Introduction to Culinary Arts Final Exam With Well
Explained Answers
contamination - Correct Answer Occurs when harmful things are present in food,
making it unsafe to eat.
critical control points (CCPs) - Correct Answer The points in a process where identified
hazard(s) can be prevented, eliminated, or reduced to safe levels.
cross-contamination - Correct Answer The spread of pathogens from one surface or
food to another.
FAT TOM - Correct Answer A way to remember the six conditions pathogens need to
grow: food, acidity, temperature, time, oxygen, and moisture.
first-in, first-out (FIFO) method - Correct Answer Rotation of food in storage to use the
oldest inventory first. Many operations use the FIFO method to rotate refrigerated,
frozen, and dry food during storage.
flow of food - Correct Answer The path that food takes in an operation. It begins when
you buy the food and ends when you serve it.
food allergy - Correct Answer The body's negative reaction to a food protein
foodborne illness - Correct Answer A disease transmitted to people by food.
foodborne-illness outbreak - Correct Answer When two or more people get the same
illness after eating the same food items.
foodhandlers - Correct Answer This includes more than just the people who prepare
food. Servers and even dishwashers are considered foodhandlers, because they either
handle food directly or work with the surfaces that food will touch.
fungi - Correct Answer Can cause illness, but most commonly, they are responsible for
spoiling food. Fungi are found in air, soil, plants, water, and some food. Mold and yeast
are two examples of fungi.
handwashing - Correct Answer The most important part of personal hygiene
hazard - Correct Answer Something with the potential to cause harm. In the
preparation of food, hazards are divided into three categories: biological, chemical, and
physical.
Hazard Analysis Critical Control Point (HACCP) - Correct Answer A type of food safety
management system. HACCP identifies major hazards at specific points within a food's
flow through the operation.
, high-risk populations - Correct Answer Certain groups of people who have a higher
risk of getting a foodborne illness than others
host - Correct Answer A person, animal, or plant on which another organism, such as
a parasite, lives and feeds
parasites - Correct Answer Parasites are organisms that live on or in another organism
(the host). The parasite receives nutrients from the host.
parasites - Correct Answer Parasites are organisms that live on or in another organism
(the host). The parasite receives nutrients from the host.
personal hygiene policies - Correct Answer These policies must address personal
cleanliness, clothing, hand care, and health in order to prevent foodhandlers from
contaminating food.
sanitizing - Correct Answer Reducing pathogens on a surface to safe levels
TCS food - Correct Answer Food that is most vulnerable for pathogen growth is also
referred to as food that needs time and temperature control for safety
temperature danger zone - Correct Answer The temperature range between 41°F and
135°F. Pathogens grow well in food that has a temperature in this range.
viruses - Correct Answer The leading cause of foodborne illness. Viruses can survive
refrigerator and freezer temperatures.
aromatics - Correct Answer Herbs, spices, and flavorings that create a savory aroma,
such as bouquet garni and sachet d'epices.
aromatics - Correct Answer Herbs, spices, and flavorings that create a savory aroma,
such as bouquet garni and sachet d'epices.
au jus (oh ZHEW) - Correct Answer Meat served with its own juice.
béchamel (BAY-shah-MELL) - Correct Answer A grand sauce made from milk and
white roux.
beurre manié (byurr man-YAY) - Correct Answer A thickener made of equal parts flour
and soft, whole butter.
bisque (BISK) - Correct Answer A cream soup made from puréed shellfish shells, such
as lobster, shrimp, or crab.
Explained Answers
contamination - Correct Answer Occurs when harmful things are present in food,
making it unsafe to eat.
critical control points (CCPs) - Correct Answer The points in a process where identified
hazard(s) can be prevented, eliminated, or reduced to safe levels.
cross-contamination - Correct Answer The spread of pathogens from one surface or
food to another.
FAT TOM - Correct Answer A way to remember the six conditions pathogens need to
grow: food, acidity, temperature, time, oxygen, and moisture.
first-in, first-out (FIFO) method - Correct Answer Rotation of food in storage to use the
oldest inventory first. Many operations use the FIFO method to rotate refrigerated,
frozen, and dry food during storage.
flow of food - Correct Answer The path that food takes in an operation. It begins when
you buy the food and ends when you serve it.
food allergy - Correct Answer The body's negative reaction to a food protein
foodborne illness - Correct Answer A disease transmitted to people by food.
foodborne-illness outbreak - Correct Answer When two or more people get the same
illness after eating the same food items.
foodhandlers - Correct Answer This includes more than just the people who prepare
food. Servers and even dishwashers are considered foodhandlers, because they either
handle food directly or work with the surfaces that food will touch.
fungi - Correct Answer Can cause illness, but most commonly, they are responsible for
spoiling food. Fungi are found in air, soil, plants, water, and some food. Mold and yeast
are two examples of fungi.
handwashing - Correct Answer The most important part of personal hygiene
hazard - Correct Answer Something with the potential to cause harm. In the
preparation of food, hazards are divided into three categories: biological, chemical, and
physical.
Hazard Analysis Critical Control Point (HACCP) - Correct Answer A type of food safety
management system. HACCP identifies major hazards at specific points within a food's
flow through the operation.
, high-risk populations - Correct Answer Certain groups of people who have a higher
risk of getting a foodborne illness than others
host - Correct Answer A person, animal, or plant on which another organism, such as
a parasite, lives and feeds
parasites - Correct Answer Parasites are organisms that live on or in another organism
(the host). The parasite receives nutrients from the host.
parasites - Correct Answer Parasites are organisms that live on or in another organism
(the host). The parasite receives nutrients from the host.
personal hygiene policies - Correct Answer These policies must address personal
cleanliness, clothing, hand care, and health in order to prevent foodhandlers from
contaminating food.
sanitizing - Correct Answer Reducing pathogens on a surface to safe levels
TCS food - Correct Answer Food that is most vulnerable for pathogen growth is also
referred to as food that needs time and temperature control for safety
temperature danger zone - Correct Answer The temperature range between 41°F and
135°F. Pathogens grow well in food that has a temperature in this range.
viruses - Correct Answer The leading cause of foodborne illness. Viruses can survive
refrigerator and freezer temperatures.
aromatics - Correct Answer Herbs, spices, and flavorings that create a savory aroma,
such as bouquet garni and sachet d'epices.
aromatics - Correct Answer Herbs, spices, and flavorings that create a savory aroma,
such as bouquet garni and sachet d'epices.
au jus (oh ZHEW) - Correct Answer Meat served with its own juice.
béchamel (BAY-shah-MELL) - Correct Answer A grand sauce made from milk and
white roux.
beurre manié (byurr man-YAY) - Correct Answer A thickener made of equal parts flour
and soft, whole butter.
bisque (BISK) - Correct Answer A cream soup made from puréed shellfish shells, such
as lobster, shrimp, or crab.
