Final Exam Culinary Arts UPDATED
ACTUAL Questions and CORRECT
Answers
cross contamination - CORRECT ANSWER - passing bacteria from one surface or food
item to another
food borne illness - CORRECT ANSWER - illness caused by contaminated or spoiled
food
danger zone - CORRECT ANSWER - the temperature range where bacteria can grow in
foods; 41-135 degrees F
165 degrees F - CORRECT ANSWER - temperature at which reheated food and all
poultry must reach for safe eating
40 degrees F - CORRECT ANSWER - cold storage of foods must be 40 degrees or below
0 degrees F - CORRECT ANSWER - proper freezer temperature
Sharp knives - CORRECT ANSWER - The most safe form of a knife because it uses less
pressure
20 seconds - CORRECT ANSWER - time you should wash your hands with hot, soapy
water
common kitchen accidents - CORRECT ANSWER - cuts, spills and burns
dull knives - CORRECT ANSWER - the most dangerous type of knife
,washing hands - CORRECT ANSWER - the most effective prevention of food-borne
illness
when in doubt - CORRECT ANSWER - throw it out
Food Safety - CORRECT ANSWER - how food is handled to prevent foodborne illness,
including food preparation methods, cooking, chilling, and serving
sanitizing - CORRECT ANSWER - clean equipment in a way that kills germs and
parasites
recomendations for food safety - CORRECT ANSWER - clean, seperate, cook, and chill
USDA - CORRECT ANSWER - United States Department of Agriculture
HACCP - CORRECT ANSWER - Hazard Analysis Critical Control Point
Potentially Hazardous Foods - CORRECT ANSWER - Foods that support bacterial
growth
Who needs to be more cautious of potential food borne illnesses? - CORRECT
ANSWER - Children, Elderly, Pregnant Women
Safest ways to thaw foods - CORRECT ANSWER - In the refrigerator, in the microwave,
and use a longer cook time
The two most common agents for sanitizing - CORRECT ANSWER - Heat and chemicals
, Refrigerated Leftovers; Leftovers on the counter - CORRECT ANSWER - 2 days / 2 hours
#1 Rule for storing foods - CORRECT ANSWER - Air tight
#1 Reason for practicing safe and sanitary food handling - CORRECT ANSWER - It may
save a life
Most unsafe way to attempt to extinguish a grease fire - CORRECT ANSWER - Water
In the 3 compartment Sink, what temperature should the wash water be at? - CORRECT
ANSWER - 110 - 120*F
In the 3 compartment Sink, what temperature should the rinse water be at? - CORRECT
ANSWER - warm water (85 - 70*F)
In the 3 compartment Sink, what temperature should the sanitize water be at? - CORRECT
ANSWER - Cool water 70*F
How should dishware dry? - CORRECT ANSWER - Air Dry - never use a towel because
you will recontaminate the dishware.
What does lower temperatures in the wash water lead to? - CORRECT ANSWER -
Greasy, filmy, dirty dishes
Prepare Dishes for Washing - CORRECT ANSWER - pre-soaking and scraping food off
When putting dishes away - CORRECT ANSWER - Avoid touching food surfaces with
fingers
ACTUAL Questions and CORRECT
Answers
cross contamination - CORRECT ANSWER - passing bacteria from one surface or food
item to another
food borne illness - CORRECT ANSWER - illness caused by contaminated or spoiled
food
danger zone - CORRECT ANSWER - the temperature range where bacteria can grow in
foods; 41-135 degrees F
165 degrees F - CORRECT ANSWER - temperature at which reheated food and all
poultry must reach for safe eating
40 degrees F - CORRECT ANSWER - cold storage of foods must be 40 degrees or below
0 degrees F - CORRECT ANSWER - proper freezer temperature
Sharp knives - CORRECT ANSWER - The most safe form of a knife because it uses less
pressure
20 seconds - CORRECT ANSWER - time you should wash your hands with hot, soapy
water
common kitchen accidents - CORRECT ANSWER - cuts, spills and burns
dull knives - CORRECT ANSWER - the most dangerous type of knife
,washing hands - CORRECT ANSWER - the most effective prevention of food-borne
illness
when in doubt - CORRECT ANSWER - throw it out
Food Safety - CORRECT ANSWER - how food is handled to prevent foodborne illness,
including food preparation methods, cooking, chilling, and serving
sanitizing - CORRECT ANSWER - clean equipment in a way that kills germs and
parasites
recomendations for food safety - CORRECT ANSWER - clean, seperate, cook, and chill
USDA - CORRECT ANSWER - United States Department of Agriculture
HACCP - CORRECT ANSWER - Hazard Analysis Critical Control Point
Potentially Hazardous Foods - CORRECT ANSWER - Foods that support bacterial
growth
Who needs to be more cautious of potential food borne illnesses? - CORRECT
ANSWER - Children, Elderly, Pregnant Women
Safest ways to thaw foods - CORRECT ANSWER - In the refrigerator, in the microwave,
and use a longer cook time
The two most common agents for sanitizing - CORRECT ANSWER - Heat and chemicals
, Refrigerated Leftovers; Leftovers on the counter - CORRECT ANSWER - 2 days / 2 hours
#1 Rule for storing foods - CORRECT ANSWER - Air tight
#1 Reason for practicing safe and sanitary food handling - CORRECT ANSWER - It may
save a life
Most unsafe way to attempt to extinguish a grease fire - CORRECT ANSWER - Water
In the 3 compartment Sink, what temperature should the wash water be at? - CORRECT
ANSWER - 110 - 120*F
In the 3 compartment Sink, what temperature should the rinse water be at? - CORRECT
ANSWER - warm water (85 - 70*F)
In the 3 compartment Sink, what temperature should the sanitize water be at? - CORRECT
ANSWER - Cool water 70*F
How should dishware dry? - CORRECT ANSWER - Air Dry - never use a towel because
you will recontaminate the dishware.
What does lower temperatures in the wash water lead to? - CORRECT ANSWER -
Greasy, filmy, dirty dishes
Prepare Dishes for Washing - CORRECT ANSWER - pre-soaking and scraping food off
When putting dishes away - CORRECT ANSWER - Avoid touching food surfaces with
fingers
