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NAVEDTRA 15008A CULINARY SPECIALIST EXAM AND PRACTICE NEWEST COMPLETE 385 QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY GRADED A+||BRAND NEW VERSION!!$17.99
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NAVEDTRA 15008A CULINARY
SPECIALIST EXAM AND PRACTICE
NEWEST COMPLETE 385 QUESTIONS
AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |ALREADY
GRADED A+||BRAND NEW VERSION!!
The concentration of the carbon dioxide produced by respiration may reach a level in
which
it is unsafe to work when fresh fruits and vegetables are stored in a tight compartment
at or
above which temperature? - ✔✔ANSW✔✔..40°F
Proper circulation of air is of prime importance in keeping the desired temperature in all
parts
of the meat storage space. Cases should not be stacked directly on the deck; steel
pallets or deck
gratings should be used to allow free circulation of air under all items stored in the
space. Stacks
should be at least how many inches from the bulkhead or refrigeration coils? (
- ✔✔ANSW✔✔..
Keep the food service facility and its adjacent grounds clean and free of litter and
debris. The
use of self-closing doors, closed windows, screens, air curtains, or other means should
effectively protect openings to the outside against the entrance of rodents and insects.
Screens
should be tight fitting, free of breaks or tears, and not less than which size mesh? -
✔✔ANSW✔✔..16 to 1
Which type of agent is a solid, liquid, or gas that, through its chemical properties,
produces
,lethal or damaging effects on man, animals, plants, or material, or produces a screening
or
signaling smoke?
Cooked protein foods that have been held at temperatures between 41 and 135 °F for
more
than how many hours will be considered unfit for consumption and must be destroyed? -
✔✔ANSW✔✔..4The holding temperature (internal product temperature) of hot foods
held on a serving line
should be maintained above which temperature?
Which type of bacteria are transmitted by foods, usually from undercooked or semi-
cooked
raw foods or from foods that have become infected after cooking by persons who are
harboring
the bacteria? - ✔✔ANSW✔✔..Salmonella
What is transmitted by milk, shellfish, or water supplies that have become polluted with
the
urine or feces of a person harboring the organism of this disease? -
✔✔ANSW✔✔..Typhoid fever
Which illness is caused by organisms that eat the red blood corpuscles of the body and
the
cells that line the intestines? - ✔✔ANSW✔✔..Amoebic dysentery
Eating infected pork that has not been thoroughly cooked is the most common cause of
which illness? - ✔✔ANSW✔✔..Trichinosis
All fresh pork products must be cooked to an internal temperature of 165°F for how
many or
more seconds to kill the trichinella worm? - ✔✔ANSW✔✔..15
Beef tapeworm infection is caused by consuming raw or undercooked meat of an
infected
animal. Freezing meats to which temperature for 24 hours will kill tapeworm eggs? -
✔✔ANSW✔✔..-4°F
What is single-celled like bacteria but reproduce by budding? - ✔✔ANSW✔✔..Yeast
What is used to classify bacteria? - ✔✔ANSW✔✔..Shape
Bacteria grow most rapidly in the range of temperatures between 40°F and 140°F,
doubling
,in number in as little as how many minutes? - ✔✔ANSW✔✔..20
All food service personnel, including personnel employed by civilian contract services,
must
be examined and determined to be free from communicable diseases before initial
assignment in
food service. How often must subsequent physical examinations be conducted? -
✔✔ANSW✔✔..Annually
How many hours at a minimum of initial training must all food service personnel
receive? - ✔✔ANSW✔✔..4
What is the group of principles and rules designed to promote personal health and
cleanliness
known as? - ✔✔ANSW✔✔..Personal hygiene
What are the most common vehicle for transmitting germs? - ✔✔ANSW✔✔..Hands
All fresh pork roast products must be cooked to which internal temperature for 15
seconds or
above? - ✔✔ANSW✔✔..165°F
Ground meats must be cooked to an internal temperature of how many degrees for 15
seconds? - ✔✔ANSW✔✔..155°F
Steak, pork chops, seafood, and eggs must be cooked to which internal temperature for
15
seconds? - ✔✔ANSW✔✔..145°F
All subsistence items in storage spaces must be on pallets that are at least how many
inches
off the floor? - ✔✔ANSW✔✔..6"
To make sure all food service division rules and directed procedures are being followed,
the
Food Service Officer and/or designated assistants should make both unexpected daily
inspections
and thorough inspections of all food service personnel, spaces, and operations at least
how often? - ✔✔ANSW✔✔..Weekly
The scullery machine must be descaled at least once every how many days? -
✔✔ANSW✔✔..30
Protein foods that are not served immediately after they are cooked should be either
chilled
, to temperatures of 41°F or lower (but not frozen) or held at or above which
temperature? - ✔✔ANSW✔✔..135°F
Cooked protein foods that have been held at temperatures between 41 and 135 °F for
more
than how many hours will be considered unfit for consumption and must be destroyed? -
✔✔ANSW✔✔..4
The holding temperature (internal product temperature) of hot foods held on a serving
line
should be maintained above which temperature? - ✔✔ANSW✔✔..135°F
Keep cold foods (internal product temperatures), such as salads, potato salad
combinations,
and ham plates, cold by setting them on ice or refrigerated salad bar units maintained
between
34°F and how many degrees? - ✔✔ANSW✔✔..40°F
Do not save leftover food for more than how many hours? - ✔✔ANSW✔✔..24
Personnel attached to the receiving activities normally conduct delivery inspections of
dairy
products. These inspectors must make sure milk and milk products are from approved
sources
and delivered in containers that are in good condition and properly sealed. They must
make sure
the temperature of the product on delivery is how many degrees or less or follows the
current
Defense Supply Center Philadelphia (DSCP) contract? - ✔✔ANSW✔✔..45°F
It is recommended that pots and pans, cooking utensils, and other such items be
presoaked to
loosen any food clinging to the utensil. Then, they should be washed using the proper
detergent
compound and hot water. A detergent increases the effectiveness of the water as a
cleaning
agent. The washed pots and pans must be rinsed with warm water at 120 to 140 °F,
and then
sanitized for 30 seconds in hot water of how many degrees or for at least how one
minute in an
approved chemical sanitizing solution, such as the standard stock chlorine-iodine type?
- ✔✔ANSW✔✔..171°F
Which type of soil remains as the result of ineffective cleaning following a flushing with
water; not easily seen and capable of sustaining germs? - ✔✔ANSW✔✔..Thin film
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