CULINARY ARTS 1- FINAL EXAM
2025/2026 QUESTIONS AND ANSWERS
100% PASS
The six conditions pathogens need to grow - ANS Food, Acidity, Temperature, Time, Oxygen,
Moisture
What should be used to dry your hands after washing them? - ANS Single-use paper towel
Using bottom to top shelving order and storing foods in proper food containers is a way to
prevent - ANS Cross-contamination
At what internal temperature should raw meat, poultry, and seafood be stored? - ANS 41°F
and below
What is the temperature range of the temperature danger zone? - ANS 41°F- 135°F
Where should chemicals be stored? - ANS In a secure area, away from all food
What is a foodborne illness? - ANS ...
If you were chopping vegetables and cut your finger what is the first step to take? -
ANS Apply gentle pressure
pg. 1 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED
, To work with food, a food handler with a hand wound must - ANS Bandage wound and wear
a glove
TCS foods must be reheated to what temperature for 15 seconds within two hours? -
ANS 165°F
What are three ways to prevent knife cuts? - ANS Cut away from body, never catch falling
knife, never submerge a knife in soapy water
What are three ways to prevent cross-contamination? - ANS Change gloves between tasks,
wash and sanitize work station and utensils, and use separate sinks for different tasks
Executive chef - ANS Coordinates kitchen activity and directs the kitchen staff's training
Sous chef - ANS Participates in supervising and coordinating the preparation of menu items
Pastry chef - ANS Developing recipes for and preparing desserts, pastries, and bread
Garde manager - ANS Responsible for cold food preparation, including salads and cold
appetizers
Line cook - ANS Preparing menu items according to recipe specification
Short order cook - ANS For quickly preparing foods to order in small operations
Blanching - ANS Very brief cooking in boiling water or hot fat
Boiling - ANS Large bubbles breaking the surface
pg. 2 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED
2025/2026 QUESTIONS AND ANSWERS
100% PASS
The six conditions pathogens need to grow - ANS Food, Acidity, Temperature, Time, Oxygen,
Moisture
What should be used to dry your hands after washing them? - ANS Single-use paper towel
Using bottom to top shelving order and storing foods in proper food containers is a way to
prevent - ANS Cross-contamination
At what internal temperature should raw meat, poultry, and seafood be stored? - ANS 41°F
and below
What is the temperature range of the temperature danger zone? - ANS 41°F- 135°F
Where should chemicals be stored? - ANS In a secure area, away from all food
What is a foodborne illness? - ANS ...
If you were chopping vegetables and cut your finger what is the first step to take? -
ANS Apply gentle pressure
pg. 1 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED
, To work with food, a food handler with a hand wound must - ANS Bandage wound and wear
a glove
TCS foods must be reheated to what temperature for 15 seconds within two hours? -
ANS 165°F
What are three ways to prevent knife cuts? - ANS Cut away from body, never catch falling
knife, never submerge a knife in soapy water
What are three ways to prevent cross-contamination? - ANS Change gloves between tasks,
wash and sanitize work station and utensils, and use separate sinks for different tasks
Executive chef - ANS Coordinates kitchen activity and directs the kitchen staff's training
Sous chef - ANS Participates in supervising and coordinating the preparation of menu items
Pastry chef - ANS Developing recipes for and preparing desserts, pastries, and bread
Garde manager - ANS Responsible for cold food preparation, including salads and cold
appetizers
Line cook - ANS Preparing menu items according to recipe specification
Short order cook - ANS For quickly preparing foods to order in small operations
Blanching - ANS Very brief cooking in boiling water or hot fat
Boiling - ANS Large bubbles breaking the surface
pg. 2 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED
