Culinary Final Study Guide
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 well in the TEMPERATURE DANGER ZONE (41-135 degrees F) 4. Time: After 4 hours, pathogens will grow to a level high enough to cause illness. • LAG PHASE: resting time when very little growth occurs • LOG PHASE: accelerated growth of bacteria • STATIONARY PHASE: lasts until bacteria begin to crowd others within their colony, creating competition for food, space and moisture, which allow bacteria to grow • DECLINE: bacteria die at an accelerated rate 5. Oxygen: Some need it and others don’t. 6. Moisture: Pathogens require moisture. Amount available for this growth is called the water activity level (0.0-1.0). Need a water activity of 0.85 to grow.
**In order to prevent Foodborne illnesses, must control time and temperature**
Intoxications and Infections • Intoxication: when bacteria produces toxins, a by-product of their life processes o Odorless and tasteless o Bacteria is not harmless, but the toxins poison the consumer o Even cooking with high temperatures can leave behind toxins o Proper food-handling techniques are required • Infection: occurs when live pathogenic bacteria are ingested o Bacteria lives in consumer’s intestinal tract and causes illness o
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 well in the TEMPERATURE DANGER ZONE (41-135 degrees F) 4. Time: After 4 hours, pathogens will grow to a level high enough to cause illness. • LAG PHASE: resting time when very little growth occurs • LOG PHASE: accelerated growth of bacteria • STATIONARY PHASE: lasts until bacteria begin to crowd others within their colony, creating competition for food, space and moisture, which allow bacteria to grow • DECLINE: bacteria die at an accelerated rate 5. Oxygen: Some need it and others don’t. 6. Moisture: Pathogens require moisture. Amount available for this growth is called the water activity level (0.0-1.0). Need a water activity of 0.85 to grow.
**In order to prevent Foodborne illnesses, must control time and temperature**
Intoxications and Infections • Intoxication: when bacteria produces toxins, a by-product of their life processes o Odorless and tasteless o Bacteria is not harmless, but the toxins poison the consumer o Even cooking with high temperatures can leave behind toxins o Proper food-handling techniques are required • Infection: occurs when live pathogenic bacteria are ingested o Bacteria lives in consumer’s intestinal tract and causes illness o