©THEBRIGHT 2024/2025 ALL RIGHTS RESERVED.
Culinary Arts I TSA Prep Exam Questions
And Answers 100% Guaranteed Pass.
Pasteurization is the process of... - Answer✔Heating milk to remove harmful bacteria.
One of the first cookbooks, De Re Conquinaria (on cooking) was written by... - Answer✔Marcus
Apicius.
Which culinary advancement cuisine did Catherine de Medici bring to France? - Answer✔Haute
The first impression of an operation that guests receive is from the - Answer✔Hostess/Host
Tourist who visit places in order to enjoy their natural beauty are _______ -
Answer✔Environmental
Which type of lodging is most likely to rely on business travelers and typically experiences low
occupancy rates on weekends? - Answer✔International airport
As part of the full service segment which properties cater to wealthy travelers and corporate
executives? - Answer✔Luxury
What type of restaurant provides serving staff that takes orders while patrons are seated and the
average per person dinner is $10-$25? - Answer✔Casual dining full-service
A service or product provided to guest for their convenience either with or without an additional
fee is a(n) - Answer✔Amenity
Boulanger affected the growth of the foodservice industry by - Answer✔Opening he first
restaurant
What is the temperature range for the temperature danger zone? - Answer✔41⁰F to 135⁰F
A critical control point CCP is a point - Answer✔Where measures can be applied to prevent
hazards
The temperature of a roast is checked to see if it had met it critical limit of 145⁰F for 4 minutes.
This is an example of which HACCP principle? - Answer✔Verification
First in first out is a method of - Answer✔Stock rotation
How should food be labeled if stored out of its original container? - Answer✔Contents and date
1|Page
, ©THEBRIGHT 2024/2025 ALL RIGHTS RESERVED.
If food contact surfaces are in constant use, they must be cleaned and sanitized every ___ hours.
- Answer✔4
To prevent food allergens from being transferred to food... - Answer✔Clean and sanitize utensils
before use
Foodhandlers should keep their fingernails... - Answer✔Short and unpolished
To measure the temperature of equipment surfaces us a - Answer✔Infrared thermometer
What is the maximum acceptable receiving temperature for fresh beef? - Answer✔41⁰F
Where should raw poultry be placed in a cooler that includes raw and ready to eat food? -
Answer✔On the bottom shelf
Thawing food at room temperature could lead to - Answer✔Time-temperature abuse
The purpose of a food safety management system is to - Answer✔Indentify and control possible
hazards
Which federal agency creates and enforces safety related standards and regulations in the
workplace? - Answer✔OSHA
A safety inspection of an operation's facility, equipment, employee practices, and management
practices is called a(n) ___________ audit - Answer✔General safety
A choking person can be helped by the use of - Answer✔The Heimlich maneuver
The best way to carry a knife in a kitchen is to hold the blade pointing - Answer✔Downward and
close to your side
A class B fire extinguisher should be used for which type of fire? - Answer✔grease, oil, or liquid
stored under pressure
Which class of fire extinguisher should an employee use to put out an electrical fire? -
Answer✔Class C
What is the most serious degree of burn? - Answer✔Third
An event in which property damage of injury is narrowly avoided is a (n) - Answer✔Near miss
What type of heat detector uses infrared and ultraviolet sensors that respond to the movement of
flame or to its radiant energy? - Answer✔Flame detector
Heat detectors are activated by a significant.... - Answer✔Increase in temperature
If you use 1 pound of mirepoix in a recipe that yields 1 gallon of soup, how much mirepoix do
you need to make 3 ½ gallons of soup? - Answer✔3 ½ pounds
At what temperature does water boil? - Answer✔212⁰F
The amount of space an item occupies is called - Answer✔Volume
2|Page
Culinary Arts I TSA Prep Exam Questions
And Answers 100% Guaranteed Pass.
Pasteurization is the process of... - Answer✔Heating milk to remove harmful bacteria.
One of the first cookbooks, De Re Conquinaria (on cooking) was written by... - Answer✔Marcus
Apicius.
Which culinary advancement cuisine did Catherine de Medici bring to France? - Answer✔Haute
The first impression of an operation that guests receive is from the - Answer✔Hostess/Host
Tourist who visit places in order to enjoy their natural beauty are _______ -
Answer✔Environmental
Which type of lodging is most likely to rely on business travelers and typically experiences low
occupancy rates on weekends? - Answer✔International airport
As part of the full service segment which properties cater to wealthy travelers and corporate
executives? - Answer✔Luxury
What type of restaurant provides serving staff that takes orders while patrons are seated and the
average per person dinner is $10-$25? - Answer✔Casual dining full-service
A service or product provided to guest for their convenience either with or without an additional
fee is a(n) - Answer✔Amenity
Boulanger affected the growth of the foodservice industry by - Answer✔Opening he first
restaurant
What is the temperature range for the temperature danger zone? - Answer✔41⁰F to 135⁰F
A critical control point CCP is a point - Answer✔Where measures can be applied to prevent
hazards
The temperature of a roast is checked to see if it had met it critical limit of 145⁰F for 4 minutes.
This is an example of which HACCP principle? - Answer✔Verification
First in first out is a method of - Answer✔Stock rotation
How should food be labeled if stored out of its original container? - Answer✔Contents and date
1|Page
, ©THEBRIGHT 2024/2025 ALL RIGHTS RESERVED.
If food contact surfaces are in constant use, they must be cleaned and sanitized every ___ hours.
- Answer✔4
To prevent food allergens from being transferred to food... - Answer✔Clean and sanitize utensils
before use
Foodhandlers should keep their fingernails... - Answer✔Short and unpolished
To measure the temperature of equipment surfaces us a - Answer✔Infrared thermometer
What is the maximum acceptable receiving temperature for fresh beef? - Answer✔41⁰F
Where should raw poultry be placed in a cooler that includes raw and ready to eat food? -
Answer✔On the bottom shelf
Thawing food at room temperature could lead to - Answer✔Time-temperature abuse
The purpose of a food safety management system is to - Answer✔Indentify and control possible
hazards
Which federal agency creates and enforces safety related standards and regulations in the
workplace? - Answer✔OSHA
A safety inspection of an operation's facility, equipment, employee practices, and management
practices is called a(n) ___________ audit - Answer✔General safety
A choking person can be helped by the use of - Answer✔The Heimlich maneuver
The best way to carry a knife in a kitchen is to hold the blade pointing - Answer✔Downward and
close to your side
A class B fire extinguisher should be used for which type of fire? - Answer✔grease, oil, or liquid
stored under pressure
Which class of fire extinguisher should an employee use to put out an electrical fire? -
Answer✔Class C
What is the most serious degree of burn? - Answer✔Third
An event in which property damage of injury is narrowly avoided is a (n) - Answer✔Near miss
What type of heat detector uses infrared and ultraviolet sensors that respond to the movement of
flame or to its radiant energy? - Answer✔Flame detector
Heat detectors are activated by a significant.... - Answer✔Increase in temperature
If you use 1 pound of mirepoix in a recipe that yields 1 gallon of soup, how much mirepoix do
you need to make 3 ½ gallons of soup? - Answer✔3 ½ pounds
At what temperature does water boil? - Answer✔212⁰F
The amount of space an item occupies is called - Answer✔Volume
2|Page
