KEY HUM-FNW Unit 2 Study Guide
HUM-FNW-7: Analyze food safety sanitation practices from production to consumption.
Fill-In & Define
1. Fill the words in the correct order that make up the acronym FAT TOM. Understand each of the aspect of FAT TOM.
FOOD
T EMPERATURE
ACIDITY
OXYGEN
TIME
MOISTURE
3. NEVER catch a falling knife
4. The handles of pots should be TURNED INWARD.
5. Hot items should be removed from the stove with POT HOLDERS.
6. CLOSED TOE shoes should be worn in the food labs.
7. Long Hair should be TIED BACK in the food labs.
9. You should always read the INSTRUCTION MANUAL before using any appliance.
11. ALWAYS use a STEP STOOL to obtain items out of your reach.
12. Glasses and mugs should always be stored UPSIDE DOWN.
16. A standard set of measuring cups includes: 1/4c, 1/3c, 1/2c & 1c
17. A standard set of measuring spoons includes: 1/4t, 1/3t, 1/2t & 1T
31. What do you use to put out a grease fire? Baking Soda
32. Explain 3 situations where you need to wash your hands. ANSWERS WILL VARY
33. What type of knife is the most dangerous? DULL KNIFE
34. Before cleaning an appliance you should first do this. UNPLUG THE APPLIANCE
35. What is considered to be the danger zone? 40 degrees to 140 degrees
36. Everyone should wash their hands for at no less than 20 seconds or sing the happy birthday or ABC’s.
37. Which cutting boards are considered to be the best because they are not porous? PLASTIC
38. Small Appliance – Home appliances that are portable or semi portable used on table tops & counter tops. Cost less
than $100.
39. Major Appliance –
Large machine that accomplishes some routine housekeeping task & cost more than $100.
40. Brown Goods is what the United Kingdom calls small appliances.
41. List the 6 rules for Ms. Foster’s Food Lab
 Wash hands before beginning food lab
 Long Hair should be tied back
 Closed toed shoes are to be worn at all times
 Clean and Sanitize kitchen and kitchen items before & after use.
 ALWAYS clean up after yourself
 NO HORSE PLAY
42. Food should not be left out for more than 2 hours after it has been cooked and served.
KEY HUM-FNW Unit 2 Study Guide
HUM-FNW-7: Analyze food safety sanitation practices from production to consumption.
43. List the temperatures for the following foods…
a. Beef, Lamb and Veal
1. Ground meats - 160
2. Roast, Chops & Steaks:
3. Medium Rare 145
4. Medium Well 160
5. Well Done 170
b. Poultry - 165
c. Pork:
All Cuts of Ground Meats:
1. Medium 160
2. Well done 170
3. Fresh Ham 160
4. Fully Cooked Ham 140
d. Eggs:
Eggs and Eggs Dishes 160
e. Leftovers (reheated) 165
44. What are the storage times (days) for the following leftovers?
Cooked beef, pork and poultry 3-4 days
Sushi eat day purchased
Casseroles 3-4 days
Pizza & Cooked Egg Dishes 3-4 days
Sliced Deli Meats 3-5 days
Cooked Vegetables 3-4 days
Hard-Boiled Eggs 7 days
Cakes/Cheesecakes 7 days
Name the Following Kitchen Items
42. Jelly Roll
KEY HUM-FNW Unit 2 Study Guide
HUM-FNW-7: Analyze food safety sanitation practices from production to consumption.
43. Cookie Sheet
44. Spring form pan
45. Wisk
46. Egg Separator
47. Garlic Press
48. Stock Pot
KEY HUM-FNW Unit 2 Study Guide
HUM-FNW-7: Analyze food safety sanitation practices from production to consumption.
49. Dutch Oven
50. Double Boiler
51. Pastry Blender
52. Pizza Pan
53. Cooling rack
* Know the parts of a knife as well as the different types of knives.
54. The shape you hold your hand in when using proper slicing techniques is called the Bear Claw.
55. What type of steel will not rust? Stainless Steel.
56. What are the two types of steel used for knives? Carbon Steel & Stainless Steel
57. All knives have teeth.
58. Explain the proper way to wash a knife. Blade down, and by themselves in a sink that will not dull the knife.
59. Explain what HACCP stands for and what it is. Hazard Analysis Critical Control Point. HACCP is a management
system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards
from raw material production, procurement and handling, to manufacturing, distribution and consumption of the
finished product.
KEY HUM-FNW Unit 2 Study Guide
HUM-FNW-7: Analyze food safety sanitation practices from production to consumption.
60. Who created HACCP and for who? Pillsbury Corporation for NASA astronauts in space.
61. Explain the difference between acidity and alkalinity in foods.
Acidity: Foods with a pH below 7 are acidic
Alkalinity: Foods with a pH higher than 7 are alkaline
Neutral: a pH of 7
62. The lower the pH, higher the acidity.
63. The higher the pH the lower the acidity.
64. Explain the difference between aerobic and anaerobic.
Aerobic: Microorganisms that need air to grow.
Anaerobic: the absence of air (some microorganisms will grow without air).