Food Safety and Contamination Quiz

Study Notes

Foodborne illnesses are transmitted via contaminated food.
Food poisoning is a significant cause of food contamination.
HACCP (Hazard Analysis Critical Control Points) involves 7 steps: hazard analysis, determining critical control points, etc.
Contamination can be physical, biological, or chemical.
Allergenic foods cause adverse reactions.
Danger zone temperatures (5-60°C) are unsafe for food storage.

Types of contamination include physical, biological, and chemical contamination.
Foodborne illnesses are transmitted by contaminated food.
Bacteria, viruses, and microorganisms cause cross-contamination.

Covering food to maintain its quality is essential.
Food safety procedures such as mise en place are important for quality food handling.
Critical control points are necessary in HACCP for ensuring safe food preparation.
Safe food handling involves appropriate temperatures, like 5°C - 60°C.
Proper temperatures help in eliminating pathogens.

Flour types include all-purpose, bread, cake, and self-rising flour, whole wheat.
Flour composition includes starch, protein, moisture, and other components.
Common sweeteners include granulated sugar, brown sugar, caster sugar.
Fats include butter, lard, canola oil, palm oil, margarine, and shortening.
Leaveners include baking powder, baking soda, and yeast.
Eggs and dairy products include evaporated milk, condensed milk, full-fat milk, including butter milk, creme, cheeses, and other dairy products.

Baking tools include oven thermometers, timers, weighing scales, measuring cups, spatulas, cooling racks, muffin trays, baking sheets, rolling pins, wire whisk, and mixing utensils.
Basic knife components like blade, butt, etc. are essential in baking processes. Knife passing techniques are useful in baking.
Techniques including creaming, kneading, measuring, mixing, sifting, folding, whisking, and more are used to prepare various food items.