidly.

FALSE

T/F: Kosher and Halal follow the same procedures and are interchangeable.

PROTEIN

What is gelatin?

ALL OF THE ABOVE

Optimum extraction time depends on

40-140 degrees F

What is the range of the temperature danger zone?

TRUE

T/F: An intoxication occurs when someone ingests the toxins produced by a pathogenic bacteria, whether or not that bacteria is still alive.

time and temperature control

The key factor in the prevention of bacterial growth is:

ALL ARE CORRECT

In which circumstances should food handlers wash their hands?

Seven point system developed by food companies to reduce pathogens and enhance food safety.

What is HACCP?

TRUE

T/F: Bound water helps to maintain the stability of protein dispersion.

FALSE

T/F: Frozen foods should be thawed slowly at room temperature.

not necessarily look, taste, or smell any different

Contaminated food will

TRUE

T/F: Most food-borne illnesses go undiagnosed because the symptoms may not appear for a week or more.

Food Safety and Inspection Service

What does FSIS stand for?

TRUE

T/F: Spices exhibit antimicrobial properties.

FALSE

Poultry is seldom contaminated with pathogenic bacteria

FALSE

The best prevention of pest infestation is through regular pesticide application by a licensed exterminator.

FALSE

T/F: Bacteria can thrive in an environment that is low in pH, such as lemon juice.

wash their hands before putting on gloves

Employees who wear disposable gloves should:

bacteria

Which of the following is a microorganism that will likely reproduce in food under warm moist conditions?

true

T/F: To make a dark stock for a brown sauce, the meat and bones need to be roasted first.

managing and maintaining sanitary conditions

What is HAACP a system for?

people

In a food service operation the greatest risk to safe food is the: