Food handlers culinary Study guides, Class notes & Summaries

NC Culinary Arts & Nutrition 1 Final Exam Study Guide With Verified Solutions. Cross-contamination - answerthe movement of harmful microorganisms from one place to another; most cases are caused by food handlers direct-contamination - answerwhen raw foods, or the plants or animals from which they come, are exposed to harmful microorganisms E. Coli - answerfoodborne illness associated with raw ground beef and undercooked meat Salmonella - answerfoodborne illness associated with poultry, e...

Food Handlers License Test Guaranteed Success 100 PPM Chlorine based sanitizing solutions ️add 1 ounce bleach and 1 gallon of water and used for wiping, spraying or pouring 3 methods for defrosting frozen foods ️refrigerate them, place under cold water, or microwave oven 4 phases of bacteria growth ️Lag, Log, Stationary and Death 50 PPM Chlorine based sanitizing solutions ️add 1/2 ounce of bleach to 1 gallon of water and used for soaking utensils 6 factors that affect growt...

Culinary Arts EOPA review Questions and answers, 100% Accurate. Cross contamination - -Must food be stored away from chemicals to prevent? Peeler - -Besides a paring knife, what could be used to remove fruit/vegetable skin? USDA - -What organization would deal with food and health standards? Trim fingernails - -To reduce the chance of foodborne illness, food handlers must wash their hands and? Thick and firm - -The white of an USDA grade AA egg is? First in, first out. A sys...

Food Handlers License Test guide_ 2023. Potentially Hazardous foods - any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature - Bi-metallic stem (0-220), thermocouple, thermistor(digital) Raw Shell Eggs Temperature - 45 F Smoked Fish Temperature - 38 F or below because of the bacteria Clostridium botulinum All Refrigerated Food except eggs/smoked fish Temperature - 41 F or below Reasons Canned Products Must be Rejected - dents in seams, sw...

Food Handlers License Test Questions and Answers Already Passed Potentially Hazardous foods any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature Bi-metallic stem (0-220), thermocouple, thermistor(digital) Raw Shell Eggs Temperature 45 F Smoked Fish Temperature 38 F or below because of the bacteria Clostridium botulinum All Refrigerated Food except eggs/smoked fish Temperature 41 F or below Reasons Canned Products Must be Rejected d...

Food Handlers License Test guide_ 2023. Potentially Hazardous foods - any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature - Bi-metallic stem (0-220), thermocouple, thermistor(digital) Raw Shell Eggs Temperature - 45 F Smoked Fish Temperature - 38 F or below because of the bacteria Clostridium botulinum All Refrigerated Food except eggs/smoked fish Temperature - 41 F or below Reasons Canned Products Must be Rejected - dents in seams, sw...

NRFSP Safety Practice/Study-Holman/3rd, Questions and answers, rated A+ Study test for Culinary safety certification-created based off of practice tests we have taken in class. This study set also covers Lighting, Temperatures, and Storing. There are 81 questions, go to "Test", then select "options in the lower right hand corner. Make sure only "multiple choice" is selected. Change the question Limit to the Maximum, It should be 81. Then click "create new test." It will show you your sco...

Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions and Answers Graded A+ A cook cuts his/her hand as a result of using a slicer with a bent guard. Which three actions should be performed during the accident investigation? Fill out the applicable OSHA forms, collect physical evidence, and interview all involved. Why should the manager be notified of all guest complaints? so that the manager can follow up with the guests and take corrective action Which type of rice is used for ris...

Food Handlers License Test guide_ 2022. Potentially Hazardous foods - any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature - Bi-metallic stem (0-220), thermocouple, thermistor(digital) Raw Shell Eggs Temperature - 45 F Smoked Fish Temperature - 38 F or below because of the bacteria Clostridium botulinum All Refrigerated Food except eggs/smoked fish Temperature - 41 F or below Reasons Canned Products Must be Rejected - dents in seams, sw...

Culinary servsafe practice full exam, Questions and answers, 100% Accurate, rated A+ Which minimum internal cooking temperature must prime rib reach for 15 seconds? - -165F (74C) Shell eggs cooked for immediate service must reach which internal temperature for 15 seconds? - -145F (63C) Which is the minimum internal cooking temperature for three-meat ravioli? - -165F (74C) The minimum water temperature of the final sanitizing rinse in high temperature mechanical dishwasher must be a...