DO NOW 10/9 10/10

What is a food-borne illness?

• A disease caused by eating contaminated foods

• A disease caused by lack of exercise

• A disease caused by excessive sugar intake

• A disease caused by dehydration

What are pathogens?

• Disease-causing organisms

• Beneficial bacteria

• Nutrients in food

• Vitamins and minerals

What is the temperature danger zone for food safety?

• 41°F to 135°F

• 32°F to 100°F

• 50°F to 150°F

• 60°F to 120°F

What does the 'A' in FAT TOM stand for?

• Acidity

• Air

• Alkalinity

• Aroma

What does the 'O' in FAT TOM stand for?

• Oxygen

• Oil

• Oats

• Odor

What is the purpose of sanitizing in the kitchen?

• To make surfaces shiny

• To remove soil or food particles

• To reduce the number of pathogens to a safe level

• To make the kitchen smell nice

What does FIFO stand for?

• First In, First Out

• Fast In, Fast Out

• Fresh In, Fresh Out

• Food In, Food Out

Where should perishable goods be transferred immediately?

• Pantry

• Refrigerator

• Freezer

• Countertop

What should be done with frozen goods immediately?

• Thaw them

• Transfer to the freezer

• Leave at room temperature

• Store with dry goods

What should be kept nearby when preparing food?

• A container of sanitizing solution

• A cookbook

• A thermometer

• A timer