Studied by 3 people
The six conditions pathogens need to grow
Food, Acidity, Temperature, Time, Oxygen, Moisture
What should be used to dry your hands after washing them?
Single-use paper towel
Using bottom to top shelving order and storing foods in proper food containers is a way to prevent
Cross-contamination
At what internal temperature should raw meat, poultry, and seafood be stored?
41°F and below
What is the temperature range of the temperature danger zone?
41°F- 135°F
Where should chemicals be stored?
In a secure area, away from all food
What is a foodborne illness?
illness is caused by consuming contaminated foods or beverages.
If you were chopping vegetables and cut your finger what is the first step to take?
Apply gentle pressure to your finger
To work with food, a food handler with a hand wound must
Bandage wound and wear a glove
TCS foods must be reheated to what temperature for 15 seconds within two hours?
165°F
What are three ways to prevent knife cuts?
Cut away from body, never catch falling knife, never submerge a knife in soapy water
What are three ways to prevent cross-contamination?
Change gloves between tasks, wash and sanitize work station and utensils, and use separate sinks for different tasks
Executive chef
Coordinates kitchen activity and directs the kitchen staff's training
Sous chef
Participates in supervising and coordinating the preparation of menu items
Pastry chef
Developing recipes for and preparing desserts, pastries, and bread
Garde manager
Responsible for cold food preparation, including salads and cold appetizers
Line cook
Preparing menu items according to recipe specification
Short order cook
For quickly preparing foods to order in small operations
Blanching
Very brief cooking in boiling water or hot fat
Boiling
Large bubbles breaking the surface
Steaming
Gentle vapor bath, never direct contact with food
Poaching
Tiny bubbles at surface
Sautéeing
Heat from hot pan cooks food in a small amount of fat
Pan-frying
Uses more fat than sautéeing and stir frying, less than deep frying
Deep-frying?
Food is completely submerged in fat
Baking
Used in relation to cooking bread, cakes, and pastries
Roasting
Cooked through contact with dry, heated air
Grilling
Direct heat from below
Broiling
Direct heat from above
What is the difference between a convection oven and a regular oven?
Convection oven circulates heated air
Frittata
An open-faced omelette of Spanish-Italian heritage
Omelette
Egg that is cooked and is either folded around or filled with prepared ingredients
Quiche
A custard and filling baked in a crust
Shirred eggs
Baked eggs that are served in individual ramekins or baking dishes
Soufflé
An egg dish that is lightened with egg whites; baked; and served in ramekins. Can be savory or sweet
Scrambled eggs
Eggs that are whisked, seasoned, and then sautéed
What is the "Cardinal Rule" for preparing scrambled eggs?
If it is cooked in the pan, it is overcooked on the plate
What do with egg whites due for dishes?
The the air beaten into the egg foam gives products lightness and assist with leavening
What are the four main breakfast meats?
Canadian bacon, sausage, bacon, and ham steak
What is the difference between griddlecakes and crĂȘpes?
CrĂȘpes are thinner
Describe a proper poached egg
The yolk is still running and egg whites should be firm
What common breakfast dish uses poached eggs?
Egg Benedict
Procedure used to produce a stock
Cold water, simmer, skim frequently, strain stock, cool stock, store stock, and degrease
Components of a stock
Bones, Mirepoix, and seasoning
Broth
Made from meat, poultry, game, fish, or vegetables cooked in a liquid; simmered in a liquid for a long time
Broth-based soup
Soup in which the vegetables are directly in the broth, adding flavor, body, and texture to the finished product
Consommés
Should be rich in the flavor of the main ingredient
Cream
A soup made from vegetables cooked in a liquid that is thickened with a starch and puréed
Purée
A soup usually made from starchy vegetables or legumes
Bisque
Prepared using a combination of cream and purée procedures
Chowder
A hearty soup made from fish, shellfish, and or vegetables, usually containing milk and potatoes. Often thickened with roux
Cold soup
Chilled version of a cream soup
Gravy
A sauce made from meat or poultry juices combined with a liquid and thickening agent
Beurre Blanc
Emulsified butter sauces made without egg yolk. Slightly thicker than heavy cream
Render
To melt fat, typically from a meat product
Slurry
A mixture of starch and cool liquid used for thickening
What are the parts of sandwich?
Bread, spread, and filling
What are the three main purposes of a spread?
To add flavor, moisture, and richness
What are the four types of sandwiches?
Cold closed sandwich, hot closed sandwich, cold open-faced sandwich, and hot open-faced sandwich
What is a composed salad?
A salad that is arranged in a certain way
What is a tossed salad?
A salad that is tossed together with no specific arrangement
What is an emulsion?
Formed when two liquids that would not usually combined together are forced together
What is a bound salad?
Salad ingredients are bound together in a thick dressing and usually mayonnaise-based
Bacteria
Bacteria are microscopic living organisms, usually one-celled, that can be found everywhere. They can be dangerous, such as when they cause infection, or beneficial, as in the process of fermentation (such as in wine) and that of decomposition.
Bimetallic stemmed thermometer
used when cooking meats- like turkey (well turkey is poultry, but that is not the point) . They have a long stem that you poke into the meat and there is a dial on the top that tells you how hot the inside of the meat is.
Calibration
Calibration is a comparison between measurements - one of known magnitude or correctness made or set with one device and another measurement made in as similar a way as possible with a second devic
Cleaners
Chemical agents that removes dirt
Cleaning
The act of removing dirt
Contact Time
The time the water is allowed to contain the disinfectant to assure potability. Contact time may also be called retention time.
Contamination
the presence of a minor and unwanted constituent (contaminant) in a material, in physical body, in the natural environment, at a workplace
Critical Control Point
Critical control point (CCP) is the point where failure of standard operation procedure (SOP) could cause harm to customers and to the business, or even loss of the business itself.
Cross-contact
When one food comes in contact with another food and their proteins mix. As a result, each food then contains small amounts of the other food, often invisible to us. Sometimes referred to as cross-contamination.
Cross-contamination
the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.
FAT TOM
FAT TOM is a mnemonic device that is used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for food, acidity, time, temperature, oxygen and moisture.
First-in, first-out (FIFO) method
Means of computing equivalent units in a process cost system that accounts for the degree of completion of both beginning and ending inventories; more complex than the weighted average method, and used when greater accuracy is desired
Food safety management system
is a standard developed by the International Organization for Standardization dealing with food safety
Foodborne illness
Foodborne illness is an infection or irritation of the gastrointestinal (GI) tract caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals. Common symptoms of foodborne illness include vomiting, diarrhea, abdominal pain, fever, and chills.
Foodborne-illness outbreak
An incident in which two or more persons experience a similar illness after ingestion of a common food, and epidemiologic analysis implicates the food as the source of the illness. Symptoms of illness depend upon etiologic agent.
Foodhandlers
Any person who handles or prepares food whether open (unwrapped) or packaged, even if physical contact is only a small part of their work.
Fungi
any of a group of unicellular, multicellular, or syncytial spore-producing organisms feeding on organic matter, including moulds, yeast, mushrooms, and toadstools.
Infrared thermometers
An infrared thermometer is a thermometer which infers temperature from a portion of the thermal radiation sometimes called blackbody radiation emitted by the object being measured
Ready-to-eat food
Although restaurant meals meet this definition, the term is seldom applied to them. Convenience foods include prepared foods such as ready-to-eat foods, frozen foods such as TV dinners, shelf-stable products and prepared mixes such as cake mix.
Sanitizing
make clean and hygienic
TCS food
TCS food is food that requires time-temperature control to prevent the growth of microorganisms and the production of toxins. This food contains moisture and protein and has a neutral or slightly acidic pH.
Temperature danger zone
The temperature range in which food-borne bacteria can grow is known as the danger zone. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 4-5 to 60 °C (39-41 to 140 °F).
Physical hazards
In occupational hygiene, a physical hazard can be a hazard of one of the following types: Cold Ergonomics Heat Ionising Radiation Noise Non-ionising radiation Ultraviolet, Visible Vibration
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