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CULINARY ARTS FINAL EXAM Q&A
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CULINARY ARTS FINAL EXAM Q&A
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CULINARY ARTS FINAL EXAM Q&AIf you get sick after eating, then you caught - Answer-A food born illness.
Which of the following populations is NOT at high risk for catching a food born illness? -
Answer-People in cities.
If there is pesticide in food, what kind of food hazard would it be? - Answer-Chemical.
How long should you scrub your hands when washing them? - Answer-20 seconds
What is the definition of a potentially hazardous food? - Answer-A food that is a good
environment for pathogen growth.
Why is it important to remember FAT TOM? - Answer-It's a way to remember the
conditions under which pathogen grow.
What is the temperature range of 41-135 degrees called? - Answer-The danger zone.
If raw chicken drips on lettuce, what kind of contamination is it? - Answer-Direct
contamination
What color cutting board do you use for raw meat? - Answer-red
Which of the following activities should you take off your apron BEFORE completing? -
Answer-Going to the bathroom
Which of the following is not required before you go in the kitchen? - Answer-Wash your
hands
Which color bucket contains the sanitizer - Answer-red
Why should you sanitize surfaces in the kitchen? - Answer-To kill pathogens that might
be on the surfaces
You should wash dishes in cold water. - Answer-never
1/4C + 1/2C = - Answer-3/4 Cup
How many teaspoons are in a tablespoon? - Answer-3 teaspoons
What type of measuring is the best for water? - Answer-A liquid measuring cup.
What type of measuring cup is best for sour cream? - Answer-A dry measuring cup
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