Culinary Final Study Guide Essay examples

6937 Words Dec 19th, 2011 28 Pages
Culinary Exam Review
Contaminants
• Chemical o Toxic metals (lead, copper, brass, zinc) o Chemicals (cleaning products, polish, lubricants, sanitizers) o Pesricides • Physical: glass, metal, nail polish • Biological o Seafood toxins o Plant toxins o Fungal toxins o Pathogens o Bacteria o Parasites o Viruses

Pathogens: Microorganisms that cause illnesses (virus, bacteria, parasites and fungi)

Pathogens need the following things to grow (FAT TOM):

1. Food: meat, poultry, dairy products and eggs 2. Acidity: pathogens grow best in food with little or no acid (pH between 4.6-7.5) 3. Temperature: pathogens grow
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• Most common allergens o Milk & dairy o Nuts o Eggs o Seafood o Soy products • Symptoms: Itching round face, tightening of throat, wheezing/shortness of breathe, hives and swelling. • Make sure service staff does the following: o Describe dishes o Identify ingredients o Suggest simple menu items • Kitchen Staff: o Make sure no cross-contamination occurs o Don’t cook different types of food in the same fryer oil o Put food on surfaces that have touched allergens o Should rinse and sanitize all cookware o Wash hands
Chapter #4:

Ways foodhandlers can contaminate food: • Have a food-borne illness • Have symptoms such as diarrhea, vomiting or jaundice • Have wounds that contain pathogens • Touch anything that may contaminate their hands

Chapter #5:

The Flow of Food: • Purchasing, receiving, storing, preparing, cooking, holding, cooking, reheating and serving

Ways to prevent cross contamination: • Assign specific equipment to each type of food product • Clean and sanitize all work surfaces, equipment and utensils after each task • Prepare raw meat, seafood and poultry and ready to eat food at different times • Purchase ingredients that require minimal preparation

Ways to avoid time and temperature abuse: • Determine the best way to monitor time and temperature in your

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