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which government agency investigates causes of food born illness?
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which government agencies share responsibility for monitoring food supply? (2 answers)
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| Question | Answer |
|---|---|
| which government agency investigates causes of food born illness? | CDC |
| which government agencies share responsibility for monitoring food supply? (2 answers) | FDA and USDA |
| define food borne illness | illness caused by food contaminate by bacteria, viruses, parasites, or toxins |
| glass, bone, metal, and plastic are all classified as what type of food born hazard? | physical |
| what is the #1 cause of food born illness? | bacteria |
| home canned food is one of the most common cases of which food born pathogen? | clostridium botulinum (c. botulinum) |
| raw chicken is most associated with containing which two pathogenic bacteria? | salmonella and campylobacter |
| escherichia coli (e. coli) strains are often spread through which two modes of contamination? | infected cattle (beef) and human feces |
| a _________ is an infectious microorganism consisting of RNA and DNA. | virus |
| all food born viruses are transmitted through what route? | the oral-fecal route |
| when a consumer is unable to digest a food due to an enzyme deficiency, they are said to have a what? | food intolerance |
| list three personal hygiene habits that food service workers can practice every day to prevent food born illness. | keep all surfaces clean, no smoking, gum, chewing eating, or drinking, and wash hands |
| what are two acceptable methods for thawing frozen foods. | under running water and bottom shelf of the fridge |
| what does HACCP stand for? | hazard analysis and critical control points |
| when measuring ingredients, ounce is a measurement of ______________, while fluid ounce is a measurement of ________________. | weight; volume |
| will 8 ounces (by weight) always be equal 8 fluid ounces? | no, differences in density (8 oz of honey may weigh 12 oz) |
| which system of measurement is more precise? | metric system |
| list the three main types of heat transfer | conduction, convection, radiation |
| discuss the difference between convection, conduction, and radiation. | convection: circulation of heat through water or air (boiling water); conduction: direct contact (pot on flame); radiation: electromagnetic waves (microwave) |
| covering a pot full of potatoes with a lid will increase ____________ in the cooking environment and thus decrease the ___________ ____________. | pressure; cooking time |
| which two cooking methods are considered 'combination cooking methods' and are characterized by simmering food in liquid for a long period of time. | brazing and stewing |
| list three reasons we use oil to cook with. | enhance flavor, prevents sticking, transfers heat evenly, and browns food |
| sautéing, stir-frying, pan-frying and deep frying are all types of frying that are distinguished by the amount of _____________ and _____________ used. | fat; heat |
| in addition to enhancing flavor, what purpose does salt serve in cooking? | preserving food |
| is black pepper from the same plant group as chili peppers? | no |
| what is the difference between white and black pepper? | black: dried and unripe berry; white: ripe berry without skin |
| what part of the plant do herbs come from? spices? | herb: leaf; spices: fruit, flower, bark, seeds, rhizome |
| when using dried herbs in place of fresh herbs, should you use more or less of the dried herbs? | 1/3 less |
| list three herbs and three spices used in cooking, other than salt and black pepper. | herbs: dill, sage, basil; spices: cumin, saffron, fennel |
| why is it important to buy small quantities of high quality spices, particularly ground spices? | lose potency fast |
| what three components make up a marinade or vinaigrette? | oil, acid, flavorings |
| what is the difference between a stock and a broth? | stocks use flavorings, broths do not |
| when preparing a stock, do you start with hot or cold water? | cold water |
| what are 'aromatics'? | herbs and spices |
| a roux is made from equal parts ___________ and ___________. | flour; butter |
| name three ingredients that act as natural emulsifiers. | lemon juice, honey, mustard |
| muscle tissue in meat and poultry is made up of 72% ____________. yhy can this cause a problem when cooking meat? | water; shrinkage |
| what is the 'glue' that holds the muscle cells together? | connective tissue |
| connective tissue is either made of collagen or elastin. describe the difference between these in relation to cooking. | collagen will eventually break down, but elastin will not |
| do older or younger animals have more connective tissue? | older |
| the white streaks of inter- and intra-muscular fat in beef is called what? why is this relevant to grading of beef? | marbling; it adds tenderness and flavor |
| aging of meat is necessary so that __________ naturally found in meat have time to break down the muscle tissue, providing tenderness after rigor mortis. | enzymes |
| the meat of cattle under the age of nine is called what? | veal |
| what is carryover cooking? | food continues to cook even when removed from oven |
| what two combination cooking methods are best used to tenderize tough cuts of meat? | braising and stewing |
| what minimal temperature should all poultry be cooked to? | 165°F |
| is inspection and grading of fish and shellfish mandatory or voluntary? | voluntary |
| what does it mean if a shrimp's size is 21/25? | count per pound |
| how would you determine the doneness of a piece of fish? | the fish will flake easily when it's done and it will lose its translucent or raw appearance |
| is dairy the only available dietary source of calcium? | no, plant sources are higher |
| which two vitamins are most notably available in fruits? which one is easily damaged with exposure to air, heat, and water? | -vitamins b and c -vitamin c |
| what must be done to cornstarch before it can be added to a liquid mixture and cooked? | must be dissolved into cold water (slurry) |
| what is the difference between high fat cakes and egg foam cakes? | -high fat: rely on creamed fat for structure -egg foam: rely on creamed eggs for structure |
| who is most vulnerable to food born illnesses? (3 answers) | young children, old people, people with compromised immune diseases |
| what are three types of food born hazards (contaminants)? | biological, chemical, physical |
| most biological hazards that cause food born illness can be inactivated or killed by adequate _____________. | cooking |
| bacteria, molds, viruses, parasites, and prions are all classified as what type of food born hazard? | biological |
| bleach, pesticides, herbicides, and fertilizers are examples of what type of food born hazard? | chemical |
| pathogenic bacteria are capable of causing ___________. Only about ____% of bacteria are pathogenic. | disease; 4% |
| what is the temperature danger zone? | 41°F-135°F |
| list three regulations the USDA put in place to prevent outbreaks of mad cow disease. | removal of high risk material, national identification system to track meat, and banned use of carcasses being fed to livestock |
| what is the potentially life threatening immune response to a protein that is usually triggered by consuming a certain food? | food allergy |
| ____________ _______________ is the transfer of bacteria, other microorganisms, or food allergens from one surface to another. | cross contamination |
| what is mise en place, and why is it important? | everything in its place; so you are not running around the kitchen while things are cooking |
| teaspoons, tablespoons, ounces, cups and quarts are examples from which system of measurement? | US system (imperial system) |
| grams and liters are examples from which system of measurement? | metric system |
| heat is transferred using what two methods of cooking? | moist heat and dry heat cooking |
| list 5 methods of moist heat cooking | steaming, boiling, simmering, poaching, blanching, braising |
| to dip a food briefly in boiling water, often followed by dipping it in ice water, is called what? list two reasons this method is used in food preparation. | blanching; to take the skin off of things and to make its color brighter |
| baking, roasting, broiling, grilling, and frying are examples of what? | dry heat cooking |
| dry heat cooking can be done at a much higher temperature than moist heat cooking. Why? | water evaporates at 212°, but you can make the temperature hotter when not using water |
| what is the main difference between baking and roasting? | the temperature; roasting is 400°F-450°F whereas baking is under 400°F |
| _____________ is when foods are cooked below an intense heat source (>500°), where ___________ is when foods are cooked above an intense heat source. | broiling; grilling |
| ______________ means 'to jump' and refers to cooking foods quickly at a high temperature in a small amount of fat. | sautéing |
| which dry heat cooking method is similar to sautéing, but hotter and quicker? | stir frying |
| which dry heat cooking method requires foods to be completely submerged in fat? | deep frying |
| why are deep fried foods often coated in a breading or batter? | protect food from absorbing too much oil, makes it crispy, protects food from having the water in it react with the oil |
| what is the difference between a marinade and a vinaigrette? | marinade: seasoned liquids that flavor and tenderize food; vinaigrette: used for veggies being served cold |
| what three ingredients make up a classic mirepoix? | onions, carrots, and celery |
| what are three common thickeners used in thickened soups? | roux, pureed potatoes, concentrated starch |
| what is the ratio of oil to vinegar in a standard vinaigrette? | 3 parts oil: one part vinegar (3:1) |
| the direction in which the muscle fibers travel is referred to as what? why is this important when carving meat? | grain; you want to cut against it |
| is inspection and grading mandatory for meat and poultry? | yes it is mandatory |
| what step is necessary after removing meat from heat source to allow the muscle to relax and juices to redistribute evenly? | resting |
| what two types of meat can birds have? | white meat and dark meat |
| do turkeys have light or dark meat? ducks? | turkey: both; duck: only dark meat |
| the main classifications of seafood are vertebrates and invertebrates. Give examples of seafood in each category. | -vertebrates: finish -invertebrates: shellfish |
| discuss the difference in the collagen and muscle structure of red meat verses finish, how does this effect the cooking of each? | finish has less collagen than meat and poultry, and fish muscle is arranged in layers. |
| what is the ICSSL and why is it relevant to purchasing and cooking seafood? | -ICSSL: interstate certified shellfish shoppers list -only shellfish from these certified waters can be sold for consumption |
| in order to track potential food borne illness outbreaks, food-service operations are required to keep shellfish tags for how long? | at least 90 days |
| describe the criteria used to determine the freshness of fish at a market | smell, eyes, gills, texture, fins and scales, moistness, movement |
| why should raw seafood be stored on ice? why should bivalves be stored in breathable bags? | -fish will lose quality and deteriorate rapidly with higher storage temperature so use ice when you can. -bivalves are alive and when they die they spoil fast, so keeping them in breathable bags keeps them alive until use. |
| how can you tell if mussels and clams are alive then you purchase them? after you cook them, what is an indication that they are dead and should be discarded? | they should move (open and close) |
| what part of the shrimp should be removed before cooking? | digestive tract |
| what is the most common mistake made in preparing seafood? | overcooking |
| what will happen to the flavor and texture of fish if overcooked? | dry, tough, and lacking flavor |
| what are the three macronutrients in foods? what percentage of calories should come from each one (about)? | -carbs, fat, proteins -carbs (45-65%) -fat (20-35%) -protein (10-35%) |
| what percentage of your calorie intake should include added sugars or saturated fats? | -added sugars (<10%) -saturated fat (<10%) |
| name three foods/groups rich in complex carbohydrates | whole grains, legumes, and starchy veggies |
| what is fiber? is it more common in simple carbohydrates (such as sweets) or complex carbohydrates? | -a carb that is not digested or absorbed by humans -more common in complex carbs |
| describe the difference between saturated and unsaturated fat. name one strategy for limiting saturated fat in cooking. | -saturated fat: solid at room temp -unsaturated fat: liquid at room temp -limit by using less animals sources |
| name three primary sources of complete protein in modern american diets | milk/dairy, meat, eggs |
| name two naturally plant-based complete proteins | soy and quinoa |
| vitamins are categorized as either fat soluble or water soluble. why is this relevant to how we consume certain vitamins? | -fat soluble vitamins are stored in the liver, fatty tissue, and muscles. -water soluble viamins are not stored in the body. |
| what are the four vitamins that are fat soluble | A, D, E, K |
| which two vitamins are most commonly found in fruits, but difficult to find naturally in other foods? | C, B |
| which group of vitamins are primarily found in meats, and may need to be supplemented on a vegetarian/vegan diet? | B vitamins |
| milk is made of water and milk solids. what are in milk solids? | milk fat and milk solids-not-fat (MSNF) |
| what is the homogenization of milk and why do we use it? | -process that breaks up fat into smaller fats so it doesn't clump -prevents separation |
| when milk coagulates, what two products are created? what type of protein is in each? | curds and whey |
| what causes coagulation of milk? (4 things) | heat, acid, enzymes, salts |
| what type of sugar is in milk? (major cause of milk intolerance) | lactose |
| which vitamin is naturally occurring in milk, but must be fortified in low-fat milks? | vitamin A |
| which vitamin is NOT naturally occurring in milk, but is added to aid in calcium absorption? | vitamin D |
| what is half and half? | a mixture of whole milk and cream |
| which type of cream has the highest fat content? | heavy whipping cream |
| what is the difference between evaporated milk and sweetened condensed milk? | sweetened condensed milk has sugar added |
| buttermilk, yogurt, kefir, sour cream and cheese are all examples of what kind of milk products? | cultured milk products |
| what is clarified butter? | butter that has water and milk solids removed |
| is a soft cheese or hard cheese going to be more perishable? Why? | soft cheese because of a higher moisture content |
| how can you prevent curdling or separation when cooking with cheese? | low temperatures and short cooking times |
| which part of the egg contains just protein and water? which part is the most nutrient dense? | -albumen (whites) -yolk |
| what determines the color of egg yolks? what determined the color of egg shells? | -hen's diet -breed of hen |
| what is the chalazae? | holds yolk in place |
| what size eggs are used inc most standard recipes? | large eggs |
| where is the protein in eggs found? | whites |
| where is the saturated far and cholesterol found in eggs? | yolk |
| what nutrient is higher in most egg substitute than in whole eggs, and can have a negative effect on heart health? | sodium |
| about how long should an egg be cooked for it to be "hard boiled"? | 10 minutes |
| what does green discoloration indicate on the yolk of a hard boiled egg? | overcooked |
| do egg whites and egg yolks coagulate at the same temperature? | no |
| how does adding milk and sugar to eggs, such as in making pudding or ice creams, affect the coagulation temperature of the eggs? | increases |
| what macronutrient (carbs, protein, fat) is highest in veggies and fruits? | carbs |
| what are phytonutrients? | non-nutritive components in plants considered positive health benefits |
| how can you tell what phytonutrients a plant might have by looking at it? | the bright colors |
| how soon after harvesting do veggies and fruits start to lose their nutrients? | as soon as they are picked |
| exposure to what three things will lead to increased nutrient loss in veggies and fruits? | air, liquid, heat |
| what compounds do cabbages have that cause them to have a strong aroma and bitter flavor when overcooked? | sulfur compounds |
| edible fungi with no seeds, stems, or flowers are called what? | mushrooms and tubers |
| what type of fungi grows underground, attaching to tree roots like a tuber? | truffles |
| why is it important to wash fresh veggies before consuming them? | contaminants from soil, water, and handling can spread illness |
| fruits are the edible seed-containing parts of plants that develop from the _____________. | flower |
| are fruits acidic or alkaline in nature? | acidic |
| which pectic substance contributes to gelling and is used to make jelly/jam? | pectin |
| what type of browning occurred in fruits as a result of phenolic compounds? | enzymatic browning |
| list four ways to inhibit enzymatic browning | blanching, add acid, lower storage temperature, block oxygen exposure |
| which part of a citrus fruit holds the most flavor? | zest |
| what type of fruits will continue to ripen after being harvested? give an example | climactic fruits (banana) |
| what type of fruits need to be ripened fully before being harvested? | non-climactic |
| what natural gas is responsible for the ripening of fruits and veggies? | ethylene gas |
| what three methods are used to preserve fruits and veggies? what method preserves nutrients the best? | -canning, freezing, drying -drying works the best |
| what is the difference between jelly and jam? | -jam: fruit gel made from fruit pulp -jelly: fruit gel made from fruit juice |
| what is a starch? | type of carb that provides short term energy stores in plants |
| do starches have thickening properties? | yes |
| why are grains and legumes considered complementary proteins? | each have amino acids the other is lacking so eating them together makes a complete protein |
| list the three edible parts of a whole grain kernel | bran, endosperm, germ |
| which two parts of a whole grain kernel are removed during the processing of white grains? | bran and germ |
| which part of a whole grain kernel contains starch and serves as the basis of flours? | endosperm |
| what two processes are used to replace necessary nutrients stripped away during the original processing of a white grain? | enrichment and fortification |
| list three whole grains | oatmeal, brown rice, whole grain flour |
| list two gluten containing grains and two gluten free grains | -gluten containing: rye, barley -gluten free: oats, rice |
| what is the majority of corn in the US grown for? | feeding livestock |
| describe the absorption method of cooking grains (usually used for rice) | 1. grain is added to a measured amount of boiling water 2. bring back to a boil, cover, and reduce heat to a simmer 3. let stand to finish cooking process |
| when cooking rice you typically want to avoid stirring, with one exception. what classic rice dish requires constant stirring of rick while it's cooking? | risotto |
| beans, peas, and lentils all fall under what plant category? | legumes |
| list 5 examples of legumes | black beans, mung beans, navy beans, pinto beans, and fava beans |
| young, bright green soy beans are referred to as what? | edamame |
| what do you need to do to dried beans before starting the cooking process? (3 things) | sort, rinse, soak |
| should you add acidic ingredients like tomatoes and vinegar to beans early in the cooking process? why or why not? | no, increases cooking time and toughens skin |
| pasta is made with what two main ingredients? (not including asian noodles) | water and wheat flour |
| pasta should be cooked _____________, meaning "to the tooth". | al dente |
| what are the three categories of potatoes we discussed? give an example of each | -starchy: russet -all purpose: red gold -waxy: annabelle |
| list three functional properties of flour | provides bulk and structure, thickens liquid, and prevents sticking |
| proteins in wheat flours develop into what when moistened and mixed? | gluten |
| what is the difference between soft and hard flours? | -hard: high in protein -soft: low in protein |
| what is the difference between white sugar and brown sugar? | -brown sugar: refined cane sugar with molasses added back -white sugar: common table sugar |
| where does molasses come from? | liquid by product of refined sugar |
| which type of fat is prized for its flavor in baking? | butter |
| what is the difference between single-acting and double-acting baking powder? | -double-acting: reacts with heat and moisture -single-acting: reacts with only moisture |
| which step of the baking process adds flavor and color to a product, and serves as a visual que that the product is approaching doneness? | caramelization of sugar |
| describe the creaming method of mixing | beating fats and sugar until light color and increased volume |
| what is almost always the first step in baking? | preheat the oven |
| how can you tell when a standard cake is done (cooked all the way through)? | follow formula, appearance, touch, or cake tester/toothpick |
| what type of leavening do quick breads use? | chemical |
| there are three different mixing methods used to make quick breads, which ingredient determines the mixing method that should be used? | fat |
| describe the difference between the mixing methods used from biscuits/scones and muffins, including what typeof fat is used and what the resulting texture will be | -muffins: oil/ melted fats, mix dry then mix wet then combine -biscuits/scones: cold/solid fats, cut in cold fat |
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