Identify at least five ways to avoid cross-contamination in the kitchen
What will be an ideal response?
Do not allow raw meats and produce to come into contact with each other, and store them separately in the refrigerator. Dry your hands or dry clean dishes with a clean cloth towel or a clean paper towel. Sanitize sponges and cutting boards with a chlorine bleach solution; wash sponges and dishcloths in hot water (or microwave them for 2 or 3 minutes) at least weekly. Use separate cutting boards for meat and for nonmeat foods, and discard boards when they have too many cuts and scratches that can harbor pathogens. Marinate raw meat in sealed containers and don't reuse the marinade as a serving sauce unless it has been boiled for several minutes. Wash utensils, countertops, and cutting boards with hot soapy water after they have been used to prepare raw meat, fish, or poultry.
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The modern food chain has many chances for food contamination. The majority of food poisoning occurs from mistakes in _____
1.farms and fields 2.food processing plants 3.truck and rail transport 4.retail establishments 5.the consumer’s home
Andrew Jamison is a 47-year-old construction worker with a long history of alcohol abuse. Recently he has been experiencing fatigue, weakness, loss of appetite, and weight loss. A visit to his physician and laboratory testing confirmed a diagnosis of cirrhosis. He is 5'10" tall and currently weighs 145 pounds (66 kilograms).Mr. Jamison begins experiencing hyperglycemia as his disease progresses
The appropriate diet for him is _____. a. low protein b. carbohydrate controlled c. low sodium d. fat controlled e. high fiber, high carbohydrate
In general, what amount of fat per day is recommended to athletes in training who are not trying to lose weight?
a. 0.5 g/kg b. 1.0 to 3.0 g/kg c. 3.0 to 5.0 g/kg d. 5.0 to 7.0 g/kg
The MyPlate icon is a visual representation of the concept of __________.
Fill in the blank(s) with the appropriate word(s).