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CULINARY ARTS STUDY GUIDE EXAM QUESTIONS WITH COMPLETE ANSWERS
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CULINARY ARTS STUDY GUIDE EXAM QUESTIONS WITH COMPLETE ANSWERS
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CULINARY ARTS STUDY GUIDE EXAMQUESTIONS WITH COMPLETE
ANSWERS
What are two ways to sanitize? - Answer-Chemical and high temperature
To FAT TOM - Answer-Food acidity temperature time. Oxygen moisture
Cross contamination - Answer-When a food product is touched by something that
contains harmful microorganisms
Which is not. A proper sanitizer? - Answer-Detergent
After preparing chicken a food handler should - Answer-Clean and sanitize all work
surfaces and utensils
Who are most responsible for food born illnesses? - Answer-People-if people. Were
more sanitary (washed their hands more and were more careful about sanitation) that
would eliminate most cases of F.B.I.
What is the proper order for the three sink methods of washing dishes? - Answer-
Scrape - Wash - Rinse - Sanitize - Air Dry
Temperature to keep the freezer - Answer-0°
Common symptoms of food positing - Answer-Nausea or flu like symptoms
Proper ratio for bleach (chlorine) sanitizer - Answer-1 tablespoon (tbsp) for every gallon
What is the maximum temperature at which cold. Foods should be held. In a buffet? -
Answer-41°
Danger zone - Answer-41°-135°
The clearest indication that a canned product is dangerous - Answer-Swollen top or
base
What is the minimum internal temperature that a lamb chop should be cook to? -
Answer-145°
Properly cooked chicken temperature - Answer-165°
Types of contaminations - Answer-Biological, physical and chemical
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