Culinary Arts 1 PROSTART LEVEL 1 Final Exam; Questions and Answers 100% Correct 2 Exam (elaborations) Culinary Arts 1- Final Exam Review; Questions and Answers 100% Correct 3 Exam (elaborations) Culinary Arts FCSA; Questions and Answers 100% Correct 4 Exam (elaborations) Culinary Arts Final Exam...
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Culinary Arts 1 PROSTART LEVEL 1 Final Exam; Questions and Answers 100% Correct 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 physi...
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Add to cartCulinary Arts 1 PROSTART LEVEL 1 Final Exam; Questions and Answers 100% Correct 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 physi...
Culinary Arts: ServSafe Study Guide; Questions and Answers 100% Correct Who is at high risk at contamination? Why? Correct answer-Kids Elderly Sick People Pregnant Women 3 types of contaminates/ examples? Correct answer-Biological: Bacteria, Fungi Physical: Metal Shavings in Cans, Bones in F...
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Add to cartCulinary Arts: ServSafe Study Guide; Questions and Answers 100% Correct Who is at high risk at contamination? Why? Correct answer-Kids Elderly Sick People Pregnant Women 3 types of contaminates/ examples? Correct answer-Biological: Bacteria, Fungi Physical: Metal Shavings in Cans, Bones in F...
Culinary Arts- Sanitation; Questions and Answers 100% Correct Hygiene Correct answer-Bathe daily Clean clothes Hand washing Correct answer-Wet hands Apply soap Wet vigorously(20 seconds) Rinse Dry hands Turn off faucet Contamination Correct answer-Exists when harmful items are in food mak...
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Add to cartCulinary Arts- Sanitation; Questions and Answers 100% Correct Hygiene Correct answer-Bathe daily Clean clothes Hand washing Correct answer-Wet hands Apply soap Wet vigorously(20 seconds) Rinse Dry hands Turn off faucet Contamination Correct answer-Exists when harmful items are in food mak...
Culinary Arts; Questions and Answers 100% Correct Bacteria Correct answer-Tiny living things Cross contamination Correct answer-The process by which Bacteria or other microorganism are unintentionally transferred from one substance or object to another Toxins Correct answer-An antigenic poiso...
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Add to cartCulinary Arts; Questions and Answers 100% Correct Bacteria Correct answer-Tiny living things Cross contamination Correct answer-The process by which Bacteria or other microorganism are unintentionally transferred from one substance or object to another Toxins Correct answer-An antigenic poiso...
Culinary Arts; Questions and Answers 100% Correct USDA Prime Correct answer-You are responsible for purchasing steak for a five-star, highend restaurant which serves only the best. Which of the following quality grades of beef would you purchase for the restaurant? Meat Inspection Act Correct...
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Add to cartCulinary Arts; Questions and Answers 100% Correct USDA Prime Correct answer-You are responsible for purchasing steak for a five-star, highend restaurant which serves only the best. Which of the following quality grades of beef would you purchase for the restaurant? Meat Inspection Act Correct...
Culinary Arts; Questions and Answers 100% Correct The three types of hazards that can contaminate foods are biological, physical, and chemical. True or False? Correct answer-True Foods that have a moisture measurement of 1.0 Aw or lower are safe. True or False Correct answer-False Cross-co...
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Add to cartCulinary Arts; Questions and Answers 100% Correct The three types of hazards that can contaminate foods are biological, physical, and chemical. True or False? Correct answer-True Foods that have a moisture measurement of 1.0 Aw or lower are safe. True or False Correct answer-False Cross-co...
NC Culinary Arts & Nutrition 1 Final Exam; Questions and Answers 100% Correct 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...
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Add to cartNC Culinary Arts & Nutrition 1 Final Exam; Questions and Answers 100% Correct 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...
Culinary Quiz Bowl Exam; Questions and Answers 100% Correct What 18th century chef was known as the "King of Chefs and Chef of Kings"? Correct answer-Marie-Antoin Careme This system, put into place by Georges Auguste Escoffier, helped streamline and simplify work in hotel kitchens. What is...
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Add to cartCulinary Quiz Bowl Exam; Questions and Answers 100% Correct What 18th century chef was known as the "King of Chefs and Chef of Kings"? Correct answer-Marie-Antoin Careme This system, put into place by Georges Auguste Escoffier, helped streamline and simplify work in hotel kitchens. What is...
Culinary Quiz Bowl Exam; Questions and Answers 100% Correct Spice Girls- What spice is made from the bark of a small evergreen tree? It is thicker and darker in color than true cinnamon. Correct answer-Cassia or Chinese cinnamon Spice Girls- What berry spice is made from the dried, unripe frui...
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Add to cartCulinary Quiz Bowl Exam; Questions and Answers 100% Correct Spice Girls- What spice is made from the bark of a small evergreen tree? It is thicker and darker in color than true cinnamon. Correct answer-Cassia or Chinese cinnamon Spice Girls- What berry spice is made from the dried, unripe frui...
Culinary Quiz Bowl Exam; Questions and Answers 100% Correct This system, put into place by Georges Auguste Escoffier, helped streamline and simplify work in hotel kitchens. What is the name of the system? Correct answer-Kitchen brigade system or brigade system According to the FDA August 2003...
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Add to cartCulinary Quiz Bowl Exam; Questions and Answers 100% Correct This system, put into place by Georges Auguste Escoffier, helped streamline and simplify work in hotel kitchens. What is the name of the system? Correct answer-Kitchen brigade system or brigade system According to the FDA August 2003...
Introduction to Culinary Arts; Questions and Answers 100% Correct What type of fire extinguisher must you have in a kitchen Correct answer-ABC What types of fire does an ABC extinguisher handle Correct answer-Paper, grease, electrical PASS Correct answer-Pull ring, Aim at base of fire, Squeez...
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Add to cartIntroduction to Culinary Arts; Questions and Answers 100% Correct What type of fire extinguisher must you have in a kitchen Correct answer-ABC What types of fire does an ABC extinguisher handle Correct answer-Paper, grease, electrical PASS Correct answer-Pull ring, Aim at base of fire, Squeez...
Introduction to Culinary Arts Vocab; Questions and Answers 100% Correct Bench Mixer Correct answer-A typical home stand mixer will include a wire whisk for whipping creams and egg whites; a flat beater for mixing batters; and a dough hook for kneading. Covection Oven Correct answer-A cooking...
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Add to cartIntroduction to Culinary Arts Vocab; Questions and Answers 100% Correct Bench Mixer Correct answer-A typical home stand mixer will include a wire whisk for whipping creams and egg whites; a flat beater for mixing batters; and a dough hook for kneading. Covection Oven Correct answer-A cooking...
Intro To Culinary Arts Study Guide; Questions and Answers 100% Correct PASS stands for: Correct answer-Point Aim Squeeze Sweep Store heavy loads __________________ the way on __________________ shelves Correct answer-out of, bottom The noncommercial food service segment represents __________...
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Add to cartIntro To Culinary Arts Study Guide; Questions and Answers 100% Correct PASS stands for: Correct answer-Point Aim Squeeze Sweep Store heavy loads __________________ the way on __________________ shelves Correct answer-out of, bottom The noncommercial food service segment represents __________...
Culinary Arts FCSA; Questions and Answers 100% Correct Clementine Correct answer-Type of Tangerine When accident or injury occurs in kitchen, a food service worker should... Correct answer-Inform a supervisor Bain Marie Correct answer-A container holding hot water into which a pan is placed f...
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Add to cartCulinary Arts FCSA; Questions and Answers 100% Correct Clementine Correct answer-Type of Tangerine When accident or injury occurs in kitchen, a food service worker should... Correct answer-Inform a supervisor Bain Marie Correct answer-A container holding hot water into which a pan is placed f...
Culinary Arts Measurements; Questions and Answers 100% Correct 3 teaspoons Correct answer-1 tablespoon 2 tablespoons Correct answer-1/8 cup = 1 fl. oz. 4 tablespoons Correct answer-1/4 cup = 2 fl. oz. 5 tablespoons + 1 teaspoon Correct answer-1/3 cup 8 tablespoons Correct answer-1/2 cup
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Add to cartCulinary Arts Measurements; Questions and Answers 100% Correct 3 teaspoons Correct answer-1 tablespoon 2 tablespoons Correct answer-1/8 cup = 1 fl. oz. 4 tablespoons Correct answer-1/4 cup = 2 fl. oz. 5 tablespoons + 1 teaspoon Correct answer-1/3 cup 8 tablespoons Correct answer-1/2 cup
Culinary Arts Final Exam; Questions and Answers 100% Correct Three types of hazards that make food unsafe are: Correct answer-Physical, Chemical, Biological During the hand washing process, hands and arms should be scrubbed for: Correct answer-10-15 seconds Where should a food handler check...
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Add to cartCulinary Arts Final Exam; Questions and Answers 100% Correct Three types of hazards that make food unsafe are: Correct answer-Physical, Chemical, Biological During the hand washing process, hands and arms should be scrubbed for: Correct answer-10-15 seconds Where should a food handler check...
Intro to Culinary Arts Final Exam; Questions and Answers 100% Correct What type of Fire Extinguisher must you have in a kitchen? Correct answer-ABC Fire Extinguisher What types of fires does an ABC Extinguisher handle? Correct answer-Paper fires (A), grease fires (B), electrical fires (C) W...
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Add to cartIntro to Culinary Arts Final Exam; Questions and Answers 100% Correct What type of Fire Extinguisher must you have in a kitchen? Correct answer-ABC Fire Extinguisher What types of fires does an ABC Extinguisher handle? Correct answer-Paper fires (A), grease fires (B), electrical fires (C) W...
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 cooki...
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Add to cartCulinary 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 cooki...
Culinary Arts final Exam; Questions and Answers 100% Correct The can opener was invented and became popular at the exact same time that a French chef in the 1700s discovered canning from tinkering with different ways to keep his soup fresh (true/false) Correct answer-false What food preserva...
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Add to cartCulinary Arts final Exam; Questions and Answers 100% Correct The can opener was invented and became popular at the exact same time that a French chef in the 1700s discovered canning from tinkering with different ways to keep his soup fresh (true/false) Correct answer-false What food preserva...
Introduction to Culinary Arts Study Guide; Questions and Answers 100% Correct List the steps used when washing Dishes Correct answer-Scrape, Wash, Rinse, Sanitize, Dry What does FIFO mean? Correct answer-First In, First Out What does FATTOM mean? Correct answer-Food, Acidity, Time, Temperatur...
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Add to cartIntroduction to Culinary Arts Study Guide; Questions and Answers 100% Correct List the steps used when washing Dishes Correct answer-Scrape, Wash, Rinse, Sanitize, Dry What does FIFO mean? Correct answer-First In, First Out What does FATTOM mean? Correct answer-Food, Acidity, Time, Temperatur...
Culinary Arts Final Exam; Questions and Answers 100% Correct First-degree burns Correct answer-These involve only the top layer of your skin. They will look red and feel painful, almost like a sunburn, but they turn white when pressed. Second-degree burns Correct answer-These are deeper, redde...
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Add to cartCulinary Arts Final Exam; Questions and Answers 100% Correct First-degree burns Correct answer-These involve only the top layer of your skin. They will look red and feel painful, almost like a sunburn, but they turn white when pressed. Second-degree burns Correct answer-These are deeper, redde...
Culinary Arts 1- Final Exam Review; Questions and Answers 100% Correct The six conditions pathogens need to grow Correct answer-Food, Acidity, Temperature, Time, Oxygen, Moisture What should be used to dry your hands after washing them? Correct answer-Single-use paper towel Using bottom to ...
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Add to cartCulinary Arts 1- Final Exam Review; Questions and Answers 100% Correct The six conditions pathogens need to grow Correct answer-Food, Acidity, Temperature, Time, Oxygen, Moisture What should be used to dry your hands after washing them? Correct answer-Single-use paper towel Using bottom to ...
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