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Culinary Arts 1 Final Exam Questions and Answers
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  • Course
  • Culinary Arts
  • Institution
  • Culinary Arts

What is the temperature range for the danger zone? - Answer-41-135 degrees F How often must the sanitizer liquid be changed? - Answer-every two hours First in, first out "fifo" is a method of - Answer-stock rotation "No one gets sick on my watch" refers to - Answer-good sanitation Hand ...

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  • October 12, 2024
  • 3
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • culinary arts 1 final exam questions and answers
  • what is the temperature range for the danger zone

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  • Culinary Arts
  • Culinary Arts

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Culinary Arts 1 Final Exam Questions
and Answers
What is the temperature range for the danger zone? - Answer-41-135 degrees F

How often must the sanitizer liquid be changed? - Answer-every two hours

First in, first out "fifo" is a method of - Answer-stock rotation

"No one gets sick on my watch" refers to - Answer-good sanitation

Hand washing is one of the first steps to food safety because - Answer-germs and
bacteria are on your hands

Personal hygiene is important in a food service operation because of - Answer-food
safety, your coworkers, the customers

If a person complains of feeling feverish and nauseous the manager should - Answer-
send them home

Acidity in food does what? - Answer-adds flavor, balances fat, slows the growth of
bacteria

How can you keep pests (bugs and rodents) out of a kitchen? - Answer-keep it clean,
call an exterminator, keep everything off the floor

Why is proper cooling important? - Answer-it slows the growth of bacteria

Why is it important to keep everything off the floor? - Answer-So no one trips (safety)

What is the correct cooking temperature for chicken? - Answer-165 degrees F

What is the correct cooking temperature for fish? - Answer-145 degrees F

What temperature is correct for cooking hamburgers? - Answer-155 degrees F

What goes on the bottom shelf of the refrigerator? - Answer-raw meat and eggs

Standard Mirepoix is composed of: - Answer-50% onion, 25% celery, 25% carrots

The two major ingredients for sauce Veloute are: - Answer-blonde roux and white stock

The two major ingredients in Sauce Béchamel are: - Answer-white roux and milk

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