Culinary 2 final - Study guides, Class notes & Summaries
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Culinary Arts 1- Final Exam Review Questions with Verified Solutions
- Exam (elaborations) • 14 pages • 2024
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Culinary Arts 1- Final Exam Review 
Questions with Verified Solutions 
 
Identify the six key conditions that pathogens need to thrive. 
Nutrients, appropriate acidity, suitable temperature, adequate time, presence of oxygen, and 
moisture 
 
What is the proper method for drying your hands after washing them? 
Using a disposable paper towel 
 
How can proper shelving and storage prevent contamination? 
By using the correct storage containers and organizing food by placing raw items below 
cooked...
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Study guide semester 2 final exam culinary arts 1 questions and answers
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Study guide semester 2 final exam culinary arts 1
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Introduction to Culinary Arts Study Guide Questions and Answers Rated A+
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Introduction to Culinary Arts Study 
Guide Questions and Answers Rated A+ 
 
What are the correct steps for washing dishes? 
Remove any leftover food 
 
Clean the dishes 
 
Rinse off soap 
 
Disinfect 
 
Dry thoroughly 
 
What does the acronym FIFO stand for in inventory management? 
First In, First Out 
 
What does the acronym FATTOM represent in terms of bacterial growth? 
Food, Acidity, Time, Temperature, Oxygen, Moisture—all these conditions are necessary for 
bacteria to thrive 
 
What is...
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Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions and Answers Already Passed
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Culinary Arts 1 PROSTART LEVEL 1 
Final Exam Questions and Answers 
 
Already Passed 
 
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...
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Intro to Culinary Arts Final Exam Guide
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Intro to Culinary Arts Final Exam Guide 
Abbreviate pound - answerlb 
abbreviate cup - answerc 
abbreviate pint - answerp 
abbreviate quart - answerq 
abbreviate ounce - answeroz 
abbreviate tablespoon (2 ways) - answerT, tbsp 
abbreviate teaspoon (2 ways) - answert, tsp 
abbreviate hour - answerhr 
abbreviate minute - answermin 
abbreviate dozen - answerdz 
1 cup = __ Tablespoons - answer16 
1 cup = _ ounces - answer8 
1/8 cup = _ ounces - answer1 
1 Tablespoon = _ teaspoons - answer3 
1/4 cup ...
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Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions and Answers Already Passed
- Exam (elaborations) • 14 pages • 2024
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Culinary Arts 1 PROSTART LEVEL 1 
Final Exam Questions and Answers 
Already Passed 
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...
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NOCTI Test Study Guide
- Exam (elaborations) • 17 pages • 2023
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The French culinary term that is used to mean "everything in its place" is correct answer: Mise en place 
 
In quantity food preparations, it is recommended that ingredients correct answer: Always be weighed because it is more faster 
 
The most accurate method of measuring one cup of milk is to use a ____ measuring cup correct answer: Clear 
 
A 4" hotel pan insert will hold _ #10 cans of food correct answer: 4 
 
The number of the dipper size equals the number of servings per correct an...
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Culinary level 2 Final Exam Questions With Verified And Updated Solutions.
- Exam (elaborations) • 1 pages • 2024
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Culinary level 2 Final Exam Questions 
With Verified And Updated Solutions. 
Which type of milk has had a bacterial culture added to it to create a sour taste and thick texture? 
- answerButtermilk 
What is the fat content of heavy whipping cream? - answer36% to 38% 
Which type of cheese has mold injected or sprayed into the cheese to spread throughout it while 
it ages? - answerBlue-veined 
Which breakfast food is made from a thin, eggy
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NOCTI Test Study Guide Questions With Verified Answers
- Exam (elaborations) • 14 pages • 2024
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- $10.49
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©BRAINBARTER 2024/2025 
NOCTI Test Study Guide Questions With 
Verified Answers 
Mise en place - answerThe French culinary term that is used to mean "everything in its place" 
is 
Always be weighed because it is more faster - answerIn quantity food preparations, it is 
recommended that ingredients 
Clear - answerThe most accurate method of measuring one cup of milk is to use a ____ 
measuring cup 
4 - answerA 4" hotel pan insert will hold _ #10 cans of food 
Pint - answerThe number of the di...
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Level 2 Final Foundations of restaurant; Culinary Art 103 Study Questions with 100% Correct Answers (100% Verified)
- Exam (elaborations) • 28 pages • 2024
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Level 2 Final Foundations of restaurant; Culinary Art 103 Study 
Questions with 100% Correct Answers (100% Verified)
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