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Culinary Final Exam: Study Guide with complete solutions
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Culinary Final Exam: Study Guide with complete solutions
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Culinary Final Exam: Study Guide withcomplete solutions
1. The most important aspect of pest control can be traced to:
A. Using the correct chemical
B. Depriving pests of food, water, and shelter
C. A good pest control company
D. The geographical location of the restaurant - correct answer ✔✔B. Depriving pests of food, water, and
shelter
2. The correct order of cleaning when using a three compartment sink:
A. Wash, rinse, sanitize
B. Sanitize, rinse, wash
C. Wash, sanitize, rinse
D. None of the above - correct answer ✔✔A. Wash, rinse, sanitize
3. If food falls on the floor, what is the proper action to take?
A. If under three seconds on floor, use it
B. Cook the food in the microwave
C. Cook the outside to avoid contamination
D. Throw it out - correct answer ✔✔D. Throw it out
4. The second step of properly washing a food contact surface is:
A. Wash
B. Rinse
C. Sanitize
D. Dry - correct answer ✔✔B. Rinse
,5. A sanitizer test strip should be dipped in the sanitation solution for a minimum of how many seconds?
A. 25 seconds
B. 60 seconds
C. 10 seconds
D. 1 second - correct answer ✔✔C. 10 seconds
6. Wiping cloths stored in a sanitary bucket with the proper amount of sanitation solution are for:
A. Wiping spills
B. Washing cutting boards
C. Washing hands
D. All of the above - correct answer ✔✔A. Wiping spills
7. A restaurant should react to a backup of raw sewage by taking the following action(s):
A. Closing the restaurant
B. Correcting the cause of the backup
C. Cleaning the area of the backup
D. All of the above - correct answer ✔✔D. All of the above
8. You have just finished cutting raw chicken on your cutting board and your next task is to cut onions for
a raw salad. What step should be taken before cutting the raw onion?
A. Turn the board over to avoid cross contamination
B. Rinse the board in running water
C. Wipe the board of any remaining raw chicken
D. Wash, rinse, and sanitize the cutting board - correct answer ✔✔D. Wash, rinse, and sanitize the
cutting board
9. The most frequent cause of fires in a restaurant can be traced to:
A. Insurance fraud
B. Cigarette smoking
, C. Greasy hood and vent systems
D. Faulty wiring - correct answer ✔✔C. Greasy hood and vent systems
10. All of the following will affect the sanitation ability of a diluted sanitizer except:
A. Amount of time that passes since the solution was made
B. Amount of times you use the sanitation solution
C. Dipping test strips into the sanitation solution
D. Adding more sanitizer to the solution - correct answer ✔✔C. Dipping test strips into the sanitation
solution
11. If you are running dangerously low on cleaning detergent for the dishwasher and cannot make it
through the entire day you should:
A. Dilute the detergent by 50%
B. Go to the store and buy some detergent
C. Rinse the dishes with an extra rinse cycle
D. Close the restaurant - correct answer ✔✔B. Go to the store and buy some detergent
12. The correct amount of bleach to add to one quart of water for a properly prepared sanitation bucket
is:
A. 1 quart
B. ½ quart
C. 1 cup
D. 1 teaspoon - correct answer ✔✔D. 1 teaspoon
13. The following cleaning utility should be kept at all stations to ensure that all spills and food particles
are removed during the course of a service:
A. Paper towels
B. Cloth towels
C. Squeegee
D. All of the above - correct answer ✔✔A. Paper towels
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