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Published by: Danielle Duran on Oct 06, 2012
Copyright:Attribution Non-commercial


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Basicshomework: chi1-3 and 7quizzes for all chaptersreview study measurementsSyllabus quizChapter 1Escoffier considered greatest chef that ever lived. Rejected confusion of grandcuisine. Decided to serve things in courses. Reorganized kitchen to create brigadesystem.Chapter 2What bacteria need to grow-FATTOMFood hazardsbiologicalchemicalphysicalallergenscontaminated- contains harmful substances not originally present Hazard- substance in food that can cause illness or injurypathogens- microorganismdiseasen cause diseasemicroorganism- single celled organism tha tcan be seen with microscopebacteria- cause most food borne illnesses. are everywhere. some harmless, somebeneficial, some undesirable (cause food spoilage) or disease causeing (pathogens)Don't always leave detectable odors or tastes.Pathogens cause disease in 3 ways:1. intoxication- caused by poisons the bacteria produce while they grow. Fod is theneaten with toxins.2. infection- bacteria get into intestinal system and attack the body.3. toxin mediated infections- bacteria get into body and grow. poisons are producedas they grow. most food borne diseases are this kindBacteria grow by splitting in half. double every 15-30 minutes. one million in 6 hrs.Conditions for growth:1. food- prefer protein2. moisture3. temperature- 41-135 F.4. acidity or alkalinity- prefer ph7, neutraloxygen-some aerobic, some anaerobic. facultative grow in both environments-most commone for food bourne illness.time- lag phase- time it takes to adjust to their new environment TCS foods- potentially hazardous foods (time/temperature control for safety).provide a good environment for the growth of disease causing microorganisms. Wehave most control over temperature.
Bacteria can't move on their own- locomotion- we move them!Protection against bacteria:Keep bacteria from spreadingStop bacteria from growingKill bacteriaSanitize-kill disease causing bacteriaviruses- smaller than bacteia, genetic material surrounded by a protein layer. must be inside a living cell to reproduce. can't be dormant or inactive for months.Food borne viral diseases usually caused by contamination from people, water, orsurfaces.fungi- mold and yeast. cause food spoilage mostly. most not dangerous to humans.some produce toxins that cause allergic reactions or disease.parasite- organisms that can survive only by living on or inside another organism.takes nourishment from host. may pass from one host to another and complete adiffernt stage of life in each. humans usually get from animals. killed by cooking orfreezingplant toxins, seafood toxins, allergens- occur naturally and are not result of contamination.cook pork to 150FAllergen- substance that causes an allergic reactioncross contamination- transference of hazardous substances to a food from anotherfood or surfaceRodent and insect ControlBuild them out- block all entranceds, but up screens, self closing doors, inspect shipmentsEliminate harborage and breeding places- repari holes, eliminate narrow spaces,keep food off floor, remove garbageEliminate food supplies- wrap food, cover trash, clean spills, keep cleanExterminate- temporary solutionHACCP- hazard analysis critical control point system. to intedtify monitor andcontrol dangers of food contamination. 7 steps:assess hazards-contamination, growth of bacteria, survival of pathogens orcontinued presence of toxinsid critical control points (ccp's)- use flow of food to figure out where somethingmight go wrong and deide what to do about it.set up standards or limits for ccp's- written out, included in recipes. includessanitation and 4 hr ruleset up procedures for monitoring ccp's- what equipment is need? train allemployees to know how to monitor
 establish corrective actions- when a critical limit is not met, written procedureset up a record keeping system- records of time and temp logs, write ups, calibrationrecords.verify system is working- review records revise standards and procedures if necessaryflow of food- movement of food through a food service operations from receivingthrough storage prep and serves until it gets to the final customerFire extinguishersclass A wood paper clothclass B liquidsclass C switches motors electrical equipment class K appliances involving combustible cooking products such as veggie or animaloils/fatsNever use class A on grease fire, will spread!!Chapter 3range tops- most important piece of equipment in kitchentypes of cooktopsopen elementsflattop or hot top- lightweight or heavyweight induction cooktop- magnets heat steel or ironovens- can do many of the jobs of a range. conveyor, holding and roll in ovens forhigh productionConventional- heat air in enclosed space. stack ovens have shelves not racks, tempadjustable each deck Convection- fans circulates air. cooks faster lower temps. can crowdrevolving ovens- reel ovens- ferris wheel designslow cook and hold ovenscombination steamer- combi oven. convection en, steamer, or both at same time.ugh humiditybbq or smoke oven- produce wood smokeinfrared or reconstitueitng ovens- quartz tubes. for reconstituting frozen foods

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