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CULINARY ARTS 1 FINAL EXAM QUESTIONS WITH COMPLETE SOLUTIONS
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CULINARY ARTS 1 FINAL EXAM QUESTIONS WITH COMPLETE SOLUTIONS
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CULINARY ARTS 1 FINAL EXAMQUESTIONS WITH COMPLETE
SOLUTIONS
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
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