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CULINARY ARTS FINAL EXAM QUESTIONS WITH CORRECT ANSWERS
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CULINARY ARTS FINAL EXAM QUESTIONS WITH CORRECT ANSWERS
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CULINARY ARTS FINAL EXAMQUESTIONS WITH CORRECT ANSWERS
Three types of hazards that make food unsafe are: - Answer-Physical, Chemical,
Biological
During the hand washing process, hands and arms should be scrubbed for: - Answer-
10-15 seconds
Where should a food handler check the temperature of food? - Answer-On the thickest
part
The transfer of pathogens front one surface to another is called - Answer-Cross
contamination
Surfaces that touch food must be - Answer-Cleaned and Sanitized
The federal agency that creates and enforces safety related standards and regulations
in the workplace is called - Answer-OSHA
Restaurant and foodservice employees should not wear shoes that are - Answer-Open
toed
When carrying hot food, food handlers should - Answer-Warn others by saying Hot
When lifting a load bend from the - Answer-Knees and lift from the leg
What is the proper way to pass a knife to another person? - Answer-Set it on a table
and then he'll take it
Pathogens grow well in food that had a temperature between - Answer-41-135
Chicken, turkey or duck should be cooked to an internal temperature of .......... for at
least seconds - Answer-165
What piece of small equipment should be used to drain liquids from cooked pasta and
vegetables - Answer-Colander
Why dry heat cooking method without fat cooks the food by surrounding it with hot, dry
air in the oven? - Answer-Baking
An employee making an unwanted and offensive comment to a coworker is an
examples of - Answer-Harassment
, To keep peeled or sliced apples from turning brown, they should be coated with -
Answer-Lemon juice
Small potatoes dumplings served in its king cuisine are called - Answer-Gnocchi
Which document is a brief letter that introduces an applicant to an employee - Answer-
Cover letter
What liquid is most often used in making stocks. - Answer-Water
What mother sauce do you make from a white stock - Answer-Vilute
What are the components of mirepoix - Answer-50% onions 25% celery 25% carrots
What is a bouquet Garni ? - Answer-A bunch of herbs and spices put in a cheesecloth
used for flavoring a stew or a soup
Which of the following is not a thickening agent - Answer-Bulkigarne
How many ounces are in 5 1/2 cups - Answer-44 ounces
If you have 12 1/2 pounds and you needed to convert it to ounces, how many ounces is
that? - Answer-200 oz
A paring knife is used for - Answer-Peeling and chopping fruits and vegetables
An all purpose knife is used for chopping, slicing and mincing is - Answer-Chef's knife or
French knife
Which one of these is a combination cook by method - Answer-Braising
To safely cool a five gallon stock of chili, you should - Answer-Ice bath and divide it into
small container and refrigerate it
Pot roasting is a form of which cooking method - Answer-Braising
Which of the following is a dry heat cooking method - Answer-Baking
Which unit measures weight - Answer-Pound
Which metric measures volume - Answer-Liter
Which food is most likely to be measured by volume - Answer-Olive oil
You have a recipe that served 20 and you want to convert it to 10 servings. What
number should you multiply the ingredients - Answer-.5
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