(a)   is responsible for causing illness such as dysentery, typhoid and food poisoning.

(a)   are the conditions and measures necessary to ensure the safety of food from production to consumption

(a)   is a system which looks for and prevents potential problems before they happen.

(a)   may be used by food companies to make sure they do not break the law by putting consumers at risk when producing food.

(a)   is responsible for monitoring and directing all aspect of the kitchen operation from menu planning,

mise-en-place, actual production

(a)   is a swing chef, fills in on other chef’s days off

(a)   roasting meats and poultry, gravies/pan sauces with them

(a)   cuts and trims meats/poultry

(a)   prepare stocks, soups, mother sauces

(a)   is to thicken a liquid and concentrate its flavor by boiling.

(a)   to soak in a liquid just under the boiling point to extract the essence

(a)   to beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork or whisk to mix, blend, or incorporate air.

(a)   to blend dough together with hands or in a mixer to form a pliable mass.

(a)   to tie whole poultry with string or skewers so it will hold its shape during cooking.

(a)   to brown the surface of meat by quick cooking over high heat in order to seal in the meat’s juices.

(a)   is to soak in a flavored liquid; usually refers to meat, poultry, or fish

(a)   is an all-purpose knife used for chopping, slicing and mincing.

(a)   is use to measure the mass of an ingredient; can be operated manually or digitally

(a)   is loosely woven gauze-like cotton cloth used primarily in cheese making. It is used as straining cloth.

(a)   it is a large rectangular pan, often with a lid and a meat rack. It’s used to roast meat and fish

(a)   is used to pour without spillage liquid or small-grained ingredients into containers with small openings.

(a)   is coated with materials that prevent food from sticking to the surface while cooking or frying

(a)   is a cylindrical, deep, heavy-bottomed, straight-sided pot for preparing, cooking, and storing stocks, soups, and stews.

(a)   prepares sweets and pastries

What is the importance of HACCP in food safety? (5 points)