Chapter Questions

In: Business and Management

Submitted By desireeduckering
Words 660
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1. True or false: Holding food in a steam table above 140F (60C) kills disease-causing bacteria and eliminates the problem of food poisoning. Explain you answer.

False. Bacteria will not multiply at 60C, but most are not killed.

2. True or false: Canning food eliminates air so disease-causing bacteria can’t grow. Explain your answer.

True. Canned and bottled foods that are unopened are not likely to support bacterial growth in their normal state.

3. Which of the following foods can become contaminated by disease-causing organisms?

Turkey Sandwich Potato Salad Shrimp Cocktail Roast Beef

4. How often should you wash your hands when working on food?

Whenever starting a new project, even if you are wearing gloves. If you are putting on new gloves, you should still wash your hands before putting them on.

5. Why is temperature control one of the most effective weapons against bacterial growth? What are some important temperatures to remember?

Temperature control is one of the most effective weapons against bacterial growth because it helps prevent food from entering the food danger zone. The Danger Temperature Zone, 40C – 140C

Food Storage Temperatures: Raw Vegies 40-45F Eggs 38-40F Milk and Cream 36-40F Poultry and Meat 32-36F Fish and Seafood 30-34F

6. What is the importance of cleaning and sanitizing equipment and cutting boards immediately after working on raw poultry? To preventing cross-contamination and the transfer of Bactria.

7. You are making egg salad, and you have just cooked the eggs. What step do you take before chopping the eggs and mixing them with the other ingredients? Why?

You must cool the egg down before mixing it with ingredients such as mayonnaise. The hot egg will heat up the mayonnaise, which will fuel the fire for bacteria to grow.

8. Is it possible for a dish to be clean but not…...

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