daily appetizer write the answer to the following question on your own paper and put in “daily...
TRANSCRIPT
Daily Appetizer• Write the answer to the following question
on your own paper and put in “Daily Appetizer” section of your notebook.
• What is one thing your group could have done better in lab this week?
• Clear your desks except for 1 sheet of paper and something to write with.
TrAsH BaLL• One person from your team will be asked a
question• If they get the question right on their own,
they receive 2pnts.• If they have to ask the team, they get 1pnt.• Once the question is answered correctly,
they can throw the trash ball to get an extra point for their team.
Question
What are 3 ways to avoid burns while in
the kitchen?
Answer
• Use hot pads• Pot handles turned in• No water in fryer• No loose clothing• Keep an eye on others
Question
What 3 groups are considered high risk
populations?
Answer
• Elderly people• Children• Pregnant women
Question
What are some examples of biological
contaminants?
Answer
• Viruses• Parasites• Fungi• Bacteria
Question
What does each letter of FATTOM stand for?
Answer
• Food• Acidity• Time• Temperature• Oxygen• Moisture
Question
Do pathogens grow best in high acidity or
low acidity?
Answer
•Pathogens grow best in foods that contain little or no acidity
Question
What is the temperature danger zone?
Answer
41°F to 135°F
Question
How many hours can TCS foods be in the
temperature danger zone?
Answer
•4 hours
Question
Which of the following is a TCS food?• Potato• Apple• Sprouts• Rice
Answer
•Sprouts
Question
Which of the following are TCS foods?• Garlic and vinegar mixture• Apple• Bread• Tofu
Answer
•Tofu
Question
What are 3 examples of chemical contaminants?
Answer
• Toxic metals – ex. Lead, copper, and zinc• Cleaners• Sanitizers• Polishes• Machine lubricants
Question
What are 3 examples of physical contaminants?
Answer
• Metal shavings from cans• Staples• Glass• Nails, hair, bandages• Dirt• Bones
Question
What are some common food allergens?
Answer
• Milk and dairy• Eggs• Fish and shellfish• Wheat• Soy products• Nuts
Question
What are some personal hygiene habits people
do that can contaminate food?
Answer
• Scratching the scalp• Running fingers through hair• Wiping or touching the nose• Rubbing an ear• Touching a pimple or infected wound• Wearing a dirty uniform• Coughing or sneezing• Spitting in the operation
Question
How many seconds should you scrub your hands when washing
correctly?
Answer
•15 to 20 seconds
Question
When should you wash your hands?
Answer
• Before beginning work• Handling raw meat• Touching hair, face, or body• Sneezing, coughing, or using a tissue• Eating or drinking• Taking out garbage• Handling money
Question
What are the 2 main hazards concerning the
flow of food?
Answer
• Cross-Contamination• Time-Temperature Abuse
Question
What are 3 main ways to prevent cross-
contamination?
Answer
• Separating equipment• Cleaning and sanitizing• Prepping food at different times
or places
Question
When has a food been Time-Temperature
Abused?
Answer
•When a TCS food has been left in the temperature danger zone for too long
Question
What part of a bimetallic thermometer actually
senses the temperature?
Answer
• From the dimple on the stem to the end
Question
At what temperature should you receive cold
TCS foods?
Answer
• 41°F or below
Question
At what temperature should you receive hot
TCS foods?
Answer
• 135°F or higher
Question
What are 2 signs a food has been thawed and
re-frozen?
Answer
• Large ice crystals (freezer burn)• Frozen liquid in bottom of
container
Question
What must be on the label of TCS, ready to
eat, food ?
Answer
• Name of food• Date of preparation• Use by date
Question
How long can you keep TCS, ready to eat, foods
when kept in proper conditions?
Answer
• 7 days
Question
What rotation method should be used?
Answer
• FIFO (First In, First Out)
Question
When storing food in a top to bottom storage
method, is ground meat stored above or below whole meats/ roasts?
Answer
•below
Question
What is the internal cooking temperature of
poultry?
Answer
• 165°F
Question
How far should food be stored away from the
walls and floor?
Answer
• 6 inches
Question
What is the internal cooking temperature of
ground meat?
Answer
• 155°F
Question
What is the internal cooking temperature of whole meats/ roasts/
steak?
Answer
• 145°F
Question
What are 4 acceptable ways to thaw food?
Answer
• Refrigeration• Cool running water• Microwave• Cooking process
Question
At what temperature do you need to reheat a TCS food and at what temperature can you
then hold it?
Answer
• Heat to 165°F and then hold at 135°F
Question
What 3 groups are considered high risk
populations?
Answer
• Children• Elderly people• Pregnant ladies
Question
TCS foods must be cooled to 70°F within
how many hours before it is cooled to 41°F?
Answer
• 2 hours