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Grade 12-Food Safety
| Question | Answer |
|---|---|
| What is a good way to put out a grease fire. | Baking Soda |
| To avoid a steam burn when removing a lid from your pot you should | Open lid away from you |
| In the fridge raw meat should be kept | On the bottom shelf |
| The following temperature is known as the 40-60C or 40-140F | Danger Zone |
| The only true way to make sure that your meat is cooked is to use a | Thermometer |
| Never leave food on the counter for more than | Two-hours |
| This food borne illness an cause kidney failure and death if not treated | E-Coli |
| This food borne illness is found in raw and uncooked foods such as poultry, eggs and other meats | Salmonella |
| The food borne illness is found in ready to eat foods | Listeria |
| This is caused by a hypersensitive immune system. The body reacts as if a foreign substance has entered it. | Food Allergy |
| This is caused by a hypersensitive digestive system. The body reacts as if a foreign substance has entered it. | Food Intolerance |
| This occurs when a substance causes a severe allergic reaction in the body | Anaphylactic Shock |
| This does not clean dirt off your hands but kills all bacteria | Hand Sanitizer |
| You should wash your hands for a minimum of | 20-seconds |
| Simmering and poaching are examples of what type of cooking method | Moist Heat Cooking |
| Roasting and Broiling are examples of what type of cooking method | Dry Heat Cooking |
| Braising is an example of what type of cooking method | Combination Cooking |
| To cover food with a dry ingredient such as flour or bread crumbs | Dredge |
| This cutting technique gives you the smallest piece | Mince |
| To cook in a liquid just below the boiling point | Simmer |
| To cook gently, in hot water | Pouching |
| To make a very thin, straight cut on the surface of a food, such as the fat on a roast | Score |
| A motion that gently blends two ingredients together such a whip cream into a mixture | Fold In |
| The point at which food is irresistible | Bliss Point |
| Your brain gets ticked into thinking you are not consuming calories | Vanishing Caloric Density |
| Once you taste something you can't stop eating | Sensory Specific Satiety |
| This additive preserves the colour of the food and increases the shelf life | Antioxidants |
| This additive stops liquids from separating | Emulsifiers |
| This knife is ideal for cutting the skin of fruits and vegetables | Paring Knife |
| A knife is not safe when it is | Dull |
| This contamination occurs at the source of where the food grown | Direct Contamination |
| the process by which bacteria transferred from one food to another, with harmful effect. | Cross Contamination |
| TSP | Teaspoon |
| TBSP | Tablespoon |
Created by:
SLillico
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