NC Culinary Arts & Nutrition 1 Final Exam with Complete Solutions

NC Culinary Arts & Nutrition 1 Final Exam with Complete Solutions cross-contamination the movement of harmful microorganisms from one place to another; most cases are caused by food handlers direct-contamination when raw foods, or the plants or animals from which they come, are exposed to harmful microorganisms E. Coli foodborne illness associated with raw ground beef and undercooked meat Salmonella foodborne illness associated with poultry, eggs, and dairy sanitation healthy or clean and whole hazard a source of danger; biological, physical or chemical temperature danger zone 40F-140F first aid involves assisting an injured person until professional medical help can be provided Heimlich maneuver series of thrusts to the abdomen that can help dislodge something that is stuck in a person's airway Cardiopulmonary resuscitation (CPR) emergency care that is performed on people who are unresponsive standard dry measuring cups 1/4C, 1/3C, 1/2C & 1C standard measuring spoons 1T, 1t, 1/2t & 1/4t rubber spatula this is used to scrape food from the inside of bowls and pans, or fold in whipped cream or egg whites straight edge spatula this has a long flexible edge that is used to scrape bowls and spread icing on cakes whisk this beats air into eggs or mixes ingredients tongs this is used for picking up and holding food items Julienne a portion of food cut into short, thin strips. Dice a portion of food cut into a small cube Mince a portion of food cut finely (garlic) factors that influenza food choices availability,