Thursday, February 18, 2010

Test on Food Prep

I am still going strong on my goal to post a blog everyday for a year…I am determined, but at the same time I have a test today so in order to blog and study at the same time I will share with you some awesome information that I know you were dying to learn. In all reality it is actually quite useful…especially if you cook or bake…so put your learning caps on boys and girls here we go!

I will start with Food Safety

1. E Coli 0157:h7 is most often found in raw meat, (especially ground beef), raw milk, un- pasteurized soft cheeses, apple juice, fresh produce (sprouts, green onions, spinach).

2. Trichinella is a worm that is sometimes found in pigs and some wild animals.

3. Salmonella poising mainly has what symptoms? Nausea, fever, vomiting, cramps, diarrhea, and headache.

4. Clostridium perfringin is sometimes called the restaurant food poisoning disease. How can you avoid it if you eat out a lot? Be aware of sanitary surroundings…are the employees washing their hands enough?

5. Describe beneficial bacteria and what it does for us- It lives in the intestine and helps fight harmful bacteria and infections, aids in digestion and used to make things like cheese, yogurt, sour cream..etc.

6. Botulism poisoning has what symptoms? Why is it so dangerous? Symptoms include double vision, impaired speech…it is so dangerous because it affects the nervous system and is often fatal or can have prolonged symptoms.

7. Which groups of people have the greatest risk from food poisoning? Children, elderly, immune deficient and pregnant women.

8. Hepatitis A is found in fecal matter and may cause liver inflammation. 

9. Poisonous plants are not destroyed by cooking. What is the best way to avoid getting sick from them…Don’t eat them. Duh.

10. When measuring sugars, how should one ( brown, powdered, etc. ) be measured for the most accurate final product? – In a dry measure cup. Brown should be packed, powdered should be sifted, and granulated should be poured and leveled.

11. Oil, shortening, melted shortening and margarine can all be used interchangeably.. true or false? FALSE they have different weights.

12. Examples of Vermin are: Mice, cockroaches…other insects..

13. A paring knife is mainly used for peeling tough skinned fruit. Where are a chefs knife used for? Basic food prep such as, chopping, slicing…

14. A microorganism can only be seen by- Magnification.

15. The difference between roasting and baking is: Roasting usually refers to meat, or cooking over an open fire. ( Although I disagree because there is a big difference between a baked potato and a roasted potato. I would say the difference between baking and roasting is that roasting involves using a fat…like roasting veggies with olive oil..Mmm.

Food Safety Continued…

1. Name some hazards to food safety. One of these is a bacterium: define what bacteria are: Some hazards to food safety are molds viruses, parasites. Bacteria are: one-celled microorganisms abundant in air, soil, water, and/or organic matter ( bodies of plants and animals ).

2. Only about what percent of bacteria are pathogenic ( disease causing ). The remaining are harmless and may be used for: Only 4% of bacteria are pathogenic the rest is used for things like; cheese, yogurt, soy sauce, butter etc.

3. There are five environmental factors that effect growth and reproduction of bacteria, name them. Oxygen, water, temperature, PH, Time.

4. The temperature (food) danger zone is what temp to what temp? What is so dangerous about this temperature. 40 degrees F to 140 degrees F it is so dangerous in this temperature zone because 40 is not cold enough to kill or prevent growth, and 140 is not hot enough to kill bacteria.

5. Explain the Two-Hour Rule- Perishable food left out for more than two hours in danger zone should be discarded.

6. Under the category of Bacterial food infections, one of the main bacteria is Salmonella typhi; Salmonella typhi is responsible for nausea, cramps, diarrhea, vomiting, fever, headache. What type of foods are most susceptible  to Salmonella contamination? Eggs, Chicken… What type of animals are likely to carry Salmonella? Reptiles; wash your hands after handling!

7. Another bacteria are called Cammplyobactor jejuni; what types of foods are most likely to be affected by these bacteria? Raw meat, poultry, raw milk.

8. One bacterium that we have heard a lot about lately is E. Coli. What are some of the foods implicated  in E. Coli outbreaks? Ground Beef.

9. What is the difference between a food infection, and a food intoxication? Food Infection- an illness resulting from ingestion of food containing large numbers of living bacteria or other microorganisms. Food intoxication- An illness resulting from ingestion of food containing large numbers of living bacteria or other microorganisms.

10. Name three bacteria that create a toxin- E. Coli, camplyobacto jejuni, and vibrio.

There are also some food prep notes but I think I already got those down and don’t have time to type them out…so sorry guys I know you were dying to know that there are 3 teaspoons in 1 Tablespoon, that there is 2 pints in a quart, and that you measure solids and liquids with different measuring utensils… I know rocket science huh?

Hope you all have an awesome day! I hope my notes will help you avoid food poisoning in the future.  Wish my luck on my test!


  1. Good luck on your test. So far so good not having any illnesses from bad foods. =)

  2. Good luck!

    I learned lots of this stuff in the times that I had to get food handler's cards, but I never really knew the difference between roasting and baking--or never really thought about it.

  3. That solves that...I am offically never eating out again.

  4. Chicken- haha I know I feel the same way.

  5. Well thanks teacher, will there be a test on this tomorrow?