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Culinary Arts 1- Final Exam Review CMHS Questions and Answers
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  • Course
  • Culinary Arts
  • Institution
  • Culinary Arts

The six conditions pathogens need to grow - Answer-Food, Acidity, Temperature, Time, Oxygen, Moisture What should be used to dry your hands after washing them? - Answer-Single-use paper towel Using bottom to top shelving order and storing foods in proper food containers is a way to prevent - ...

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  • October 12, 2024
  • 3
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

Subjects

  • culinary arts 1 final exam review cmhs questions
  • the six conditions pathogens need to grow answer

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  • Culinary Arts
  • Culinary Arts

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Culinary Arts 1- Final Exam Review
CMHS Questions and Answers
The six conditions pathogens need to grow - Answer-Food, Acidity, Temperature, Time,
Oxygen, Moisture

What should be used to dry your hands after washing them? - Answer-Single-use paper
towel

Using bottom to top shelving order and storing foods in proper food containers is a way
to prevent - Answer-Cross-contamination

At what internal temperature should raw meat, poultry, and seafood be stored? -
Answer-41°F and below

What is the temperature range of the temperature danger zone? - Answer-41°F- 135°F

Where should chemicals be stored? - Answer-In a secure area, away from all food

What is a foodborne illness? - Answer-A disease transmitted to people through food

If you were chopping vegetables and cut your finger what is the first step to take? -
Answer-Apply gentle pressure

To work with food, a food handler with a hand wound must - Answer-Bandage wound
and wear a glove

TCS foods must be reheated to what temperature for 15 seconds within two hours? -
Answer-165°F

What are three ways to prevent knife cuts? - Answer-Cut away from body, never catch
falling knife, never submerge a knife in soapy water

What are three ways to prevent cross-contamination? - Answer-Change gloves between
tasks, wash and sanitize work station and utensils, and use separate sinks for different
tasks

Executive chef - Answer-Coordinates kitchen activity and directs the kitchen staff's
training

Sous chef - Answer-Participates in supervising and coordinating the preparation of
menu items

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