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Unit 1 Reveiw
Terms in this set (50)
A substance, such as a chemical or organism, that makes food unsafe to eat.
A living thing so small that it can only be seen through a microscope.
A protected cell that develops into a bacterium when it has the right conditions of food, warmth, and moisture.
Poison that can cause illness.
Define Foodborne Illness
Sickness caused by eating food that contains a contaminant.
Define Personal Hygiene
Thoroughly washing your body, face and hands in an effort to avoid transferring harmful bacteria when handling food.
The prevention of illness through cleanliness.
Can be found in improperly processed, home-canned and commercially canned foods, disease can be fatal.
How many seconds should you scrub your hands with soap and water before handling food?
Can be found in raw or undercooked poultry, eggs, meat and seafood; unpasteurized milk.
Can be found in raw or undercooked meat, poultry or fish; unwashed produce; soft cheeses, read-to-eat foods such as hotdogs, cold cuts, and deli-style meats.
Describe Clostridium Perfringens
Bacteria commonly called the "cafeteria germ" because it is often found in food served in quantity and left for long periods.
The spread of harmful bacteria from one food to another.
Describe the correct method of using a food thermometer to check the internal temperature of meat and poultry?
Insert the thermometer deep inside the thickest part of the food
Stuffing, ground poultry, leftovers, casseroles
Meats(medium), egg dishes, pork, ground meats
Beef steaks, roasts, veal, lamb(med rare), seafood
Keep hot foods hot at this temperature
What temperature range is known as the "danger zone," where bacteria grow the fastest?
40 F- 140 F
Define Freezer Burn
Moisture loss caused by improper packaging or overly long storage in the freezer
In what time frame should cooked leftovers be eaten within?
What happens if a manufacturer or the FDA learns that a food in unsafe?
The food maker issues a recall or the FDA may take legal action
What safety measures should be taken when washing knives, so to prevent cuts?
Do not soak them in a sink or dishpan, where suds or other dishes can hide them from view. Dry knives by wiping them carefully, with the blade pointed away from you.
Why is a dull knife more dangerous than a sharp knife?
You have to use more force to cut with a dull knife, which makes it more likely to slip.
How should oil be sprayed on baking pans so to prevent kitchen falls?
Hold the pan over the sink, otherwise oil can create slick spots on the floor.
To prevent burns, what should be used to handle hot cookware?
Dry potholders or oven mitts.
When should oven racks be arranged when baking?
Before turning on the oven, NOT when the oven is already hot.
A small knife used for removing the peel from fruits and vegetables.
A serrated or saw-tooth blade for slicing bread.
Also called a French knife, has a large, triangular blade for slicing, chopping, and dicing.
A small slicing knife that is good for cutting small foods such as tomatoes and apples.
A large knife used for meat and poultry.
For stirring, beating and whipping
For quick whipping, especially of egg whites and cream.
For scraping the sides of the bowl after mixing.
For removing lumps from dry ingredients.
Used to lift and turn flat floods such as pancakes on a griddle or cookies on a cookie sheet.
Used for gripping and lifting foods.
A long tube with a bulb on the end that is used to suction up meat juices or other sauces for basting food that is cooking.
A large, angled spoon with a long handle.
Used for brushing sauce on foods or glazes on pastry.
Wire Cooling Rack
Holds baked goods safely until they cool.
A large, deep pot for making stock, soups and pasta.
A pan for browning and frying.
A pan with a handle for sauces and liquids
A small saucepan used to simmer foods that scorch easily.
A two-piece pot for steaming vegetables.
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