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Domain II

  1. Name Gluten free foods
    • corn
    • potato
    • rice
    • polenta
    • soybean
    • tapioca
    • arrowroot
    • carob bean
    • guar gum
    • flax
  2. Topic Heat Transfer during cooking)
    Good conductors of heat are
    think metals
    cooper, black cast iron, aluminum
  3. Topic:Heat Transfer
    poor conductors
    glass, stainless, steel
  4. Name the 7 HACCP Principles in order
    • 1.conduct hazard analysis
    • 2.determine CCP (critical control point)
    • 3. establish critical limits
    • 4. establish monitoring procedures
    • 5. establish corrective actions
    • 6. establish verification procedures
    • 7. establish record keeping and documentation procedures
  5. How many critical control points in commissary
    9
  6. How many critical control points in ready to prepared
    8
  7. how many critical control points in conventional
    65
  8. How many critical control points in assembly serve
    4
  9. Distinguish between food-borne infection and intoxication
    • Food Borne Infection-d/t activity of large numbers of bacteria carried by food into the G.I tract
    • Food-borne Intoxication-illness caused by a toxin formed in the food prior to consumption
Author
marshelej_6
ID
359442
Card Set
Domain II
Description
Updated

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