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