The flashcards below were created by user
melissag94
on FreezingBlue Flashcards.
-
pieces of broken glass are found in a container of salad dressing. What type of hazard is this?
physical
-
what is the desired end product of clarifying butter?
butter fat
-
what is the range of temperature danger zone?
41-135 degrees F
-
which microorganism is the leading cause of food borne illness?
bacteria
-
which of the following is not a potentially hazardous food?
stale bread
-
bacteria that grow in a canned food thrive in what kind of atmosphere?
facultative
-
what is the combination of herbs and spices ground together and mixed with oil?
wet rub
-
what kind of contamination to food is usually inadvertent and invisible, making it hard to detect?
chemical
-
what are the 4 principles of fight Bac?
clean, separate, chill, cook
-
the acronym for a list of food additives long believed to be safe is?
GRAS
-
how is mad cow disease different from more common food-borne illness?
it is a prion disease affecting neuromuscular function caused from eating animals that have been fed contaminated meat.
-
to avoid a salmonella infection in food preparation prevention methods should include
thoroughly cook all meat
-
t or f, food service workers are the primary carrier of food borne illness
true
-
t or f, most food borne illnesses go undiagnosed because the symptoms may not appear for a week or more
true
-
grading food is mandatory, and inspecting is voluntary
false
-
t or f, discarding swollen cans is a prevention method to avoid salmonella
false
-
inspects meats, poultry and eggs
USDA
-
deals with fair advertising and fair competition in the economy
FTC
-
oversees labeling on food items
FDA
-
monitors foodborne illnesses
CDC
-
focuses on food security for all
FAO
-
-
define mise en place
making sure that everything is prepped and organized for when it is time to start cooking
-
two examples of mise en place?
- roasting nuts
- clarifying butter
-
list 4 conditions in which bacteria thrive?
- warm
- moist
- temperature
- neutral pH level
-
list 4 of the most common food allergens
- peanuts
- shellfish
- tree nuts
- wheat
-
which are the energy providing nutrients?
carbs, fat, protein
-
the chemical change from the cooking of proteins is called
coagulation
-
the three types of heat transfer are
conduction, convection, radiation
-
the type of heat transfer that does not require contact between heat source and food being cooked is
radiation
-
what is the best method to preserve the vitamins in vegetables during food prep?
steam them
-
the primary calorie source for humans is?
carbs
-
the type of heat transfer that requires contact between heat and food being cooked is
conduction
-
which of the following is not a dry-heat cooking method?
steaming
-
what is the term for the chemical change by cooking starches with a liquid?
gelatinization
-
what type of menu do fast food restaurants use?
static
-
what type of menu lists each food and beverage item with their prices?
a la carte
-
which of the following refers to the process of sugar breaking down in the presence of protein?
caramelizing
-
microwaving is not a preferred technique for cooking meats because it
does not brown
-
t or f, the two types of metal that are the best heat conductors are stainless steel and cast iron
false
-
because heat reduces the vitamin content of foods, cooking always makes food les nutritious
false
-
t or f, T is the abbreviation used to indicate a teaspoon
false
-
t or f, par is the amount of stock necessary to cover one week of operations
false
-
t or f, FIFO stands for , first in first out
True
-
dry heat method using radiant heat
broiling
-
dry heat method using conduction and convection cooking
roasting
-
combination cooking method that requires browning first then simmering and steaming
braising
-
wet heat method that does not use boiling liquid
poaching
-
dry heat method at high heat to seal in moisture
browning
-
list 4 reasons standardized recipes are used
- consistent food quality
- standard nutrient info
- product yield
- employee confidence
-
define yield
the amount of product a recipe can make
-
why is serving size important when considering yield?
sometimes what a recipe yields, will not be enough to fulfill a full serving size for the desired number of people
|
|