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Culinary Arts Final Exam questions n correct answers
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Culinary Arts Final Exam questions n correct answers
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Culinary Arts Final Exam questions ncorrect answers
Three types of hazards that make food unsafe are: - correct answer ✔✔Physical, Chemical, Biological
During the hand washing process, hands and arms should be scrubbed for: - correct answer ✔✔10-15
seconds
Where should a food handler check the temperature of food? - correct answer ✔✔On the thickest part
The transfer of pathogens front one surface to another is called - correct answer ✔✔Cross
contamination
Surfaces that touch food must be - correct answer ✔✔Cleaned and Sanitized
The federal agency that creates and enforces safety related standards and regulations in the workplace is
called - correct answer ✔✔OSHA
Restaurant and foodservice employees should not wear shoes that are - correct answer ✔✔Open toed
When carrying hot food, food handlers should - correct answer ✔✔Warn others by saying Hot
When lifting a load bend from the - correct answer ✔✔Knees and lift from the leg
What is the proper way to pass a knife to another person? - correct answer ✔✔Set it on a table and then
he'll take it
Pathogens grow well in food that had a temperature between - correct answer ✔✔41-135
, Chicken, turkey or duck should be cooked to an internal temperature of .......... for at least seconds -
correct answer ✔✔165
What piece of small equipment should be used to drain liquids from cooked pasta and vegetables -
correct answer ✔✔Colander
Why dry heat cooking method without fat cooks the food by surrounding it with hot, dry air in the oven?
- correct answer ✔✔Baking
An employee making an unwanted and offensive comment to a coworker is an examples of - correct
answer ✔✔Harassment
To keep peeled or sliced apples from turning brown, they should be coated with - correct answer
✔✔Lemon juice
Small potatoes dumplings served in its king cuisine are called - correct answer ✔✔Gnocchi
Which document is a brief letter that introduces an applicant to an employee - correct answer ✔✔Cover
letter
What liquid is most often used in making stocks. - correct answer ✔✔Water
What mother sauce do you make from a white stock - correct answer ✔✔Vilute
What are the components of mirepoix - correct answer ✔✔50% onions 25% celery 25% carrots
What is a bouquet Garni ? - correct answer ✔✔A bunch of herbs and spices put in a cheesecloth used
for flavoring a stew or a soup
Which of the following is not a thickening agent - correct answer ✔✔Bulkigarne
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