Culinary Arts 1- Final Exam Review Questions with Verified Solutions
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Module
Culinary Arts 1-
Institution
Culinary Arts 1-
Culinary Arts 1- Final Exam Review
Questions with Verified Solutions
Identify the six key conditions that pathogens need to thrive.
Nutrients, appropriate acidity, suitable temperature, adequate time, presence of oxygen, and
moisture
What is the proper method for drying your hands after wa...
1 Culinary Arts 1 - Final Exam Review Questions with Verified Solutions Identify the six key conditions that pathogens need to thrive. ✔✔Nutrients, appropriate acidity, suitable temperature, adequate time, presence of oxygen, and moisture What is th e proper method for drying your hands after washing them? ✔✔Using a disposable paper towel How can proper shelving and storage prevent contamination? ✔✔By using the correct storage containers and organizing food by placing raw items below cooked items At what temperature should poultry, raw meat, and seafood be stored to ensure safety? ✔✔At or below 41°F What is the danger zone temperature range where bacteria can grow rapidly? ✔✔Between 41°F and 135°F 2 Where should chemicals be kept to ensure they do not contaminate food? ✔✔Stored securely and away from any food items What defines a foodborne illness? ✔✔An illness resulting from consuming contaminated food If you cut your finger while pre paring vegetables, what should you do first? ✔✔Stop the bleeding by applying gentle pressure What should a food handler do if they have a wound on their hand and need to handle food? ✔✔Cover the wound with a bandage and wear a glove What is t he required reheating temperature for TCS (Time/Temperature Control for Safety) foods within two hours? ✔✔165°F List three ways to prevent cuts when using a knife.
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