INTRO TO CULINARY ARTS ACTUAL TEST
PAPER QUESTIONS AND SOLUTIONS
PROFESSIONAL REVIEW RESOURCE
●● What does FIFO mean?
Answer: First In, First Out
●● What does FATTOM mean?
Answer: Food, Acidity, Time, Temperature, Oxygen, Moisture all of
these items are needed to grow bacteria.
●● List the proper Internal Temperature for Chicken.
Answer: 165
●● When should you change gloves when cooking?
Answer: As soon as they become soiled or torn, before beginning a
different task, at least every four hours during continual use, after
handling raw meat and before handling cooked or ready-to-eat food.
●● What are Material Safety Data Sheets?
Answer: A Safety Data Sheet (SDS), previously called a Material Safety
Data Sheet (MSDS), is a document that provides information on the
, properties of hazardous chemicals and how they affect health and safety
in the workplace.
●● What is a HACCP Plan?
Answer: Hazard analysis and critical control points or HACCP is a
preventive approach to food safety from biological, chemical, and
physical hazards in production processes that can cause the finished
product to be unsafe, and designs measurements to reduce these risks to
a safe level.
●● What is the chain of command when reporting a foodborne illness
outbreak?
Answer: Local, State, Federal
●● Which bacteria are associated with raw chicken?
Answer: E Coli
●● What should you do if you work in a food service establishment and
you don't feel well?
Answer: Stay Home
●● What are the two methods for calibrating a thermometer?
Answer: Ice Point Method and Boiling Point Method
PAPER QUESTIONS AND SOLUTIONS
PROFESSIONAL REVIEW RESOURCE
●● What does FIFO mean?
Answer: First In, First Out
●● What does FATTOM mean?
Answer: Food, Acidity, Time, Temperature, Oxygen, Moisture all of
these items are needed to grow bacteria.
●● List the proper Internal Temperature for Chicken.
Answer: 165
●● When should you change gloves when cooking?
Answer: As soon as they become soiled or torn, before beginning a
different task, at least every four hours during continual use, after
handling raw meat and before handling cooked or ready-to-eat food.
●● What are Material Safety Data Sheets?
Answer: A Safety Data Sheet (SDS), previously called a Material Safety
Data Sheet (MSDS), is a document that provides information on the
, properties of hazardous chemicals and how they affect health and safety
in the workplace.
●● What is a HACCP Plan?
Answer: Hazard analysis and critical control points or HACCP is a
preventive approach to food safety from biological, chemical, and
physical hazards in production processes that can cause the finished
product to be unsafe, and designs measurements to reduce these risks to
a safe level.
●● What is the chain of command when reporting a foodborne illness
outbreak?
Answer: Local, State, Federal
●● Which bacteria are associated with raw chicken?
Answer: E Coli
●● What should you do if you work in a food service establishment and
you don't feel well?
Answer: Stay Home
●● What are the two methods for calibrating a thermometer?
Answer: Ice Point Method and Boiling Point Method
