Culinary 2 final - Study guides, Class notes & Summaries
Looking for the best study guides, study notes and summaries about Culinary 2 final? On this page you'll find 72 study documents about Culinary 2 final.
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INF3708 Assignment 3 solution 2024
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INF3708 Assignment 3 solution 2024: You and Sarita performed the project’s proposal “qualitative risk analysis” (Schwalbe, 2019, p. 
470). An unsurprising risk factor is that beneficiaries are mostly located in areas of low socio- 
economic status, which may be a contributing factor to an order not being delivered to a 
beneficiary. 
1.1.Discuss two risks that the delivery service might potentially encounter when delivering a 
meal to a low socio-economic area. 
(4) 
1.2.Recommend risk mit...
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Final Exam Culinary Arts Study Guide With Verified Solutions.
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Final Exam Culinary Arts Study Guide 
With Verified Solutions. 
Cross contamination - answerpassing bacteria from one surface or food item to another 
food borne illness - answerillness caused by contaminated or spoiled food 
danger zone - answerthe temperature range where bacteria can grow in foods; 41-135 
degrees F 
165 degrees F - answertemperature at which reheated food and all poultry must reach for 
safe eating 
40 degrees F - answercold storage of foods must be 40 degrees or below 
0 deg...
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Culinary Final Exam: Study Guide Questions With Verified And Updated Solutions.
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Culinary Final Exam: Study Guide 
Questions With Verified And Updated 
Solutions. 
1. The most important aspect of pest control can be traced to: 
A. Using the correct chemical 
B. Depriving pests of food, water, and shelter 
C. A good pest control company 
D. The geographical location of the restaurant - answerB. Depriving pests of food, water, and 
shelter 
2. The correct order of cleaning when using a three compartment sink: 
A. Wash, rinse, sanitize 
B. Sanitize, rinse, wash 
C. Wash, saniti...
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Intro to Culinary Arts Final Exam Questions With Accurate Solutions.
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Intro to Culinary Arts Final Exam 
Questions With Accurate Solutions. 
What type of Fire Extinguisher must you have in a kitchen? - answerABC Fire Extinguisher 
What types of fires does an ABC Extinguisher handle? - answerPaper fires (A), grease fires 
(B), electrical fires (C) 
What does PASS stand for? - answerPull, Aim, Squeeze, Sweep 
What two things should be used on a fire involving a person, their hair, or their clothing? - 
answer1 - Fire Blanket 
2 - Stop, Drop, and Roll 
Danger Zone - ...
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NOCTI Test exam 2023 with 100% correct answers
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Mise en place - correct answerThe French culinary term that is used to mean "everything in its place" is 
 
Always be weighed because it is more faster - correct answerIn quantity food preparations, it is recommended that ingredients 
 
Clear - correct answerThe most accurate method of measuring one cup of milk is to use a ____ measuring cup 
 
4 - correct answerA 4" hotel pan insert will hold _ #10 cans of food 
 
Pint - correct answerThe number of the dipper size equals the number of servin...
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NC CULINARY ARTS & NUTRITION 1 FINAL EXAM | QUESTIONS & 100% CORRECT ANSWERS (VERIFIED) | LATEST UPDATE | GRADEA+
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NC CULINARY ARTS & NUTRITION 1 
FINAL EXAM | QUESTIONS & 100% 
CORRECT ANSWERS (VERIFIED) | LATEST 
UPDATE | GRADEA+ 
cross-contamination 
Correct Answer: the movement of harmful microorganisms from one place to 
another; most cases are caused by food handlers 
direct-contamination 
Correct Answer: when raw foods, or the plants or animals from which they come, are 
exposed to harmful microorganisms 
E. Coli 
Correct Answer: foodborne illness associated with raw ground beef and 
undercooke...
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Culinary level 2 final exam Questions with 100% Correct Answers
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Culinary level 2 final exam Questions 
with 100% Correct Answers
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Final exam baking for culinary arts Questions With Accurate Solutions.
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Final exam baking for culinary arts 
Questions With Accurate Solutions. 
A pastry is a mixture of what four common baking ingredients? - answerFlour, Fat, Cold 
Water, Salt 
Adding too little water will make a pastry dough _______ and difficult to roll. How can one 
remedy this? - answercrumbly, add more water 
Pizza dough, focaccia, and pita breads are called ____ because of their thickness and shape - 
answerflat 
Give 3 characteristics in a high quality pastry - answerTender, Flaky, Lightly a...
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Culinary Fundamentals FINAL Exam Questions With Verified And Updated Solutions.
- Exam (elaborations) • 17 pages • 2024
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Culinary Fundamentals FINAL Exam 
Questions With Verified And Updated 
Solutions. 
Conduction - answerheat transfer that occurs due to the direct physical contact that takes 
place between two items and the inward movement of heat throughout a food. it requires direct 
contact so it is a slow method of heat transfer 
convection - answerwhen heat spreads through air or water and can be natural or mechanical. 
Natural- when hot liquid from the bottom rises to the top and the cold liquid from the t...
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Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions with Complete Solutions
- Exam (elaborations) • 7 pages • 2023
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Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions with Complete Solutions 
 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? - Correct Answer Fill out the applicable OSHA forms, collect physical evidence, and interview all involved. 
 
Why should the manager be notified of all guest complaints? - Correct Answer so that the manager can follow up with the guests and take corrective action 
 
Whi...
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