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FINAL EXAM CULINARY ARTS QUESTIONS AND ANSWERS
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FINAL EXAM CULINARY ARTS QUESTIONS AND ANSWERS
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FINAL EXAM CULINARY ARTS EXAMQUESTIONS AND ANSWERS
Bacteria grow best in food with little or no acid - Answer-True
Viruses can survive refrigerator and freezer temperatures - Answer-True
Pathogens need six conditions to grow- food, acidity, temperature, time, oxygen, and
mold - Answer-False
Viruses, bacteria, and parasites cause illnesses and can be seen, smelled, and tasted -
Answer-False
Food borne illnesses do not cause people to die - Answer-False
Mayo is the most stable and thickest emulsified dressing - Answer-True
Most dips become thicker as they are held in the refrigerator. - Answer-True
Vinaigrettes are thicker dressings used on heartier lettuces. - Answer-False
Ingredients for a composed salad should be tossed together - Answer-False
The four basic parts of any salad are the base, body, dressing, and garnish - Answer-
True
Pizza is a hot, open-faced sandwich - Answer-True
The filling serves as a barrier between the spread and the bread to prevent soggy bread
t/f - Answer-False
The main parts of a sandwich are the bread, filling, and spread t/f - Answer-True
Bread served as an edible container for a sandwich - Answer-True
In a sandwich, a spread helps prevent the bread from soaking up the filling - Answer-
True
In the basket method, bread the food, place it in a basket, lower the basket and food
into the hot oil, and then lift it all out with the basket when the food is done - Answer-
True
When poaching, cook food between 180F and 200F - Answer-False
, Paupiettes are thin slices of meat or fish rolled around a filling of ground meat or
vegetables. - Answer-True
Recovery time is the amount of time it takes oil to reheat to the correct cooking
temperature after food is added - Answer-True
What are pathogens? - Answer-microorganisms that cause illness
A food-borne illness outbreak occurs when - Answer-two or more people get the same
illness after eating the same food
Why are elderly people at a higher risk for foodborne illness? - Answer-their immune
systems have weakened with age
Marinating is soaking an item in a combination of wet and dry ingredients to provide
flavor and moisture - Answer-True
According to the CDC, there are approximately how many million cases of food borne
illnesses in the United States annually - Answer-48
The three categories of food safety hazards are biological, physical, and - Answer-
Chemical
Pathogens grow well in food that has a temperature between - Answer-41F and 135F
If FAT TOM conditions are right, bacteria will double their number as often as every
__________ minutes. - Answer-20
What can cause signs of spoilage, including discoloration, slime, bubbles, and odors on
refrigerated foods such as jams - Answer-Yeast
Glass from a broken lightbulb is an example of which type of contaminant? - Answer-
Physical
The transfer of allergens from food containing an allergen to the food served to a
customer is known as - Answer-Cross contact
Food proteins that cause allergic reactions are called - Answer-Food allergens
pH is a measure of - Answer-acidity
If a food has a pH level of 14, it is considered - Answer-highly alkaline
If a food service employee has diarrhea or vomiting, he or she should - Answer-Call in
sick and stay home
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