Culinary Arts 1- Final Exam Review Answered And Graded 2024/25
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Course
Culinary Arts 1-
Institution
Culinary Arts 1-
The six conditions pathogens need to grow - Correct Answer Food, Acidity, Temperature, Time, Oxygen, Moisture
What should be used to dry your hands after washing them? - Correct Answer Single-use paper towel
Using bottom to top shelving order and storing foods in proper food containers is...
Culinary Arts 1- Final Exam Review Answered And
Graded 2024/25
The six conditions pathogens need to grow - Correct Answer Food, Acidity,
Temperature, Time, Oxygen, Moisture
What should be used to dry your hands after washing them? - Correct Answer Single-
use paper towel
Using bottom to top shelving order and storing foods in proper food containers is a way
to prevent - Correct Answer Cross-contamination
At what internal temperature should raw meat, poultry, and seafood be stored? - Correct
Answer 41°F and below
What is the temperature range of the temperature danger zone? - Correct Answer
41°F- 135°F
Where should chemicals be stored? - Correct Answer In a secure area, away from all
food
What is a foodborne illness? - Correct Answer A disease transmitted to people through
food
If you were chopping vegetables and cut your finger what is the first step to take? -
Correct Answer Apply gentle pressure
To work with food, a food handler with a hand wound must - Correct Answer Bandage
wound and wear a glove
TCS foods must be reheated to what temperature for 15 seconds within two hours? -
Correct Answer 165°F
What are three ways to prevent knife cuts? - Correct Answer Cut away from body,
never catch falling knife, never submerge a knife in soapy water
What are three ways to prevent cross-contamination? - Correct Answer Change gloves
between tasks, wash and sanitize work station and utensils, and use separate sinks for
different tasks
Executive chef - Correct Answer Coordinates kitchen activity and directs the kitchen
staff's training
Sous chef - Correct Answer Participates in supervising and coordinating the
preparation of menu items
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