Food Preparation - FCS

It is a prevention-based system of identifying and controlling hazards to maintain the safest food possible by purchasing through service

• HAACP

• HACCP

• HACPP

• HHACP

What does HACCP stand for?

• Hygiene and Cleaning Procedures

• Healthy and Controlled Cooking Practices

• Hazard Analysis and Critical Control Points

• Hazard Assessment and Control for Critical Points

Letting microorganisms from one food get into another.

• Cross-contamination

• Danger zone

• Food safety

• Foodborne illness

Following practices that help prevent food-borne illness and keep food safe to eat.

• Cross-contamination

• Danger zone

• Food safety

• Foodborne illness

Sickness caused by eating contaminated food, sometimes called food poisoning.

• Cross-contamination

• Danger zone

• Food safety

• Foodborne illness

The process of selecting, cleaning, cooking, and arranging ingredients to create dishes for consumption

• Perishable foods

• Sanitation

• Service

• Preparation

Foods that can become unsafe or spoil quickly if not refrigerated or frozen.

• Perishable foods

• Sanitation

• Service

• Preparation

The range of temperatures at which most bacteria multiply rapidly—between ___ and ___ Fahrenheit

• 20° and 120°

• 30° and 130°

• 40° and 140°

• 50° and 150°

What shape of kitchen is this?

• Single-wall Kitchen

• L - shaped kitchen

• Galley Kitchen

• Island Option

What shape of kitchen is this?

• Island Option

• U - shaped Kitchen

• Galley Kitchen

• Pullman Kitchen