Term
| What is cross contamination? |
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Definition
| The spread of pathogens from one surface or food to another. |
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Term
| List different examples of how cross contamination occurs. |
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Definition
- Foods, especially raw
- Human hands
- Utensils
- Work surfaces, including cutting boards and prep tables
- Kitchen equipment
- Cleaning materials including dish towels and sponges
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Term
What are the NINE Flow of FOOD STEPS?
(know in correct order) |
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Definition
Purchasing
Receiving
Storing
Preparing
Cooking
Holding
Cooling
Reheating
Serving |
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Term
| How do you prevent cross contamination? |
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Definition
| Knowing where it can happen in the Flow of Food, Keeping work stations clean, using seperate utensils and cutting boards for food, and do not let ready to eat food touch surfaces where raw food is at. |
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Term
| What is time-temperature abuse? |
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Definition
| Food is in the danger zone of 41-135 degrees for four or more hours OR it is not cooked or stored properly. |
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Term
| What are three different names of thermometers used in kitchens? |
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Definition
| Infrared, Bimetallic Stemmed, Thermocouple |
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Term
| What are the steps of using a thermometer? |
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Definition
Insert thermometer into the product, Wait a least 15 seconds for the needle or readout to steady, Take at least two temperature readings in different locations, Record the reading in your temperature log,Wash, rinse, sanitize, and air dry thermometer after use.
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Term
| What is FIFO and its purpose? |
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Definition
| First In First Out, a system to roate old food and new food, so the older made or purchase food is used FIRST and the new is used second. |
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Term
| Do you have to label ready to eat food if you are go to eat it within 24 hours? |
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Definition
| No, but if you hold it past 24, put a label on it. |
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Term
| How long can food can "prepped" food be stored at 41' or lower in a fridge? |
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Definition
| It can be stored up to seven days; then it needs to be thrown out. |
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Term
| When you put a label on food, what needs to be included? |
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Definition
| Name of food, and the date that it should be SOLD, EATEN, or THROWN OUT. |
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Term
| Where should ready to eat food be stored in the fridge? |
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Definition
| On top, above meat, pork, poultry, seafood. |
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Term
| Where should ground beef be stored? |
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Definition
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Term
| Where would you store fish in fridge? |
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Definition
| Above beef, pork, and poultry. |
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Term
| What is the best method to thaw food? |
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Definition
| In a cooler/fridge with temperature of 41' or lower. |
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Term
| Should a person thaw meat on their counter at home? Why? |
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Definition
| No because pathogens will grow on the outside of meat while it thaws. |
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Term
| When checking the temperature of poultry, what do you need to remember? |
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Definition
| The temperature should read 165' F for 15 seconds. |
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Term
| What should the temperature read for ground beef? |
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Definition
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Term
| What is the internal temperature of Seafood? |
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Definition
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Term
| How long does a roast have to hold its internal temperature of 145'F? |
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Definition
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Term
| When holding hot or cold food, what things should you remember? |
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Definition
Hold cold below 41' and hot above 135'
Use long spoons when serving and keep the spoon in it.
Transport the food at required temperature |
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Term
| What is the difference between cleaning and sanitizing? |
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Definition
Cleaning removes foods and other dirt from surface.
Sanitizing reduces PATHOGENS to safe level |
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Term
| How do you clean and sanitize a surface? |
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Definition
- Clean the surface--scrub with soapy water
- Rinse the surface
- Sanitize the surface with bleach or another solution.
- Let the surface air-dry
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Term
| When should you clean and sanitize a surface? |
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Definition
| After you use, before working with a different food, anytime you are interupting and may have contaminated, and after four hours of constant use. |
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Term
| What are four types of cleaners used to clean kitchens? |
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Definition
| Detergents, Degreasers, Delimers, and Abrasive Cleaner |
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Term
| You need to wash dishes. What type of cleaner would you use? |
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Definition
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Term
| You need to clean some pots and pans with baked on food. What should you use? |
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Definition
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Term
| The oven needs to be cleaned. What should you use? |
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Definition
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Term
| There are rust stains on some pots and pans. What could you use? |
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Definition
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Term
| What are the compartments of a three compartment sink? |
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Definition
| The cleaning sink, rinsing sink, and sanitizing sink. |
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Term
| What do you do with dishes after sanitizing them? |
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Definition
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