INTRO TO CULINARY ARTS FINAL EXAM
UPDATED ACTUAL QUESTIONS AND CORRECT
ANSWERS
Question 1.
What type of Fire Extinguisher must you have in a kitchen?
ANSWER
ABC Fire Extinguisher
Question 2.
What types of fires does an ABC Extinguisher handle?
ANSWER
Paper fires (A), grease fires (B), electrical fires (C)
Question 3.
What does PASS stand for?
ANSWER
Pull, Aim, Squeeze, Sweep
Question 4.
What two things should be used on a fire involving a person, their hair, or their clothing?
ANSWER
1 - Fire Blanket
2 - Stop, Drop, and Roll
,Question 5.
Danger Zone
ANSWER
The temperature at which there is the most rapid bacterial growth.
Question 6.
What is the temperature range of the Danger Zone?
ANSWER
40-140 degrees Fahrenheit
Question 7.
What room of the house is most susceptible to bacterial growth?
ANSWER
the kitchen
Question 8.
Why is the kitchen susceptible to bacterial growth?
ANSWER
Bacteria thrive in warm, moist environments with an available food source.
Question 9.
What are the methods to safely thaw frozen foods?
ANSWER
Defrost setting on microwave, Refrigerator, run under water
Question 10.
How should you NOT thaw frozen foods?
ANSWER
Leaving it out on the counter
, Question 11.
How long can food be kept safely on room temperature?
ANSWER
2 hours
Question 12.
Cross Contamination
ANSWER
the transfer of bacteria from one source to another
Question 13.
Who is most at risk for foodborne illness?
ANSWER
the elderly, the immune compromised, children, and pregnant women
Question 14.
What causes 95% of foodborne illness?
ANSWER
human hands
Question 15.
Can you always identify contaminated foods?
ANSWER
No, bacteria may be present in perfectly normal looking food
Question 16.
Can foodborne illnesses be prevented?
ANSWER
Yes, by cleaning properly and fully cooking food
UPDATED ACTUAL QUESTIONS AND CORRECT
ANSWERS
Question 1.
What type of Fire Extinguisher must you have in a kitchen?
ANSWER
ABC Fire Extinguisher
Question 2.
What types of fires does an ABC Extinguisher handle?
ANSWER
Paper fires (A), grease fires (B), electrical fires (C)
Question 3.
What does PASS stand for?
ANSWER
Pull, Aim, Squeeze, Sweep
Question 4.
What two things should be used on a fire involving a person, their hair, or their clothing?
ANSWER
1 - Fire Blanket
2 - Stop, Drop, and Roll
,Question 5.
Danger Zone
ANSWER
The temperature at which there is the most rapid bacterial growth.
Question 6.
What is the temperature range of the Danger Zone?
ANSWER
40-140 degrees Fahrenheit
Question 7.
What room of the house is most susceptible to bacterial growth?
ANSWER
the kitchen
Question 8.
Why is the kitchen susceptible to bacterial growth?
ANSWER
Bacteria thrive in warm, moist environments with an available food source.
Question 9.
What are the methods to safely thaw frozen foods?
ANSWER
Defrost setting on microwave, Refrigerator, run under water
Question 10.
How should you NOT thaw frozen foods?
ANSWER
Leaving it out on the counter
, Question 11.
How long can food be kept safely on room temperature?
ANSWER
2 hours
Question 12.
Cross Contamination
ANSWER
the transfer of bacteria from one source to another
Question 13.
Who is most at risk for foodborne illness?
ANSWER
the elderly, the immune compromised, children, and pregnant women
Question 14.
What causes 95% of foodborne illness?
ANSWER
human hands
Question 15.
Can you always identify contaminated foods?
ANSWER
No, bacteria may be present in perfectly normal looking food
Question 16.
Can foodborne illnesses be prevented?
ANSWER
Yes, by cleaning properly and fully cooking food
