Food-Unit 1(Pt2)

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  1. Where does preventing food borne illness start?
    Food service worker maintaining his or her personal hygiene.
  2. What does personal hygiene require?
    Good personal hygiene requires vigilant personnel and constant attention.
  3. How should you chill custards, cream fillings, and other hazardous foods?
    As quickly as possible by pouring them into shallow pans and covering and refrigerating them.
  4. What temperatures are considered in the danger zone?
    Cold food items about 41oF and hot food items below 140oF
  5. What is a safe internal temperature to reheat leftovers?
  6. Define bacteria.
    Bacteria are living organisms and must have nutrients, moisture, correct temperature, pH (degree of acidity and alkalinity), presence or absence of oxygen, and time to survive and grow. With the addition of proper temperatures and oxygen levels, bacteria can multiply to large numbers within a short period of time.
  7. What are natural poisons?
    Naturally poisonous foods include certain mushroom species, some vegetables, certain tropical fish (puffer type fish and ocean sunfish), mollusks (clams, oysters, scallops, and mussels), and some shellfish. Solanine poisoning can be found in potato sprouts and eyes.
  8. What does potentially hazardous food contain?
    Potentially hazardous foods are perishable foods that contain a lot of protein (such as milk products, eggs, meat, poultry, fish).
  9. What temperature should fruits and vegetables  be cooked to for hot holding?
  10. What must the water temperature be for thawing foods?
    70oF or below
  11. What internal temperature do we cook all beef products, fish, and lamb?
    145oF for 15 seconds
  12. Explain the time that potentially hazardous foods can be held in the danger zone.
    Potentially hazardous foods that have been held in the danger zone for more than four hours must be considered unsafe for consumption and destroyed. If the product is refrigerated at intervals and then permitted to warm up, the total time of the various periods within the danger zone temperatures must not exceed four hours.
  13. What does the success of an HACCP program depend on?
    It depends upon both facilities and people.
  14. What are the 7 (seven) HACCP principles?
    • 1. Perform a hazard analysis
    • 2. Decide on the CCP
    • 3. Determine the critical limits.
    • 4. Establish procedures to monitor CCPs
    • 5. Establish corrective actions.
    • 6. Establish verification procedures.
    • 7. Establish a record keeping system.
  15. Define brown.
    To produce brown color on the surface of food by subjecting it to heat.
  16. Define cream.
    To mix until smooth, so that the resulting mixture is softened and thoroughly blended.
  17. Define fold
    To blend two or more ingredients together with a cutting and folding motion.
  18. Define progressive cookery
    The continuous preparation of food in successive steps during the entire serving period (ie, continuous preparation of vegetables, cook-to-order hamburgers, steak, fried eggs, pancakes). This procedure ensures fresh, high quality cooked food to customers on a continuous basis. See Batch Preparation.
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Food-Unit 1(Pt2)

TSgt study
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