Culinary 2 final - Study guides, Class notes & Summaries

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...

Study guide semester 2 final exam culinary arts 1

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...

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...

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 ...

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...

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...

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

©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...

Level 2 Final Foundations of restaurant; Culinary Art 103 Study Questions with 100% Correct Answers (100% Verified)