Food and Nutrition
Food and Nutrition Exam Study Guide
Kitchen Safety: * Do not defrost any meats on counter * Unplug any appliances that are not in use * Only use oven mittens to remove items from the oven * Burns should be treated with butter * When removing a pot lit, tilt the cover away from you * Keep fingers out of the way when using knives * Cut with blade facing away from your body * Sharp knives are safer; you’ll use less pressure when cutting * To get rid of grease fires use baking soda
Kitchen Cleanliness: * Keep work area clean * Wipe up spills * Remove dirty utensils * Use cleaning utensils and containers * Never use the same cutting board for raw and cooked meat, poultry, fish or eggs * Utensils can transfer bacteria from raw foods to cooked foods * Never use a dish towel to wipe hands or spills * Dirty towels may transfer bacteria * Keep cans clean and dust-free * Dust and dirt can fall into food when the can in opened * Wash and dry dishes and utensils promptly * Use hot water and detergent * Glasses first, then flatware, dishes, pots and pans, and greasy utensils * Air dry or use clean dishtowel
Sanitation Procedures: * Wash hands before and during lab * Tie hair back and avoid touching it * Use different cutting boards for everything to avoid cross contamination * Don’t keep foods or cleaning products under sink
Sanitation Food Preparations: * Thaw foods properly * Not on kitchen counter or table * Refrigerator thawing, microwave thawing and cold water thawing * Do not refreeze foods unless they still contain ice crystals * Do not refreeze ice cream which had thawed * Use defrosted foods promptly * Always keep hot foods above 60⁰C (140⁰F) * Keeps cols foods bellow 4⁰C (40⁰F)
Sanitation in Storage: * Check thermometers and gaskets in refrigerator and freezer frequently
Kitchen Safety: * Do not defrost any meats on counter * Unplug any appliances that are not in use * Only use oven mittens to remove items from the oven * Burns should be treated with butter * When removing a pot lit, tilt the cover away from you * Keep fingers out of the way when using knives * Cut with blade facing away from your body * Sharp knives are safer; you’ll use less pressure when cutting * To get rid of grease fires use baking soda
Kitchen Cleanliness: * Keep work area clean * Wipe up spills * Remove dirty utensils * Use cleaning utensils and containers * Never use the same cutting board for raw and cooked meat, poultry, fish or eggs * Utensils can transfer bacteria from raw foods to cooked foods * Never use a dish towel to wipe hands or spills * Dirty towels may transfer bacteria * Keep cans clean and dust-free * Dust and dirt can fall into food when the can in opened * Wash and dry dishes and utensils promptly * Use hot water and detergent * Glasses first, then flatware, dishes, pots and pans, and greasy utensils * Air dry or use clean dishtowel
Sanitation Procedures: * Wash hands before and during lab * Tie hair back and avoid touching it * Use different cutting boards for everything to avoid cross contamination * Don’t keep foods or cleaning products under sink
Sanitation Food Preparations: * Thaw foods properly * Not on kitchen counter or table * Refrigerator thawing, microwave thawing and cold water thawing * Do not refreeze foods unless they still contain ice crystals * Do not refreeze ice cream which had thawed * Use defrosted foods promptly * Always keep hot foods above 60⁰C (140⁰F) * Keeps cols foods bellow 4⁰C (40⁰F)
Sanitation in Storage: * Check thermometers and gaskets in refrigerator and freezer frequently