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421問 • 2年前
  • Lady Rose Joy Domalanta
    • 通報

    問題一覧

  • 1

    first known kitchen is separated

    13th century

  • 2

    region from belgium

    flanders

  • 3

    first known kitchen separated from the living area was in

    flanders

  • 4

    hearth

    17th century or colonial kitchen

  • 5

    only heat and light source at home

    hearth or fireplace

  • 6

    often used for family bathing

    hearth or fireplace

  • 7

    kitchen was typically large

    18th century

  • 8

    18th century kitchen

    6 ft wide 4 ft deep

  • 9

    contained rotisseries

    fireplace

  • 10

    early kitchen was described to be dirty

    18th century

  • 11

    most common cause of death

    burn

  • 12

    fireplace developed into having

    chimneys

  • 13

    chimneys were created on

    18th century

  • 14

    also called as 19th century

    victorian era

  • 15

    but many households still preferred woods

    gas stoves

  • 16

    appearance and efficacy was not important factor

    19th century

  • 17

    20th century

    modern kitchen

  • 18

    industrialization from 19th

    20th century

  • 19

    evolved with social and technological changes

    20th century

  • 20

    focus on work simplification

    20th century

  • 21

    ingredients adhere to each other

    bind

  • 22

    ingredients are mixed so thoroughly that they become one

    blend

  • 23

    fat and sugar are beaten together

    cream

  • 24

    air is incorporated into such food as whipping cream and egg white

    whip

  • 25

    one ingredient is gently incorporated into another by hand with a large spoon

    fold

  • 26

    ingredients are mixed so thoroughly that they become one

    kneading

  • 27

    to mix the ingredients of a recipe such as salads

    tossing

  • 28

    mixing ingredients using spoon in circular motion

    stirring

  • 29

    is the second most frequent used additive

    salt

  • 30

    -flavor enhancer -control agent -preservative

    salt

  • 31

    just behind salt in popularity

    pepper

  • 32

    added most frequently to meat

    pepper

  • 33

    is the green, leafy part of the plant

    herbs

  • 34

    examples are basil, rosemary

    herbs

  • 35

    can come from the root, stem

    spices

  • 36

    are seasoned that flavor and tenderize foods

    marinades

  • 37

    protection of consumer health by reducing risk of individuals acquiring infection

    food safety

  • 38

    who handles packed or unpacked food

    food handlers

  • 39

    ways to maintain food safety

    -proper cleansing and sanitizing of all surfaces -maintenance of food handle's personal hygiene with proper sanitation -proper storing, chilling, heating of foods -use of effective pest control -understanding basic food biochemistry and food diseases

  • 40

    hazards in food safety

    biological chemical physical

  • 41

    biological

    bacteria molds viruses parasites

  • 42

    chemical

    plant toxins animal toxins agricultural chemicals industrial chemicals

  • 43

    physical

    glass bones metal plastic

  • 44

    cause or capable if disease

    pathogen

  • 45

    2 types of food borne illness or pathogen

    infection intoxication or poisoning

  • 46

    infection or irritation of your digestive track

    food infection

  • 47

    types of bacteria or food infection

    -listeria monocytogenes -salmonella species -yersinia enterocolitica

  • 48

    symptoms of listeria monocytogenes

    menengitis

  • 49

    symptoms of salmonella species

    diarrhea abdominal pain fever

  • 50

    symptoms of yersinia

    diarrhea vomiting

  • 51

    typical foods listeria

    raw milk cheese vegetables

  • 52

    salmonella foods

    raw undercooked eggs raw milk meat

  • 53

    foods yersinia

    raw undercooked pork, beef, and tofu

  • 54

    prevention if listeria

    pasteurization of milk cooking

  • 55

    prevention of salmonella

    cook food throughly pastueurize milk

  • 56

    prevention yersinia

    cook meats thoroughly

  • 57

    bacteria grow on the food and release toxins

    food intoxication

  • 58

    certain plants produce toxins

    food intoxication

  • 59

    prevention of hazards

    -sanitize -food storage -procure from safe sources -develop & follow HAACP -training and development -heat or cool properly -control time & temperature -prevent cross contamination -practice proper hygiene -cooking

  • 60

    ensures that meet written specifications

    procure from safe sources

  • 61

    government agencies in procure from safe sources

    BFAD

  • 62

    BFAD

    bureau of food and drugs

  • 63

    responsible for the safety of food products

    BFAD

  • 64

    clean and sanitize

    -cleaning -drying -scheduling -facilities -pest control

  • 65

    dishwashing temperatures in cleaning should be

    between 140 F-160 F

  • 66

    the rinse temperature of cleanings should be

    180 F for 10 seconds

  • 67

    items should be heat or air dry

    drying

  • 68

    should be posted and followed to maintain a sanitary

    scheduling

  • 69

    a food service establishment should be designed and maintained

    facilities

  • 70

    even the cleanest facilities can be put at risk of transmitting foodborne illness

    pest control

  • 71

    4 cleaning agents

    -detergents -solvent cleaners -acid cleaner -abbrasive cleaners

  • 72

    used to routinely to clean surfaces and equipment

    detergents

  • 73

    solvent cleaners also called as

    degreser

  • 74

    used on surfaces where greased has burned on

    solvent cleaner

  • 75

    used for soils and mineral deposit

    acid cleaners

  • 76

    used to remove dirt that can be hardly be removed by detergents

    abbrasive cleaners

  • 77

    cook within 3 days

    refrigerator thawing

  • 78

    place frozen meat on the bottom shelf

    refrigerator thawing

  • 79

    change the cold water every

    30 mins

  • 80

    submerge package in cold tap water

    cold water thawing

  • 81

    use the defrost setting on the microwave

    microwave thawing

  • 82

    ensuring processes are in place to analyse and control

    HACCP

  • 83

    HACCP

    -hazards -analysis -critical -control -points

  • 84

    food contamination/spoilage

    hazard

  • 85

    finding out the sources

    analysis

  • 86

    the level of danger

    critical

  • 87

    the remedial actions

    control

  • 88

    stage for corrective action

    points

  • 89

    7 principles of HCCP

    -assess the hazards -identify the critical control points -establish critical limits -monitor critical control point -take corrective actions -establish record keeping procedure -establish verification procedure

  • 90

    conduct a hazard analysis to identify the hazard

    assess the hazards

  • 91

    which a loss of control may result in un acceptable health risk

    identify the critical control point

  • 92

    a specific value which hazard must be controlled

    critical limit

  • 93

    is mandatory to make sure that the process is under control

    monitor critical control point

  • 94

    when monitoring shows that a critical limit

    take corrective actions

  • 95

    all plans are required to keep documents

    establish record keeping procedure

  • 96

    can determine the validity of the HACCP plan

    verification

  • 97

    categories of food

    -dry foods -refregirated products -dairy products -fresh meat, poultry and seafood -frozen food

  • 98

    .

    -frozen foods -ready to eat -dairy products -raw meat -fruit and vegetables

  • 99

    space must be dry and cool

    dry foods

  • 100

    dry foods temperature

    10C-15C (50F-59F)

    • STS 5

    STS 5

    Lady Rose Joy Domalanta · 316問 · 2年前

    STS 5

    STS 5

    316問 • 2年前
    Lady Rose Joy Domalanta

    HPC 3

    HPC 3

    Lady Rose Joy Domalanta · 128問 · 2年前

    HPC 3

    HPC 3

    128問 • 2年前
    Lady Rose Joy Domalanta

    HPC 3

    HPC 3

    Lady Rose Joy Domalanta · 75問 · 2年前

    HPC 3

    HPC 3

    75問 • 2年前
    Lady Rose Joy Domalanta

    HPC 3

    HPC 3

    Lady Rose Joy Domalanta · 8問 · 2年前

    HPC 3

    HPC 3

    8問 • 2年前
    Lady Rose Joy Domalanta

    IT

    IT

    Lady Rose Joy Domalanta · 35問 · 2年前

    IT

    IT

    35問 • 2年前
    Lady Rose Joy Domalanta

    STS 2

    STS 2

    Lady Rose Joy Domalanta · 289問 · 2年前

    STS 2

    STS 2

    289問 • 2年前
    Lady Rose Joy Domalanta

    STS 4

    STS 4

    Lady Rose Joy Domalanta · 339問 · 2年前

    STS 4

    STS 4

    339問 • 2年前
    Lady Rose Joy Domalanta

    HPC3 1

    HPC3 1

    Lady Rose Joy Domalanta · 49問 · 2年前

    HPC3 1

    HPC3 1

    49問 • 2年前
    Lady Rose Joy Domalanta

    HPC 3

    HPC 3

    Lady Rose Joy Domalanta · 26問 · 2年前

    HPC 3

    HPC 3

    26問 • 2年前
    Lady Rose Joy Domalanta

    HPC 3

    HPC 3

    Lady Rose Joy Domalanta · 30問 · 2年前

    HPC 3

    HPC 3

    30問 • 2年前
    Lady Rose Joy Domalanta

    HPC 3

    HPC 3

    Lady Rose Joy Domalanta · 29問 · 2年前

    HPC 3

    HPC 3

    29問 • 2年前
    Lady Rose Joy Domalanta

    HPC 3

    HPC 3

    Lady Rose Joy Domalanta · 100問 · 2年前

    HPC 3

    HPC 3

    100問 • 2年前
    Lady Rose Joy Domalanta

    HPC 3

    HPC 3

    Lady Rose Joy Domalanta · 28問 · 2年前

    HPC 3

    HPC 3

    28問 • 2年前
    Lady Rose Joy Domalanta

    HPC3

    HPC3

    Lady Rose Joy Domalanta · 180問 · 2年前

    HPC3

    HPC3

    180問 • 2年前
    Lady Rose Joy Domalanta

    FUNDAMENTALS

    FUNDAMENTALS

    Lady Rose Joy Domalanta · 201問 · 2年前

    FUNDAMENTALS

    FUNDAMENTALS

    201問 • 2年前
    Lady Rose Joy Domalanta

    Supply chain

    Supply chain

    Lady Rose Joy Domalanta · 157問 · 2年前

    Supply chain

    Supply chain

    157問 • 2年前
    Lady Rose Joy Domalanta

    Supply chain

    Supply chain

    Lady Rose Joy Domalanta · 20問 · 2年前

    Supply chain

    Supply chain

    20問 • 2年前
    Lady Rose Joy Domalanta

    supply chain

    supply chain

    Lady Rose Joy Domalanta · 20問 · 2年前

    supply chain

    supply chain

    20問 • 2年前
    Lady Rose Joy Domalanta

    supply chain

    supply chain

    Lady Rose Joy Domalanta · 251問 · 2年前

    supply chain

    supply chain

    251問 • 2年前
    Lady Rose Joy Domalanta

    IT2

    IT2

    Lady Rose Joy Domalanta · 35問 · 2年前

    IT2

    IT2

    35問 • 2年前
    Lady Rose Joy Domalanta

    IT3

    IT3

    Lady Rose Joy Domalanta · 35問 · 2年前

    IT3

    IT3

    35問 • 2年前
    Lady Rose Joy Domalanta

    IT4

    IT4

    Lady Rose Joy Domalanta · 36問 · 2年前

    IT4

    IT4

    36問 • 2年前
    Lady Rose Joy Domalanta

    IT5

    IT5

    Lady Rose Joy Domalanta · 38問 · 2年前

    IT5

    IT5

    38問 • 2年前
    Lady Rose Joy Domalanta

    IT2

    IT2

    Lady Rose Joy Domalanta · 120問 · 2年前

    IT2

    IT2

    120問 • 2年前
    Lady Rose Joy Domalanta

    IT COPY

    IT COPY

    Lady Rose Joy Domalanta · 48問 · 2年前

    IT COPY

    IT COPY

    48問 • 2年前
    Lady Rose Joy Domalanta

    IT

    IT

    Lady Rose Joy Domalanta · 192問 · 2年前

    IT

    IT

    192問 • 2年前
    Lady Rose Joy Domalanta

    IT3

    IT3

    Lady Rose Joy Domalanta · 42問 · 2年前

    IT3

    IT3

    42問 • 2年前
    Lady Rose Joy Domalanta

    IT2

    IT2

    Lady Rose Joy Domalanta · 41問 · 2年前

    IT2

    IT2

    41問 • 2年前
    Lady Rose Joy Domalanta

    MACRO

    MACRO

    Lady Rose Joy Domalanta · 112問 · 2年前

    MACRO

    MACRO

    112問 • 2年前
    Lady Rose Joy Domalanta

    supply chain

    supply chain

    Lady Rose Joy Domalanta · 30問 · 2年前

    supply chain

    supply chain

    30問 • 2年前
    Lady Rose Joy Domalanta

    Supply chain

    Supply chain

    Lady Rose Joy Domalanta · 31問 · 2年前

    Supply chain

    Supply chain

    31問 • 2年前
    Lady Rose Joy Domalanta

    xh

    xh

    Lady Rose Joy Domalanta · 7問 · 2年前

    xh

    xh

    7問 • 2年前
    Lady Rose Joy Domalanta

    MACRO 2

    MACRO 2

    Lady Rose Joy Domalanta · 21問 · 2年前

    MACRO 2

    MACRO 2

    21問 • 2年前
    Lady Rose Joy Domalanta

    Supply chain

    Supply chain

    Lady Rose Joy Domalanta · 74問 · 2年前

    Supply chain

    Supply chain

    74問 • 2年前
    Lady Rose Joy Domalanta

    MACRO 3

    MACRO 3

    Lady Rose Joy Domalanta · 31問 · 2年前

    MACRO 3

    MACRO 3

    31問 • 2年前
    Lady Rose Joy Domalanta

    MACRO 1

    MACRO 1

    Lady Rose Joy Domalanta · 30問 · 2年前

    MACRO 1

    MACRO 1

    30問 • 2年前
    Lady Rose Joy Domalanta

    MACRO

    MACRO

    Lady Rose Joy Domalanta · 53問 · 2年前

    MACRO

    MACRO

    53問 • 2年前
    Lady Rose Joy Domalanta

    RIZAL

    RIZAL

    Lady Rose Joy Domalanta · 244問 · 2年前

    RIZAL

    RIZAL

    244問 • 2年前
    Lady Rose Joy Domalanta

    PE

    PE

    Lady Rose Joy Domalanta · 79問 · 2年前

    PE

    PE

    79問 • 2年前
    Lady Rose Joy Domalanta

    RIZAL

    RIZAL

    Lady Rose Joy Domalanta · 34問 · 2年前

    RIZAL

    RIZAL

    34問 • 2年前
    Lady Rose Joy Domalanta

    PE

    PE

    Lady Rose Joy Domalanta · 15問 · 2年前

    PE

    PE

    15問 • 2年前
    Lady Rose Joy Domalanta

    RIZAL

    RIZAL

    Lady Rose Joy Domalanta · 127問 · 2年前

    RIZAL

    RIZAL

    127問 • 2年前
    Lady Rose Joy Domalanta

    PE

    PE

    Lady Rose Joy Domalanta · 15問 · 2年前

    PE

    PE

    15問 • 2年前
    Lady Rose Joy Domalanta

    RIZAL

    RIZAL

    Lady Rose Joy Domalanta · 34問 · 2年前

    RIZAL

    RIZAL

    34問 • 2年前
    Lady Rose Joy Domalanta

    PE

    PE

    Lady Rose Joy Domalanta · 186問 · 2年前

    PE

    PE

    186問 • 2年前
    Lady Rose Joy Domalanta

    RIZAL

    RIZAL

    Lady Rose Joy Domalanta · 58問 · 2年前

    RIZAL

    RIZAL

    58問 • 2年前
    Lady Rose Joy Domalanta

    RIZAL

    RIZAL

    Lady Rose Joy Domalanta · 100問 · 2年前

    RIZAL

    RIZAL

    100問 • 2年前
    Lady Rose Joy Domalanta

    RIZAL

    RIZAL

    Lady Rose Joy Domalanta · 33問 · 2年前

    RIZAL

    RIZAL

    33問 • 2年前
    Lady Rose Joy Domalanta

    PE

    PE

    Lady Rose Joy Domalanta · 186問 · 2年前

    PE

    PE

    186問 • 2年前
    Lady Rose Joy Domalanta

    RIZAL

    RIZAL

    Lady Rose Joy Domalanta · 78問 · 2年前

    RIZAL

    RIZAL

    78問 • 2年前
    Lady Rose Joy Domalanta

    RIZAL

    RIZAL

    Lady Rose Joy Domalanta · 32問 · 2年前

    RIZAL

    RIZAL

    32問 • 2年前
    Lady Rose Joy Domalanta

    RIZAL

    RIZAL

    Lady Rose Joy Domalanta · 32問 · 2年前

    RIZAL

    RIZAL

    32問 • 2年前
    Lady Rose Joy Domalanta

    RIZAL

    RIZAL

    Lady Rose Joy Domalanta · 32問 · 2年前

    RIZAL

    RIZAL

    32問 • 2年前
    Lady Rose Joy Domalanta

    FL

    FL

    Lady Rose Joy Domalanta · 200問 · 2年前

    FL

    FL

    200問 • 2年前
    Lady Rose Joy Domalanta

    問題一覧

  • 1

    first known kitchen is separated

    13th century

  • 2

    region from belgium

    flanders

  • 3

    first known kitchen separated from the living area was in

    flanders

  • 4

    hearth

    17th century or colonial kitchen

  • 5

    only heat and light source at home

    hearth or fireplace

  • 6

    often used for family bathing

    hearth or fireplace

  • 7

    kitchen was typically large

    18th century

  • 8

    18th century kitchen

    6 ft wide 4 ft deep

  • 9

    contained rotisseries

    fireplace

  • 10

    early kitchen was described to be dirty

    18th century

  • 11

    most common cause of death

    burn

  • 12

    fireplace developed into having

    chimneys

  • 13

    chimneys were created on

    18th century

  • 14

    also called as 19th century

    victorian era

  • 15

    but many households still preferred woods

    gas stoves

  • 16

    appearance and efficacy was not important factor

    19th century

  • 17

    20th century

    modern kitchen

  • 18

    industrialization from 19th

    20th century

  • 19

    evolved with social and technological changes

    20th century

  • 20

    focus on work simplification

    20th century

  • 21

    ingredients adhere to each other

    bind

  • 22

    ingredients are mixed so thoroughly that they become one

    blend

  • 23

    fat and sugar are beaten together

    cream

  • 24

    air is incorporated into such food as whipping cream and egg white

    whip

  • 25

    one ingredient is gently incorporated into another by hand with a large spoon

    fold

  • 26

    ingredients are mixed so thoroughly that they become one

    kneading

  • 27

    to mix the ingredients of a recipe such as salads

    tossing

  • 28

    mixing ingredients using spoon in circular motion

    stirring

  • 29

    is the second most frequent used additive

    salt

  • 30

    -flavor enhancer -control agent -preservative

    salt

  • 31

    just behind salt in popularity

    pepper

  • 32

    added most frequently to meat

    pepper

  • 33

    is the green, leafy part of the plant

    herbs

  • 34

    examples are basil, rosemary

    herbs

  • 35

    can come from the root, stem

    spices

  • 36

    are seasoned that flavor and tenderize foods

    marinades

  • 37

    protection of consumer health by reducing risk of individuals acquiring infection

    food safety

  • 38

    who handles packed or unpacked food

    food handlers

  • 39

    ways to maintain food safety

    -proper cleansing and sanitizing of all surfaces -maintenance of food handle's personal hygiene with proper sanitation -proper storing, chilling, heating of foods -use of effective pest control -understanding basic food biochemistry and food diseases

  • 40

    hazards in food safety

    biological chemical physical

  • 41

    biological

    bacteria molds viruses parasites

  • 42

    chemical

    plant toxins animal toxins agricultural chemicals industrial chemicals

  • 43

    physical

    glass bones metal plastic

  • 44

    cause or capable if disease

    pathogen

  • 45

    2 types of food borne illness or pathogen

    infection intoxication or poisoning

  • 46

    infection or irritation of your digestive track

    food infection

  • 47

    types of bacteria or food infection

    -listeria monocytogenes -salmonella species -yersinia enterocolitica

  • 48

    symptoms of listeria monocytogenes

    menengitis

  • 49

    symptoms of salmonella species

    diarrhea abdominal pain fever

  • 50

    symptoms of yersinia

    diarrhea vomiting

  • 51

    typical foods listeria

    raw milk cheese vegetables

  • 52

    salmonella foods

    raw undercooked eggs raw milk meat

  • 53

    foods yersinia

    raw undercooked pork, beef, and tofu

  • 54

    prevention if listeria

    pasteurization of milk cooking

  • 55

    prevention of salmonella

    cook food throughly pastueurize milk

  • 56

    prevention yersinia

    cook meats thoroughly

  • 57

    bacteria grow on the food and release toxins

    food intoxication

  • 58

    certain plants produce toxins

    food intoxication

  • 59

    prevention of hazards

    -sanitize -food storage -procure from safe sources -develop & follow HAACP -training and development -heat or cool properly -control time & temperature -prevent cross contamination -practice proper hygiene -cooking

  • 60

    ensures that meet written specifications

    procure from safe sources

  • 61

    government agencies in procure from safe sources

    BFAD

  • 62

    BFAD

    bureau of food and drugs

  • 63

    responsible for the safety of food products

    BFAD

  • 64

    clean and sanitize

    -cleaning -drying -scheduling -facilities -pest control

  • 65

    dishwashing temperatures in cleaning should be

    between 140 F-160 F

  • 66

    the rinse temperature of cleanings should be

    180 F for 10 seconds

  • 67

    items should be heat or air dry

    drying

  • 68

    should be posted and followed to maintain a sanitary

    scheduling

  • 69

    a food service establishment should be designed and maintained

    facilities

  • 70

    even the cleanest facilities can be put at risk of transmitting foodborne illness

    pest control

  • 71

    4 cleaning agents

    -detergents -solvent cleaners -acid cleaner -abbrasive cleaners

  • 72

    used to routinely to clean surfaces and equipment

    detergents

  • 73

    solvent cleaners also called as

    degreser

  • 74

    used on surfaces where greased has burned on

    solvent cleaner

  • 75

    used for soils and mineral deposit

    acid cleaners

  • 76

    used to remove dirt that can be hardly be removed by detergents

    abbrasive cleaners

  • 77

    cook within 3 days

    refrigerator thawing

  • 78

    place frozen meat on the bottom shelf

    refrigerator thawing

  • 79

    change the cold water every

    30 mins

  • 80

    submerge package in cold tap water

    cold water thawing

  • 81

    use the defrost setting on the microwave

    microwave thawing

  • 82

    ensuring processes are in place to analyse and control

    HACCP

  • 83

    HACCP

    -hazards -analysis -critical -control -points

  • 84

    food contamination/spoilage

    hazard

  • 85

    finding out the sources

    analysis

  • 86

    the level of danger

    critical

  • 87

    the remedial actions

    control

  • 88

    stage for corrective action

    points

  • 89

    7 principles of HCCP

    -assess the hazards -identify the critical control points -establish critical limits -monitor critical control point -take corrective actions -establish record keeping procedure -establish verification procedure

  • 90

    conduct a hazard analysis to identify the hazard

    assess the hazards

  • 91

    which a loss of control may result in un acceptable health risk

    identify the critical control point

  • 92

    a specific value which hazard must be controlled

    critical limit

  • 93

    is mandatory to make sure that the process is under control

    monitor critical control point

  • 94

    when monitoring shows that a critical limit

    take corrective actions

  • 95

    all plans are required to keep documents

    establish record keeping procedure

  • 96

    can determine the validity of the HACCP plan

    verification

  • 97

    categories of food

    -dry foods -refregirated products -dairy products -fresh meat, poultry and seafood -frozen food

  • 98

    .

    -frozen foods -ready to eat -dairy products -raw meat -fruit and vegetables

  • 99

    space must be dry and cool

    dry foods

  • 100

    dry foods temperature

    10C-15C (50F-59F)