Transfer of bacteria food allergens or microorganisms

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Transfer of bacteria, food allergens, or microorganisms from one food surface to another 6) What is the temperature danger zone (TDZ) AND after how much time should food in the TDZ be discarded? 40-140 degrees Fahrenheit; 1-2 hours depending on temperature 7) Define the following terms: a. Pathogenic: capable of causing disease Page 1 of 4
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b. food infection: illness from food containing large numbers of living bacteria or other microorganisms c. food intoxication: illness from food containing a toxin d. toxin-mediated infection: occurs when bacteria enter the digestive tract and then start to release the toxins e. mycotoxin: toxin produced by a mold f. bloom: cottony/fuzzy growth of molds g. HACCP: hazard analysis and critical control points h. temperature danger zone: 40-140 degrees Fahrenheit i. spore: encapsulated dormant form assumed by some microorganisms that is resistant to environmental factors that would normally result in their death. Chapter 5: Food Preparation Basics 8) What cooking method retains the most texture, color, taste, and nutrients in vegetables? Steaming 9) Describe the correct method for measuring each of the following ingredients: water, milk, white sugar, brown sugar, flour. Water: transparent graduated measuring cup with pouring lip placed on flat surface and measured at eye level, read at bottom of meniscus Milk: transparent graduated measuring cup with pouring lip placed on flat surface and measured at eye level, read at top of meniscus White Sugar: poured into fractional measuring cup & leveled with a spatula Brown Sugar: pressed firmly into fractional measuring cup & leveled Flour: should almost always be measured in weight; sifted and lightly spooned into fractional measuring cup & leveled with a spatula 10) List and describe the 4 methods of heat transfer?
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  • Summer '17
  • Tracy Grgich
  • Foodborne illness

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