NC Culinary Arts & Nutrition 1 Final Exam | Questions & Answers (100 %Score) Latest
Updated 2024/2025 Comprehensive Questions A+ Graded Answers | With Expert Solutions
cross-contamination - the movement of harmful microorganisms from one place to
another; most cases are caused by food handlers
direct-contamination - when raw foods, or the plants or animals from which they come,
are exposed to harmful microorganisms
E. Coli - foodborne illness associated with raw ground beef and undercooked meat
Salmonella - foodborne illness associated with poultry, eggs, and dairy
sanitation - healthy or clean and whole
hazard - a source of danger; biological, physical or chemical
temperature danger zone - 40F-140F
first aid - involves assisting an injured person until professional medical help can be
provided
Heimlich maneuver - series of thrusts to the abdomen that can help dislodge something
that is stuck in a person's airway
Cardiopulmonary resuscitation (CPR) - emergency care that is performed on people
who are unresponsive
standard dry measuring cups - 1/4C, 1/3C, 1/2C & 1C
standard measuring spoons - 1T, 1t, 1/2t & 1/4t
rubber spatula - this is used to scrape food from the inside of bowls and pans, or fold in
whipped cream or egg whites
straight edge spatula - this has a long flexible edge that is used to scrape bowls and
spread icing on cakes
whisk - this beats air into eggs or mixes ingredients
tongs - this is used for picking up and holding food items
Julienne - a portion of food cut into short, thin strips.
Dice - a portion of food cut into a small cube
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