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Culinary Exam 1 questions well answered graded A+ passed
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Culinary Exam 1 questions well answered graded A+ passed
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Culinary Exam 1 questions wellanswered graded A+ passed
What is the purpose of the Material Safety Data Seats (MSDS)? - correct answer ✔✔D) to inform
employees of hazards associated with chemicals.
What term means to be "legally responsible"? - correct answer ✔✔C) liable.
Dressing with short or close-fitting sleeves and hair tied back will prevent: - correct answer ✔✔C)
accidental injury.
What should be done to prevent being shocked or burned from electrical appliances? - correct answer
✔✔D) keep electrical cords in good repair.
Which foodservice employee is responsible for filling out an accident report? - correct answer ✔✔D)
manager or supervisor.
The first aid for choking is to: - correct answer ✔✔D) give 5 back blows followed by 5 abdominal thrusts,
repeat until object is dislodged.
When lifting heavy loads, a person should let his/her: - correct answer ✔✔D) legs and arms do most of
the work.
Handles of cooking utensils should be turned: - correct answer ✔✔C) away from the aisle.
Where should a food handler wash his or her hands after prepping food? - correct answer ✔✔C)
designated sink for handwashing.
What condition promotes the growth of bacteria? - correct answer ✔✔C) food held between 70°F-125°F
(21°C-52°C).
, How should hot TCS food be displayed on a self-service bar? - correct answer ✔✔B) at 135°F or hotter.
What federal agency ensures consumers have truthful and informative labeling of products? - correct
answer ✔✔B) Food and Drug Administration (FDA).
Barry washed the prep table with a cloth towel and cleaning solution. Which step should he do next? -
correct answer ✔✔C) rinse the surface.
Which precaution is the least appropriate for the storage, usage, and/or disposal of pesticides? - correct
answer ✔✔D) refilling small containers from large containers.
Kathy is ordering equipment for her restaurant that will come in contact with food. She should order
equipment certified by which organization? - correct answer ✔✔B) National Standards Foundation
(NSF).
Which factor has the least effect on cleaning? - correct answer ✔✔A) brand of sanitizing solution.
Which food should be cooked to 165°F? - correct answer ✔✔D) poultry.
What is a systematic, proactive approach to identify, evaluate, and contain food safety hazards that are
likely to cause illness or injury if regulatory measures fail to be used? - correct answer ✔✔A) Hazard
Analysis Critical Control Points (HACCP).
Bobby is cooking a pot of soup. Which probe should be used to monitor the temperature of the soup? -
correct answer ✔✔B) immersion.
Sneezing or coughing while preparing cuisine will: - correct answer ✔✔C) contaminate the food.
Which practice prevents cross-contamination during food preparation? - correct answer ✔✔D) washing
and sanitizing a cutting board between preparation of raw meats and cooked foods.
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