Culinary arts 1 - Study guides, Class notes & Summaries

Culinary Arts 1- Final Exam Review | Questions & Answers (100 %Score) Latest Updated 2024/2025 Comprehensive Questions A+ Graded Answers | With Expert Solutions

Culinary Arts SkillsUSA Latest Exam Questions with Correct Answers 100% Verified Beef and veal bones - Correct Answer use bones with some meat still clinging to them to give the stock a richer flavor Dr.Tim Ryan - Correct Answer President of The Culinary institute of America Three potential Hazard - Correct Answer -Biological hazard -physical hazard -Chemical hazard Biological hazards - Correct Answer -Bacteria -viruses -Parasites -fungi (including molds) What does...

A cook cuts his/her hand as a result of using a slicer with a bent guard. Which three actions should be performed during the accident investigation? - Answer-Fill out the applicable OSHA forms, collect physical evidence, and interview all involved. Why should the manager be notified of all guest complaints? - Answer-so that the manager can follow up with the guests and take corrective action Which type of rice is used for risotto? - Answer-Arborio What is an example of an open-ended questi...

A cook cuts his/her hand as a result of using a slicer with a bent guard. Which three actions should be performed during the accident investigation? - Answer- Fill out the applicable OSHA forms, collect physical evidence, and interview all involved. Why should the manager be notified of all guest complaints? - Answer- so that the manager can follow up with the guests and take corrective action Which type of rice is used for risotto? - Answer- Arborio What is an example of an open-ended ...

Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions.

Intro To Culinary Arts Study Guide; Questions and Answers 100% Correct PASS stands for: Correct answer-Point Aim Squeeze Sweep Store heavy loads __________________ the way on __________________ shelves Correct answer-out of, bottom The noncommercial food service segment represents ________________% of the restaurant and food service industry Correct answer-20 Pathogens need six conditions to grow Correct answer-Food, Acidity, Time, Temperature, Oxygen, Moisture In what type of rest...

Culinary Arts 1-2 Final Exam Study Guide

Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions & Answers 100% AccurateCulinary Arts 1 PROSTART LEVEL 1 Final Exam Questions & Answers 100% AccurateCulinary Arts 1 PROSTART LEVEL 1 Final Exam Questions & Answers 100% AccurateCulinary Arts 1 PROSTART LEVEL 1 Final Exam Questions & Answers 100% Accurate A cook cuts his/her hand as a result of using a slicer with a bent guard. Which three actions should be performed during the accident investigation? - ANSWERFill out the applicable OSHA fo...

Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions and Answers 100% CorrectCulinary Arts 1 PROSTART LEVEL 1 Final Exam Questions and Answers 100% CorrectCulinary Arts 1 PROSTART LEVEL 1 Final Exam Questions and Answers 100% Correct A cook cuts his/her hand as a result of using a slicer with a bent guard. Which three actions should be performed during the accident investigation? - ANSWER Fill out the applicable OSHA forms, collect physical evidence, and interview all involved. Why should t...

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 sta...