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FAT TOM
food, acidity, time, temperature, oxygen, and moisture. the six conditions bacteria needs to grow
virus
the leading cause of foodborne illness but cannot be seen, smelled, or tasted
ex: hepatitis A
bacteria
something that can grow rapidly doubling their number every 20 minutes
ex: salmonella
parasites
seek nourishment and protection from other living organisms known as hosts
ex: tapeworms
foodborne illness
a disease transmitted to people by food
pathogen
the microorganisms that cause illness from your body to food
outbreak
when two or more people get the same illness after eating the same food
allergen
the proteins that cause allergic reactions that occur in the body naturally
BIG Eight
shellfish, eggs, fish (tuna and cod), milk, peanuts, soy, nuts, and wheat
the 8 most common food allergens
hazards
something with the potential to cause harm. they’re divided into 3 categories called biological, chemical, and physical
detergent
either general purpose or heavy duty. general purpose can be used on almost anything. heavy duty is for dried on dirt and baked on grease
delimer
acid cleaners used on mineral deposits and dirt that other cleaners can’t remove
cleaner
chemicals that remove food, dirt, rust, stains, minerals, and other deposits
ready to eat foods
food that can be eaten without further preparation, washing, or cooking
national sanitation foundation
an organization that creates the equipment standards. (accredited by the american national standards institute)
concentration
partial removal of moisture from liquids to increase solids
new potato
low starch, high moisture, high in sugar, boiling and steaming bring out natural sweetness
yellow fleshed potatoes
medium starch and moisture, golden color, buttery flavor, all purpose potato, yukon gold is one of the varieties
russet potato
high starch, low moisture, idaho potatoes, standard white baking potato
latkes
american-jewish dish made with potatoes that get fried until brown
almonds
teardrop shaped, woody shell, sweet flavor, eaten raw, toasted, or cooked
chickpea
medium, acorn shaped, beige, nutty flavor, eaten as couscous, hummus, in soups, and stews
jasmine rice
aromatic, nutty flavor, used in pilafs, eaten steamed and in rice pudding
hominy
dried kernels soaked in lye to remove hull and germ, available canned or dried, eaten in succotash, casseroles, soups, stews, and in side dishes
al dente
firm to the bite
rice flour
made from milling jasmine rice, used in asian baked goods
gnocchi
small potato dumplings served in italian cuisine
rigatoni
thick, ridged tubes, served with sauces are in soups, stocks, or casseroles
dumplings
cooked balls of dough that often include a filling ingredient sich as pork or vegetables
poppy seed
tiny blue-black seeds, crunchy, rich slightly musty flavor, available whole or ground
endosperm
the largest part of the grain and a major source of protein and carbohydrate
milling process
the germ, bran, and hull of the grain are removed or polished
solanine
a potentially harmful bitter tasting substance
pilaf
a technique for cooking grains where the chef sautes the grain briefly in oil or butter and then simmers it in stock or water with various seasonings
risotto
a creamy textured rice dish where rice is constantly stirred while small amounts of hot liquid is being added
spaetzle
small german dumplings or bread-like dumplings that are tasty in stews
fusili
short, cork screw shaped, served with sauces and in soups, salads, and casseroles
chemical, biological, physical
the 3 types of hazards
hepatitis A
example of a virus
salmonella
example of bacteria
tapeworms
example of a parasite
fungal growth
example of a biological hazard
spraying chemicals near food
example of a chemical hazard
bread tie in food
example of physical hazard
vomiting, diarrhea
when you should stay home from work
sore throat, headache
when you should come into work
wash, rinse, sanitize
parts of a 3 compartment sink
6 inches
how far supplies should be kept off the floor
10 - 15 seconds
how long hands should be scrubbed during handwashing
100 F or as hot as you can handle
temperature of handwashing water
with a single use paper towel
how to dry hands after washing
parts of a master cleaning schedule
item that needs to be cleaned
what should be cleaned on item
when item should be cleaned
what should be used to clean item
who should clean the item
order of cleaning food contact surfaces
scrape or removed bits from surface
wash the surface
rinse the surface
sanitize the surface
let surface air dry
yams vs. sweet potatoes
high starch, low moisture, asian, less sweet, creamy, white flesh, more natural sugar
high starch, low moisture, orange flesh, very high in sugar
1 week, russet and all purpose for 30 days
how long potatoes can be kept
2 weeks
how long can you keep yams
they develop a greenish color (from chlorophyll)
what happens when potatoes are exposed to light
it increases
what happens to the starch content as the potato ages
3 weeks
how long can grains be stored
6 inches
how many inches should grains be stored off the floor
flour and eggs
what are the two main ingredients in pasta and dumplings
1-2 days or freeze it
how long can you store fresh pasta dough
if not done, it’ll be difficult to roll into thin sheets
why is resting the dough important for pasta
3 lbs
how many pounds of cooked pasta does 1 lb of dry pasta yield
45 F - 55 F
proper storing temperature of potatoes
1 hour
cooking time for dried kidney beans
dumpling cooking techniques
simmered
steamed
poached
baked
pan-fried
deep fried
broiled