FOOD SAFETY/PREP

Which government agency investigates causes of foodborne illnesses, and which ones share responsibility for monitoring the food supply?

CDC and FDA

Define foodborne illness.

illness caused by food contaminated with bacteria, viruses, parasites, or toxins

Who is most vulnerable to foodborne illnesses?

Young children, Elderly, Individuals with compromised immune systems

What are the three types of foodborne hazards (contaminants)?

biological, chemical, and physical

Most biological hazards that cause food borne illness can be inactivated or killed by adequate __________.

cooking

Bacteria, molds, viruses, parasites and prions are all classified as what type of foodborne hazard?

Naturally occurring

Bleach, pesticides, herbicides, and fertilizers are examples of what type of foodborne hazard?

chemical

Glass, bone, metal and plastic are classified as what type of foodborne hazard?

Physical

Pathogenic bacteria are capable of causing __________. Only about ___% of bacteria are pathogenic.

disease and 4%

What is the #1 cause of foodborne illness?

Bacteria

What is the temperature danger zone and what is its relevance in cooking?

<40°F (cold food) and >140°F (hot food), rapid bacteria growth

Home-canned food is one of the most common causes of which foodborne pathogen?

Clostridium botulinum (C. botulinum)

Raw chicken is most associated with containing which two pathogenic bacteria?

Salmonella and Campylobacter

Escherichia coli (E. coli) strains are often spread through which two modes of contamination?

Infected cattle (beef) and human feces

A __________ is an infectious microorganism consisting of RNA or DNA.

virus

All foodborne viruses are transmitted through what route?

fecal-oral route

List three regulations the USDA put in place to prevent outbreaks of mad cow disease.

Bans on livestock from Europe, surveillance, and testing

What is the potentially life-threatening immune response to a protein that is usually triggered by consuming a certain food?

allergic reaction

When a consumer is unable to digest a food due to an enzyme deficiency, they are said to have what?

food intolerance

____________________ is the transfer of bacteria, other microorganisms, or food allergens from one surface to another.

Cross-contamination

List three personal hygiene habits that food service workers can practice every day to prevent foodborne illness.

washing hands, No smoking, keep all surfaces clean

What are two acceptable methods for thawing frozen foods?

thawing in the refrigerator or under cold, running water

What does HACCP stand for?

Hazard Analysis and Critical Control Points

What is mise en place, and why is it important?

“everything in its place", important for efficiency and organization in the kitchen.

When measuring ingredients, ounce is a measurement of ___________, while fluid ounce is a measurement of ____________.

weight and volume

Will 8 ounces (by weight) always equal 8 fluid ounces? Explain.

No, because of density

Teaspoons, tablespoons, ounces, cups and quarts are examples from which system of measurement?

imperial system

Grams and liters are examples from which system of measurement?

metric system

Which system of measurement is more precise?

metric

List the three main types of heat transfer.

conduction, convection, and radiation

transfer of heat from one substance to another through direct contact

Ex: pot of water is placed on the stove to boil

Conduction

transfer of heat by moving air or liquid currents around or through food

• Ex: baking and deep-frying

Convection

transfer of heat energy in the form of particle waves (electromagnetic waves) moving outward from their source

Ex: microwave and infrared

Radiation

Heat is transferred using what two methods of cooking?

Moist-heat and dry-heat

List 5 methods of moist-heat cooking.

boiling, simmering, steaming, poaching, and braising.

Covering a pot of boiling potatoes with a lid will ________ _____ in the cooking environment and thus ______ ______ _____.

increase steam and decrease cooking time.

To dip a food briefly in boiling water, often followed by dipping it in ice water, is called what?

blanching

List two reasons why blanching is used in food preparation.

Sets the color of green vegetables and loosens the skins of fruits, vegetables, and nuts forpeeling

Which two cooking methods are considered ‘combination cooking methods’ and are characterized by simmering food in liquid for a long period of time.

Stewing and braising

Baking, roasting, broiling, grilling and frying are examples of what?

dry-heat cooking methods

Dry-heat cooking can be done at a much higher temperature than moist-heat cooking. Why?

no moisture present to limit the temperature

What is the main difference between baking and roasting?

Temperature, type of food (roasting=meat) and more caramelization/browning of foods

___________ is when foods are cooked below and intense heat source (>500°), where ____________ is when foods are cooked above an intense heat source.

Broiling and grilling

List three reasons we use oil to cook with.

Flavor, Heat transfer, and Preventing sticking

Sautéing, stir-frying, pan-frying and deep frying are all types of frying that are distinguished by the amount of _________ and __________ used.

fat and heat

___________ means ‘to jump’ and refers to cooking foods quickly at a high temperature in a small amount of fat.

Sautéing

Which dry-heat cooking method is similar to sautéing, but hotter and quicker?

Stir-frying

Which dry-heat cooking method requires foods to be completely submerged in fat?

Deep-frying

Why are deep-fried foods are often coated in breading or batter?

crispy exterior, and help seal in moisture during the frying process