Culinary arts midterm - Study guides, Class notes & Summaries

culinary arts midterm exam review

Introduction to Culinary Arts Midterm Exam

Culinary Arts Midterm Exam Latest Update...

Culinary Arts MidtermSemester 1; Questions and Answers 100% Correct Poison Control Hotline Correct answer-If anyone in the workplace is ever poisoned by mouth, through the skin, or by fumes, who should you call? hazards in food Correct answer-Proper cleaning and upkeep of your body, your cooking equipment, and your all-around kitchen environment, all of which relates to what? Culinary arts is about understanding how flavors and ingredients blend together to create edible masterpieces,...

Culinary Arts Midterm Exam Semester 1 | Questions & Answers (100 %Score) Latest Updated 2024/2025 Comprehensive Questions A+ Graded Answers | With Expert Solutions

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

CULINARY ARTS #1 - MIDTERM EXAM – QUESTIONS AND ANSWERS

CULINARY ARTS 3 - MIDTERM EXAM REVIEW QUESTIONS WITH CORRECT ANSWERS

what are the five most common risk factors that cause foodborne illness? - Answer-1.Purchasing food from unsafe sources 2. Failing to cook food adequately 3.Holding food at incorrect temperatures 4.Using contaminated equipment 5.Practicing poor personal hygiene foodborne pathogens grow well at what temperature? - Answer-between 41 to 135 degrees What are TCS foods? - Answer-dairy, eggs, meat, chicken, fish, shellfish, seafood, potatoes, grains, vegetables, oil, sprouts, fruit what ...