Food Preparation Studyguide-Creative Foods(8)
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Name at least one thing that you should keep cords away from
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heat sources
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What should you do if food sticks in an appliance?
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unplug the appliance
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Name one rule for storing poisons
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store away from food, keep chemicals in a locked cabinet, label
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What should you do if your appliance has a damaged cord?
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get repaired or replace appliance
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What kind of container should you never store poison in?
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used food container
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What should you use to remove something hot from the oven?
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mitts, potholder
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How should you lift the lid of a pan when you open it?
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tilt it so the steam flows out of the back, away from you
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What should you never put on a grease fire?
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water
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How should pan handles face on the top stove?
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towards the inside
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What are the four ways to put out a grease fire?
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turn off heat, put cover over pan, pour salt/baking soda on flames, doors closed
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What should you stand on if you can't reach something in the kitchen?
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a sturdy stepstool
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When do you clean up spills on the floor?
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immediately after
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Should you use a dull or sharp knife to cut food, why?
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sharp knife, pressing less hard, less chance of cutting self
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What two things should you always cut away from?
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yourself and your classmates
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What do you do with the lid of a can after you open it?
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put the lid in the can and throw away
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List the four C's
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contain, clean, cook, chill
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What tiny little creatures cause foodborne illness?
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microorganisms
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What word means \"preventing illness through cleanliness\"?
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sanitation
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Define the danger zone and give the temperature
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the temperature range where food is unsafe to eat because bacteria can grow, 40-140 degrees F
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What is the definition of cross contamination?
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when harmful bacteria are transferred from one food to another ex: use raw food utensils on cooked food
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Name one foodborne illness
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salmonella
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What are two common symptoms of foodborne illnesss?
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nausea, vomiting
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Name one food that can give you E. Coli
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unpasteurized milk
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What kind of food can you get botulism from?
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dented cans
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What is the most dangerous kind of foodborne illness?
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botulism
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How long should you wash your hands for?
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at least 20 seconds
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What should you dry your hands with?
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paper towel
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Name two times you should wash your hands
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before and after cooking
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Which is better - anti-bacterial soap or regular soap?
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regular soap
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How do you contain the germs on raw meats?
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put the meat at the bottom of the shopping cart, make sure it is tightly sealed, put in cooler in car
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What's the first step to any cooking process?
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handwashing
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How many cutting boards should you have, why?
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at least two for different kinds of food
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What does it mean to \"sanitize\"?
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reduce bacterial presence by at least 99.9%
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Why are proper thermometers important when cooking?
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to ensure the food is at a safe temperature
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Why do you need to use separate tools for raw and cooked food?
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to keep separate foods safe from cross contamination
