Culinary arts | Questions & Answers (100 %Score) Latest Updated 2024/2025
Comprehensive Questions A+ Graded Answers | With Expert Solutions
The three types of hazards that can contaminate foods are biological, physical, and
chemical. True or False? - True
Foods that have a moisture measurement of 1.0 Aw or lower are safe. True or False -
False
Cross-contamination occurs when a food that is safe comes in contact with biological,
physical, or chemical contaminants while it is being prepared, cooked, or served. True
or False - True
Two pronged electrical outlets are grounded outlets. True or False - False
Water-based extinguishers can be used only with class A fires(paper, cloth, wood,
plastic) . True or False. - True
Foam extinguishers can be used for fires caused by deep fat fryers (class k fires) True
or False? - False
Portable fire extinguishers need to be recharged on a regular basis by an approved fire
extinguisher service company . True or False - True
A general safety audit reviews only the equipment in a restaurant. True or false - False
Workers Comp. is a federal program to help workers who have lost their jobs . True or
False - False
You should always use clear glass containers when storing food so you can easily see
what they contain. True or False - False
A hanging scale is used for small items weighing less than 16 ounces. True or False -
False
a broiler is excellent for cooking stocks, soups, and sauces. True or False - False
Stainless Steel deep fat fryers should be cleaned with steel wool. True or False - False
A sneeze guard should be worn by service staff at all times , to protect food from
contamination true or false - False
The unit that holds a large number of plates ready to serve is called a steam table, True
or false - False
, Trays are often used to transport dishes from the kitchen to the dinning area. True or
False - True
A cleaver can be used for many of the same applications as the chefs knife. True or
False - True
The smallest dice cut is called a brunoise - True
A fermiere cut starts with a batonnet. True or False - True
A bain marie is a wide, shallow skillet with very short , slopping sides. True or false -
False
A thermistor thermometer is not designed to stay in the food while cooking. True or false
- True
The hand tool that is used to add air to mixtures is the whisk. True or False - True
Braising pans and casseroles typically have low sides and lids to keep moisture in. True
or False - False
One of the first things you should do when reading a recipe is check for a list of critical
control points. True or false - True
The measurement system that uses liters and grams is known as the metric system.
True or false - True
The measurement of the mass of an ingredient is known as its volume, True or False -
False
The chemical name for salt is monosodium glutamate . True or false - False
Kosher salt is free from additives. True or False - True
Adding salt to water prior to cooking rice or pasta brings out the taste. True or False -
True
It is always best to use fresh herbs instead of dried herbs. True or False - False
Spices come from the seeds. bark, roots, stalks, or fruits of a wide variety of plants.
True False - True
The order in which ingredients , tools, and equipment are arranged for easy reach as
you work is known as work sequencing. True or False - False
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