Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Culinary Ch. 1 FC
Flashcards
| Term | Definition |
|---|---|
| Occupational Back Support | A type of back brace with suspenders designed to support the lower back while lifting |
| Flammable | Materials that are quick to burn |
| Lockout/tagout | All necessary switches on malfunctioning electrical equipment are tagged and locked from use |
| Emergency | A potential life-threatening situation that usually occurs suddenly and unexpectedly |
| First Aid | Involves assisting an injured person until professional medical help can be provided |
| Shock | A serious medical condition in which not enough oxygen reaches tissues |
| Abrasion | A sharp or minor cut |
| Laceration | A cut or tear in the skin that can be quite deep; knife wound |
| Avulsion | Happens when a portion of the skin is partially or completely torn off |
| Puncture Wound | Happens when the skin is pierced with a pointed object |
| Heimlich Maneuver | A series of thrusts to the abdomen that can help dislodge something that is stuck in a person's airway |
| Cardiopulmonary Resuscitation (CPR) | Is an emergency care that is performed on people who are unresponsive; includes unconscious because of choking, cardiac arrest, stroke, or heart attack |
| General Safety Audit | A review and inspection of all safety procedures and equipment |
| Sanitary | To be clean |
| Contaminated | Food that is unfit to be eaten |
| Direct Contamination | Happens when raw foods or the plants or animals from which they come are exposed to harmful microorganisms |
| Cross-Contamination | The movement of harmful microorganisms from one place to another |
| Sanitation | Healthy or clean and whole |
| Hazard | A source of danger |
| Toxin | A harmful organism or substance |
| Pathogens | A disease-causing microorganism; majority of foodborne illnesses |
| Bacteria | Some forms of bacteria can make people very sick if consumed |
| Viruses | Organisms that cause many foodborne illnesses |
| Parasite | An organism that must live in or on a host to survive |
| Fungi | Naturally present in some food |
| Mold | A form of fungus that grows on food as it ages |
| Cleaning | Removing food from other soil from a surface |
| Sanitation | Means reducing the numbers of microorganisms on the surface |
| Salmonella | A bacteria foodborne illness caused by the salmonella bacteria; Most commonly associated with shell eggs and undercooked foods containing eggs. |
| Campylobacter | Caused by campylobacter bacteria; leading cause of bacterial foodborne illness. |
| Listeria | A type of bacteria foodborne illness caused by the listeria monocytogenes bacteria; often found in unpasteurized milk/milk products, raw vegetables, poultry meat and seafood. |
| Botulism | A foodborne illness caused by the spore forming anaerobic bacteria; it can survive in improperly canned foods. |
| Escherichia coli (E.coli) | A foodborne illness caused by the toxin-producing bacterias |
| Hepatitis A | Another viral foodborne illness |
Created by:
Ai-Zane'
Popular Culinary Arts sets