Nutrition and Health Final Exam Review 100%

Document Content and Description Below

Unit 1: Food Preparation Skills Food Borne Illnesses 1. Bacterial Infection o Food poisoning can occur when the food eaten is contaminated with living pathogenic bacteria  Must eat the bacteri... a to become ill  Food can have a large or a small amount of the bacteria to cause the illness  The amount and type of bacteria will determine the time for symptoms to appear o Bacteria will multiply in the digestive tract and most often cause diarrhea, stomach cramps and fever  Will pass through your stomach and down to your lower intestine  Bacteria will embed themselves in the wall of the intestine and begin to multiply  When enough bacteria can cause diarrhea Examples: 1. Salmonella o Source is the intestinal tract and feces of humans and animals in beef and poultry o Foods are roast beefs, meat pies, sausage, ham, poultry, poultry products, milk and eggs o Symptoms can occur 6-72 hours after eating, usually 12-36 hours and will experience diarrhea, stomach cramps and vomiting 2. E.Coli 0157:H7 o Most harmful strain of E. coli bacteria o Affect major complications such as kidney failure and even death o Source is the intestinal tract and feces of human and animals in particular cattle o Foods are raw meats such as ground beef, poultry, pork, unpasteurized milk, contaminated water o Symptoms can occur 3-10 days after, usually 3-4 days and will have bloody or watery diarrhea o Prevention is by cooking food thoroughly 2. Bacterial Intoxication o Food poisoning intoxication can occur when the food eaten is contaminated with toxins or toxin producing bacteria  Bacteria multiply in the food and the multiplication is toxin  Toxin producing bacteria can multiply in the food or in the body – not all toxins killed by cooking o Vomiting is the most common symptom of intoxications  Body realizes it is toxin and vomits it out Examples: 1. Staphylococcus aureus o Found in the nose, throat, hair, skin and feces of human and animals o Food is ham, beef, pork, poultry, potato salad, custard, cream sauces and puddings o Symptoms can occur 30 minutes to 8 hours after eating, usually 2-4 hours and causes vomiting, stomach cramps, and diarrhea 2. Bacillus Ceres o Source is found anywhere in the environment, especially soil o Soups, custards, meat and poultry causes diarrhea with 3-5 hours o Symptoms are usually mild with nausea and cramps 3. Parasites o An organism that causes illness by living and feeding off a host organism  A parasite needs a host that it can feed off  Some are very painful and can go directly into your muscle and form a spiral  Examples: Trichinella, Giardia Iamblia, and Entamoba Histolytic 4. Viruses o Micro-organism that multiply inside living cells and cause illness  A virus behaves like a parasite as it needs a host to survive and feed off  It will go directly into another cell and use it reproductive system as its own  Antibodies do not work against viruses but some vaccines will help prevent viruses  Examples: Hepatitis A, Norwalk Virus, Rotavirus, Influenza Food Handling 1. Temperature Control o Most food poisonings are caused by temperature abuse during the storage of hazardous foods o The danger zone is the temperature range between 4 C and 60 C o Keep hot food hot (60 C or above) o Keep cold food cold (4 C or below) 2. Cook Food Thoroughly o Make sure all hazardous food is cooked to an internal temperature of at least 74 C o Cook hamburger or any ground meat all the way through making sure the juices run clear and the meat is brown or grey o Make sure poultry is fully cooked 3. Defrost Food Safely o Keep frozen food below -18 C o Food can safely defrost in the refrigerator, under running cold water or in the microwave 4. No Cross-Contamination o Happens in three ways: 1. Raw food or its juices comes in contact with cooked food 2. Contaminated hands touching hands 3. Using the same equipment to handle raw and cooked food o Making sure cutting boards, knives and equipment are cleaned and sanitized after they come in contact with hazardous food o Store cooked or ready to eat food above raw food in the fridge Food Packaging Techniques o Packaging is an essential medium for preserving food quality, minimising food wastage and reducing preservatives used in food o Packaging is a system for preserving the safety and quality of food products throughout the whole distribution chain to consumer by:  Maximising shelf life  Carrying important information on the label relating to preparation, safety and nutrition  Identifying the date and the locations of manufacture for inventory control and identification of potential hazards Kitchen/Cooking Basics Bake: cooking in an oven or oven type – appliance Beat: stirring thoroughly vigorously with a wire whisk, spoon, hand beater or electric mixer to incorporate air into food Blanch: pre cooking usually veggies at boiling point for a few minutes and then drenching the cooked veggies in ice cold water to stop cooking process Blend: mixing two or more ingredients together thoroughly, blending may be done by hand or with spoon, or low speeds of a blender/ electric mixer Brush: coat with a liquid or mixtures such as egg whites, oil, pan dripping etc. Cream: mixing 1 or more foods with a spoon or an electric mixer until soft, smooth or creamy Cut In: mixing solid fat throughout dry ingredients using 2 knives or a pastry blender until flour coated fat particles is the desired size Dice: cutting food into very small cubes Fight BAC Clean Separate Cook Chill Pathogenic Bacteria o Odourless and tasteless bacteria that cause diseases o The micro organisms are dangerous because it is difficult to know if they are present in food Pathogen o Harmful micro-organism that can cause disease in humans Kitchen Safety & Knife Skills General Safety Tips: o Secure [Show More]

Last updated: 1 year ago

Preview 1 out of 26 pages