1|Page
CULINARY ARTS FINAL EXAM LATEST 2026-2027 ACTUAL EXAM
WITH COMPLETE QUESTIONS AND CORRECT DETAILED ANSWERS
(100% VERIFIED ANSWERS) |ALREADY GRADED A+| ||PROFESSOR
VERIFIED|| ||BRANDNEW!!!||
What is the proper way to pass a knife to another person? -
ANSWER-Set it on a table and then he'll take it
Pathogens grow well in food that had a temperature between -
ANSWER-41-135
Chicken, turkey or duck should be cooked to an internal
temperature of .......... for at least seconds - ANSWER-165
What piece of small equipment should be used to drain liquids
from cooked pasta and vegetables - ANSWER-Colander
Why dry heat cooking method without fat cooks the food by
surrounding it with hot, dry air in the oven? - ANSWER-Baking
An employee making an unwanted and offensive comment to a
coworker is an examples of - ANSWER-Harassment
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To keep peeled or sliced apples from turning brown, they should
be coated with - ANSWER-Lemon juice
Small potatoes dumplings served in its king cuisine are called -
ANSWER-Gnocchi
Which document is a brief letter that introduces an applicant to an
employee - ANSWER-Cover letter
What liquid is most often used in making stocks. - ANSWER-
Water
What mother sauce do you make from a white stock - ANSWER-
Vilute
What are the components of mirepoix - ANSWER-50% onions
25% celery 25% carrots
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What is a bouquet Garni ? - ANSWER-A bunch of herbs and
spices put in a cheesecloth used for flavoring a stew or a soup
Which of the following is not a thickening agent - ANSWER-
Bulkigarne
How many ounces are in 5 1/2 cups - ANSWER-44 ounces
If you have 12 1/2 pounds and you needed to convert it to
ounces, how many ounces is that? - ANSWER-200 oz
A paring knife is used for - ANSWER-Peeling and chopping fruits
and vegetables
An all purpose knife is used for chopping, slicing and mincing is -
ANSWER-Chef's knife or French knife
Which one of these is a combination cook by method - ANSWER-
Braising
CULINARY ARTS FINAL EXAM LATEST 2026-2027 ACTUAL EXAM
WITH COMPLETE QUESTIONS AND CORRECT DETAILED ANSWERS
(100% VERIFIED ANSWERS) |ALREADY GRADED A+| ||PROFESSOR
VERIFIED|| ||BRANDNEW!!!||
What is the proper way to pass a knife to another person? -
ANSWER-Set it on a table and then he'll take it
Pathogens grow well in food that had a temperature between -
ANSWER-41-135
Chicken, turkey or duck should be cooked to an internal
temperature of .......... for at least seconds - ANSWER-165
What piece of small equipment should be used to drain liquids
from cooked pasta and vegetables - ANSWER-Colander
Why dry heat cooking method without fat cooks the food by
surrounding it with hot, dry air in the oven? - ANSWER-Baking
An employee making an unwanted and offensive comment to a
coworker is an examples of - ANSWER-Harassment
,2|Page
To keep peeled or sliced apples from turning brown, they should
be coated with - ANSWER-Lemon juice
Small potatoes dumplings served in its king cuisine are called -
ANSWER-Gnocchi
Which document is a brief letter that introduces an applicant to an
employee - ANSWER-Cover letter
What liquid is most often used in making stocks. - ANSWER-
Water
What mother sauce do you make from a white stock - ANSWER-
Vilute
What are the components of mirepoix - ANSWER-50% onions
25% celery 25% carrots
, 3|Page
What is a bouquet Garni ? - ANSWER-A bunch of herbs and
spices put in a cheesecloth used for flavoring a stew or a soup
Which of the following is not a thickening agent - ANSWER-
Bulkigarne
How many ounces are in 5 1/2 cups - ANSWER-44 ounces
If you have 12 1/2 pounds and you needed to convert it to
ounces, how many ounces is that? - ANSWER-200 oz
A paring knife is used for - ANSWER-Peeling and chopping fruits
and vegetables
An all purpose knife is used for chopping, slicing and mincing is -
ANSWER-Chef's knife or French knife
Which one of these is a combination cook by method - ANSWER-
Braising
