2011.07.06 | Edit |
今天是日子比較短的講座課,只要早上8點半就能下課了!這時候慕不禁覺得選早上6點的課是正確選擇,因為早上6點上課的時候就算是夏天也還有幾分涼意,而即使到了8、9點下課的時候也都還沒熱到讓人飆汗。學校規定學生們上課時一定要穿廚師制服,制服是8分袖,又不透氣,想像慕如果是在晚上六點上課,或熱得想要跳到浴缸裡吧。



今天上課用的是這本Servesafe課本,
照理說讀完這本課本之後慕就要去考衛生執照了~。
老師將會花一個半月的時間來好好教慕這群學生們,
每學完三章就會有個小測驗。

Servesafe裡面基本常識佔了約70%,
不過裡面還是有一些數字、病毒名子等東西要背,
不過比起以前上英文課讀那種看不懂的文章,
這也只算是小case了。
Chapter 1 Providing Safe Food

Definition of Foodborne Illness
When 2 or more people got sick by having the same food.

Costs of Foodborne Illness Outbreak
  • Loss of customer
  • Damage reputation
  • Lawsuits
  • Increased insurance premium
High-Risk Populations
  • Infants
  • Pregnant Women
  • Elderly
  • Ill people
How Food Become Unsafe
  • Purchase from unsafe source
  • Improper handling temperture
  • Poor personal hygiene
  • Failing to cook food adequantly
  • Using contaminated equipment
CDC - Center for Dieases Control


Potential Hazards to Food Safety
  • Biological - germs
  • Chemical - soap, cleaners
  • Physical - glass pieces

Chapter 2 The Microworld

Definition Pathogen
Harmful microorganisms.

Typs of Pathogens
  • Viruses
  • Bacteria
  • Parasites
  • Fungi
What Pathogens Need to Grow (except viruses): FAT TOM
  • Food - Protein & carbohydrates
  • Acidity - Little or no acid, PH 7.5-4.6
  • Temperature - 41F~135F (5C~57C)
  • Time - 4 hours
  • Oxygen - some needs oxygen, some doesn't need oxygen
  • Moisture - need moisture
TCS food - temperature control for safety foods, such as: milk, eggs, fish, baked potato, meat, soy protein, sliced melon, etc.


晚上在家練習切的細絲Julienne,每根粗細都不同orz。