CULINARY ARTS 1 FINAL QUESTIONS WITH CORRECT ANSWERS

CULINARY ARTS 1 FINAL What is the temperature range for the danger zone? - Answer- 41-135 degrees F How often must the sanitizer liquid be changed? - Answer- every two hours First in, first out "fifo" is a method of - Answer- stock rotation "No one gets sick on my watch" refers to - Answer- good sanitation Hand washing is one of the first steps to food safety because - Answer- germs and bacteria are on your hands Personal hygiene is important in a food service operation because of - Answer- food safety, your coworkers, the customers If a person complains of feeling feverish and nauseous the manager should - Answer- send them home Acidity in food does what? - Answer- adds flavor, balances fat, slows the growth of bacteria How can you keep pests (bugs and rodents) out of a kitchen? - Answer- keep it clean, call an exterminator, keep everything off the floor Why is proper cooling important? - Answer- it slows the growth of bacteria Why is it important to keep everything off the floor? - Answer- So no one trips (safety) What is the correct cooking temperature for chicken? - Answer- 165 degrees F What is the correct cooking temperature for fish? - Answer- 145 degrees F What temperature is correct for cooking hamburgers? - Answer- 155 degrees F What goes on the bottom shelf of the refrigerator? - Answer- raw meat and eggs Standard Mirepoix is composed of: - Answer- 50% onion, 25% celery, 25% carrots The two major ingredients for sauce Veloute are: - Answer- blonde roux and white stock The two major ingredients in Sauce Béchamel are: - Answer- white roux and milk The transferring of hazardous substances, mainly microorganisms, to a food form another food or another surface, such as equipment, worktables, or hands is called: - Answer- cross contamination