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NC CULINARY ARTS & NUTRITION 1 FINAL EXAM QUESTIONS AND ANSWERS
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NC CULINARY ARTS & NUTRITION 1 FINAL EXAM QUESTIONS AND ANSWERS
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NC CULINARY ARTS & NUTRITION 1FINAL EXAM QUESTIONS AND
ANSWERS
Cross-contamination - answer-the movement of harmful microorganisms from one place
to another; most cases are caused by food handlers
Direct-contamination - answer-when raw foods, or the plants or animals from which they
come, are exposed to harmful microorganisms
E. Coli - answer-foodborne illness associated with raw ground beef and undercooked
meat
Salmonella - answer-foodborne illness associated with poultry, eggs, and dairy
Sanitation - answer-healthy or clean and whole
Hazard - answer-a source of danger; biological, physical or chemical
Temperature danger zone - answer-40f-140f
First aid - answer-involves assisting an injured person until professional medical help
can be provided
Heimlich maneuver - answer-series of thrusts to the abdomen that can help dislodge
something that is stuck in a person's airway
Cardiopulmonary resuscitation (cpr) - answer-emergency care that is performed on
people who are unresponsive
Standard dry measuring cups - answer-1/4c, 1/3c, 1/2c & 1c
Standard measuring spoons - answer-1t, 1t, 1/2t & 1/4t
Rubber spatula - answer-this is used to scrape food from the inside of bowls and pans,
or fold in whipped cream or egg whites
Straight edge spatula - answer-this has a long flexible edge that is used to scrape bowls
and spread icing on cakes
Whisk - answer-this beats air into eggs or mixes ingredients
Tongs - answer-this is used for picking up and holding food items
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