Foods and Nutrition Final

What are some factors that influence food choices?

Time, holiday, mood, culture, allergies, availability, cost.

What is a food desert?

When there is no access to fresh food, only fast food.

What are some factors that influence food choices?

Time, holiday, mood, culture, allergies, availability, cost.

What is a food desert?

When there is no access to fresh food, only fast food.

Knife skills:

1. stabilize

cutting board

2. Hold

Knife properly

3. Hold food

with the claw method

4. what motion?

Rocking

5. When mincing

Flex fingers on the spine of the knife

6. how should you walk with knife?

With the tip down on your side

7. When walking behind someone what should you say

Knife behind

8. In dishroom

knife needs to be fully visible

Chiffonade

Rondell

Jullenne

Brunoise

Batonnet

Small dice

Mince

\n Chiffonade

\

1/8 inch

Rondell

\

1/8inch

Julienne

\

2 inch by 1/8 inch

Brunoise

\

1/8 by 1/8 inch

Batonnet

\
2 inch by 1/4 inch

Small dice

\

1/4 by 1/4 inch

Mince

1/8 irregular shape

What are your odds (each year) of contracting a foodborne illness

1 in 6

How many safe meals are served in food service establishments every year?

500 - 900 billion

List four possible impacts or costs to a food service establishment if the establishment causes a foodborne illness:

• Loss of customers
• Lawsuits
• Increased insurance costs
• re-train employees
• Loss of employees

What groups of individuals are at a higher risk than the general population for contracting a foodborne illness?

• infants/young children
• weakened immune system
• Pregnant women
• Elderly

Where can Idaho's food safety rules for food service establishments be found?

Idaho food code

Who enforces Idaho's food safety rules?

Environmental Health Specialists

Food service employees have a responsibility to deliver ___

food to the person eating it.

Safe and quality

What is a food hazard?

Anything that interferes with safe food

List the three categories of food hazards and give two examples of each:

• Physical - dust, hair, dirt, insect, glass, bandaid

• Chemical - Zinc, lead, copper, windex, pesticides

• Biological- Pathogens, microorganism, bacteria

List four categories of microorganisms:

• Bacteria
• Viruses
• parasites
• Fungi

True or False Biological hazards are responsible for more foodborne illness than any other hazard

True

FAT TOM is an acronym used to remember what affects bacterial growth. What does each letter stand for

Food - that’s high in protein

Acidity -tow and Fard grow bacteria

Temp.-growth temp: 90-110°F

Time- no more than 4 hrs in Dz

Oxygen

Moisture - 0.85 of water activity, needs moisture

Which form of a bacterial cell is more resistant to heat?

Spore

Define "Potentially Hazardous Food" (PHF)

Foods that support the rapid growth or harmful bacteria

8. PHF are generally high in__ low in_ and high in_

Moisure,acid,protien

PHF categories:

\

1. food from animals
2. Plants that are looked
3. seed sprouts
4. melons
5. Garlic in Oil mixtures

Foodborne illness occurs when consumed food contains:

1. infection
2. Toxin

List six common symptoms of foodborne illnesses:

Nausea

fever

Vomiting

Jaundice -Hepatitis A

diarrhea

Abdominal cramps

List the 3 pathogens that cause the most foodborne illness in the United States:

Norovirus, Campylobacter jejuni, and salmonella

Which 2 pathogens can have very severe consequences?

\

E Coli

Clostridium

Norovirus:

a) Name foods that have been sources of norovirus infection

Shellfish, infected food handlers

b) How is norovirus controlled?

Wash hands

Campylobacter jejuni:

List 2 control factors

1. Avoid cross contamination,
2. Cook thoroughly

b) Is it wise to assume all raw chicken purchased in a supermarket is contaminated with Campylobacter jejuni?

yes, because 60-80 percent is

Salmonella:

Are Salmonella bacteria destroyed by normal cooking?

Yes

Why is it wise to avoid products made with raw eggs, like eggnog or cookie dough?

So you don’t get sick

E. coli:

a) list 2 food that have been sources of E coli infection

beef, lettuce, unpasteurized apple juice

b) List 2 control factors for E. coli

1. Avoid cross contamination,
2. Cook thoroughly

. Clostridium botulinum:

1. Clostridium botulinum is bacteria that can form __ a form that survives boiling

Spores

1. TRUE Or FALSE Clostridium botulinum is a common microorganism in US soil

True

1. List 2 control factors for preventing botulism

1. Properly canning
2. cooling properly

. List 5 pathogens which, if food employees are infected with, they must be excluded from the food service facility:

1. Salmonella

2. Shigella

3. e coli

4. norovirus

5. Hepatitis A

What control measure is essential to prevent the spread of food borne illness via the fecal-oral route?

Wash hands

FIFO

First in first out

what does FIFO mean

stored items are rotated so that all the

oldest items are used first.

What does the acronym sop stand for?

Standard Operating procedure

What is an SOP

Step by step procedure of how to do a job

Example of SOP

hand washing

To measure food temperature accurately, the stem of a dial thermometer must be inserted__ inches into the center of the food.

2-2.5 inches

For a digital thermometer the bottom __ if the stem must be inserted into the center of the food

1/2

5. The number of people affected by food allergies in the us is

32 million

The “Big Eight” common food allergens are

Tree nuts, peanuts, milk/dairy, eggs, fish, shellfish, wheat, soy

To avoid serving food that could cause an allergic reaction, food servers should be able to:

describe dishes, ingredients, and suggest items

To avoid serving food that could cause an allergic reaction, kitchen staff must avoid cross-contact by:

Alert people making the food so they can clean things

Water used in food service establishments must be from

a public water source or a privet well that i checked once a year

The hand washing area in a food service establishment is required to have these five items.

hot and cold water, soap, sanitary drying, garbage, sign (SOP)

How long do hands need to be washed

20 sec

List four times food service employees need to wash their hands and/or change gloves:

• Before working with food
• using restroom
• Sneezing
• touching face
• raw meat
• touching dirty equipment, dishes, clothing

The "no bare hand contact" rule means that gloves must be worn (or tongs or deli tissues used) when handling ready-to-eat foods that are not __ before being served.

Heated

When working in food service with an infected cut (broken skin) on your hand, what three actions must be taken to prevent transferring microbes to food:

wash hands, cover with bandage, wear gloves

to make a bleach bucket of 100 ppm what do you add

1 Tbsp of chlorine and 2 gallons of water

List five areas in a food service environment to consider when planning how to avoid cross-contamination:

a) Storage (where it is placed)

b) Prep

c) equipment

d) personal hygiene

e) Pests

How far of the floor does food have to be

6 inches

Cleaning products/chemicals and food products should be stored on the

bottom

How does using color coded equipment, such as cutting boards, help to avoid cross contamination?

\

It shows what food should be in each cutting board so youre not mixing veggies and raw meat

What two types of cutting boards are allowed in food service?

\

Plastic and wood

what temp is the danger zone

41-135 F

the longer PHF stays out

the sicker you can get

PHF cannot be in the danger zone for longer then

4 hours

what food do you cook at 145 for 15 seconds

beef pork lamb fish and eggs

what food do you cook at 155 for 15 seconds

Injected meat, ground meat, and fish

what food do you cook at 165 for 15 seconds

poultry, wild game, stuffed meats, microwaved foods

Reheat foods quickly, within

2 hours to 165 for 15 seconds

To calibrate a dial thermometer, use a __ If the dial does not read 32°F

change the dial to the correct temperature using the hex adjusting nut under the head.

slurry (equal parts of ice and water)

What does refrigeration do

slows and sometimes stops pathogen growth

What does freezing do

stops pathogen growth

The three common errors that occur in food service temperature handling of potentially hazardous foods (PHF) are:

thawing at room temp, holding in Danger zone, slowly cooking hat foods

Frozen potentially hazardous foods (PHF) can be thawed by these 3 methods:

a) refrigeration

b) running water

c) Cooking progress

PHF must be held below

41

what is 2 stage cooling

cooled to 70 degrees with 2 hours and to 41 degrees within an additional 4 hours. Total of 6 hours