KITCHEN PRELIMS

• Examples of foodborne illnesses include:

  • Virus: Hepatitis A and Norovirus gastroenteritis
  • Parasitic: Anisakiasis, Cyclosporiasis, Cryptosporidiosis, Giardiasis
  • Infection: Campylobacteriosis, Salmonellosis, Shigellosis, Listeriosis, Vibrio parahaemolyticus Gastroenteritis, and Vibrio vulnificus Primary Septicemia
  • Intoxication: Bacillus cereus gastroenteritis, Staphylococcal gastroenteritis, and Botulism
  • Toxin-mediated: Clostridium perfringens gastroenteritis and Hemorrhagic colitis
• Populations considered high-risk for foodborne illness:

  • Infants and preschool age children
  • Pregnant women
  • Elderly people
• Six factors needed for pathogens to grow in food:

  • F - FOOD
  • A - ACID
  • T - TEMPERATURE
  • T - TIME
  • O - OXYGEN
  • M - MOISTURE
• Three potential hazards to food safety:

  • Biological Hazards
  • Chemical Hazards
  • Physical Hazards
• Cross contamination:

  • Transfer of microorganisms from one food or surface to another
• Ways to prevent cross-contamination:

  • Create physical or procedural barriers between food products
  • Use separate, color-coded chopping boards for different types of food
  • Use sinks according to their intended purpose to avoid cross-contamination
• Time-temperature abuse:

  • Biggest factors responsible
  • Occurs when food remains within the temperature danger zone over time
  • Occurs when food is not cooked to the required minimum internal temperature
• Purpose of monitoring time and temperature:

  • Manage time temperature abuse by monitoring and controlling them
• Commonly used thermometer in food establishments:

  • Bimetallic Stemmed Thermometer
• Recommended temperature for receiving refrigerated ready-to-eat items:

  • 41F (5C)
• Recommended cooking temperature for poultry:

  • 165F (74C) for 15 seconds
• Identified risk factors for foodborne illness:

  • Purchasing food from unsafe sources/suppliers
  • Failing to cook food adequately
  • Holding food at incorrect temperature
  • Using contaminated equipment
  • Practicing poor personal hygiene
• Active managerial control:

  • Focuses on controlling the five most common causes of foodborne illness
• HACCP stands for:

  • Hazard Analysis Critical Control Point
• First principle of HACCP:

  • Conduct a hazard analysis
• Guidelines for installing dishwashing machines:

  • Water pipes should be short to prevent heat loss
  • Machine should be raised at least six inches off the floor
  • Materials should withstand wear from detergents and sanitizers
  • Post information on proper water temperature, conveyor speed, and water pressure
  • Thermometer should be readable with a scale in increments no greater than 2°F (1°C)
• Specific hand tool for scooping out balls or ovals from vegetables and fruits:

  • Parisienne Scoop (Melon Baller)
• Tool with two long tines for testing doneness of braised meats, lifting finished items, and holding items being carved:

  • Kitchen Fork
• Tool used to beat, blend, and whip foods, with balloon whips being sphere-shaped with thin wires:

  • Whips/whisks
• Tool used to serve soup or liquids, with a long handle and deep bowl oriented at an angle:

  • Ladle
• Tool used to scrape out a bowl:

  • Spatula
• Measuring equipment for liquids:

  • Measuring Pitchers
• Measuring equipment for measuring liquid or dry ingredients:

  • Measuring Spoons
• Sieve or strainer for straining and/or pureeing food:

  • Conical sieve (chinois)
• Pot taller than wide with straight sides and a spigot at the base:

  • Stockpot (marmite)
• Pan with straight or slightly flared sides and a single long handle:

  • Saucepan
• Skillet with sloping sides and a single long handle:

  • Sauteuse (sauce pan)
• Cooking device utilizing magnetic attraction to generate heat:

  • Induction cooktop
• Oven utilizing fans to circulate hot air for even and quick cooking:

  • Convection oven
• Slicing device with high-carbon steel blades for achieving desired cut and thickness:

  • Mandoline
• Traditional color of a chef's jacket denoting cleanliness in the kitchen:

  • White
• Purpose of safe food storage:

  • Prevent foodborne illnesses caused by harmful bacteria
• Importance of temperature control in food storage:

  • Prevent contamination and inhibit bacterial growth
• Food Danger Zone temperature range:

  • 41F to 135F (5C - 57C)
• 1. hour / 4-hour rule for leaving food at room temperature before discarding:

  • 4 hours
• Part of the knife used for delicate chopping and cutting work:

  • Tip
• Purpose of the spine of a knife:

  • Provides pressure and strength, located opposite the knife edge
• Handle of a knife also referred to as:

  • Scales
• Raised area between the blade and handle of a knife:

  • Bolster
• Part of the knife used for cutting through thicker or tougher foods:

  • Heel