Culinary Chapter7-9 Test ?'s

What is the proper temperature range of a refrigerator?

40 degrees Fahrenheit.

List examples of chemical hazards.

Acids, caustic substances, cleaning products such as toilet cleaners, disinfectants, mildew remover and chlorine bleach, glues, heavy metals, including mercury, lead, cadmium, and aluminum, paint, pesticides, copper rubbing off onto pans, and petroleum products.

How do you kill bacteria in food?

Cook the food at a high temperature. Cook the food at a temperature of 165 degrees or more.

List foods considered potentially hazardous (PHF's).

Cooked or Raw Animal Products: Meat, fish, and poultry. Dairy products, cooked fruits or vegetables, raw seed sprouts.

Describe what you should do if you receive a minor burn on your hand?

Cool the burn. Remove rings or other tight items from the burned area. Don't break blisters. Apply lotion. Bandage the burn. If needed, take an over-the-counter pain reliever, such as ibuprofen (Advil, Motrin IB, others), naproxen sodium (Aleve) or acetaminophen (Tylenol, others)

Describe the best way to put out a grease fire.

Cover the flames with a metal lid or cookie sheet. Turn off the heat source. If it's small and manageable, pour baking soda or salt on it to smother the fire. As a last resort, spray the fire with a Class B dry chemical fire extinguisher. Do not try to extinguish the fire with water.

Why do dehydrated foods have a long shelf-life?

Dehydrated foods are slightly different although an extremely long shelf life is also very possible. Dehydrated foods are foods that once contained higher moisture levels but have since had the moisture from the food extracted. This produces extremely shelf stable foods.

Describe the proper way to use an instant read thermometer.

Dial instant-read thermometers cannot stay in the food while cooking. Place the stem about two to two and a half inches deep in the thickest part of the food. Wait 15 to 20 seconds to read the temperature. Used in roasts, casseroles and soups, and inserted sideways in thin dishes.

List common food allergens.

Eggs, tree nuts, peanuts, shellfish, wheat, soy and fish.

List examples of physical hazards.

Electricity, radiation, pressure, noise, heights and vibration amongst many others.

Why is food sometimes irradiated?

Food irradiation (the application of ionizing radiation to food) is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects. Like pasteurizing milk and canning fruits and vegetables, irradiation can make food safer for the consumer.

Why should you refrain from keeping food in the temperature danger zone?

Food poisoning bacteria multiply between 5°C and 60°C. This is known as the Temperature Danger Zone. By keeping foods outside of the Temperature Danger Zone, you can help to reduce the risk of food poisoning. No food should be kept in room temperature, inside Temperature Danger Zone, for more than 2 hours.

Describe the following acronyms:

HACCP- Hazard analysis and critical control points OSHA- Occupational Safety and Health Administration FAT TOM- food, acidity, time, temperature, oxygen and moisture.

Describe cross-contamination.

Inadvertent transfer of bacteria or other contaminants from one surface, substance, etc., to another especially because of unsanitary handling procedures with raw eggs, as with raw chickens, it is important to avoid cross contamination.

Why is the chef jacket white?

It cools them off. White attracts cool, black attacks heat.

Which food is associated with trichinella spiralis?

It is a parasitic infection. It is caused by consuming undercooked or raw meat (usually pork). Trichinella spiralis species is the common cause of human disease by eating raw or undercooked pork.

Describe why foods stored in MAP packaging last longer?

Modified atmosphere packaging (MAP) is a way of extending the shelf life of fresh food products. The technology substitutes the atmospheric air inside a package with a protective gas mix. The gas in the package helps ensure that the product will stay fresh for as long as possible.

How often can you reheat leftovers?

Once it has been cooked, how often can you reheat it? Well the Food Standards Agency recommends only reheating food once, but actually several times is fine as long as you do it properly.

List examples of biological hazards.

Pathogens. Mold and fungi, blood and body fluids, sewage, airborne pathogens such as the common cold, stinging insects, harmful plants, animal and bird droppings.

What is the maximum amount of time PHFs should be in the temperature danger zone?

Range of temperatures between 40°F and 140°F.

Describe safe methods of thawing food.

Refrigerator thawing, cold water thawing, microwave thawing, and cooking without thawing.

What should you do if you catch on fire?

STOP where you are—moving or running feeds air to the flames and worsens the fire. DROP to the floor—if you stand up, the fire can burn your face. ROLL slowly on the floor or ground, in a rug or blanket if you can. COOL off as soon as possible with water for first and second degree burns.

Describe how you can safely cool foods before they are refrigerated.

Shallow containers or small amounts of hot food can be placed directly in the refrigerator. To use the two-stage cooling method, food must be cooled from 140-70 degree Fahrenheit within 2 hours and to 41 F or lower within four hours. Using the cooling method ensures that food is cooled quickly and safely.

List the internal temperature you should reach when cooking the follow foods:

Steak Rare 130 to 140°F Medium Rare 145°F Medium 160°F Well Done 170°F Ground beef 160 Leftovers 165 Chicken 165

What influences how often foodservice operations are visited by the health department?

The Division began entering inspections from April 1, 2010, ... Health Inspection System in order for the documents to be easily viewed online. A 5-day reinspection is generated when a food establishment has a critical. Each establishment is inspected 1- 3 times annually, depending on the permit type that they hold. Follow-up inspections are used to recheck any problems that were identified in a routine inspection, and occur as many times as needed until problems are sufficiently corrected.

Describe hot-held foods and how they are kept hot.

The FDA Food Code requires that all hot foods be maintained at 135 °F or above. When temperatures of food fall below 135 °F, they are in the temperature danger zone—temperatures at which bacteria grow rapidly. Hold hot foods at 135 °F or above. Preheat steam tables and hot holding cabinets.

Which ingredients alter the pH of foods and slow down bacterial growth?

The best way to limit bacteria in food is to cook the food to 165 degrees or better. This kills off harmful bacteria making the food safe to eat. If there is any food left over after eating, cooling it and refrigerating it within 2 hours after serving it will keep the bacteria count down.

How do you kill a virus in food?

The virus is sensitive to heat. Normal temperatures used for cooking (so that food reaches 70oC in all parts) will kill the virus. To date, no evidence indicates that any person has become infected with the H5N1 virus following the consumption of properly cooked poultry or poultry products, even in cases where the food item contained the virus prior to cooking.

Describe how fingernails should be maintained in the foodservice industry.

Wash under your fingernails! Keep fingernails dry and clean, it prevents bacteria from growing under your fingernails. Practice good nail hygiene. Use a sharp manicure scissors or clippers. Use moisturizer. Apply a protective layer.

What is the temperature range in the temperature danger zone?

Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." Never leave food out of refrigeration over 2 hours.