Culinary Arts Final Exam 2024 Questions and Answers 100% Solved correctly

Three types of hazards that make food unsafe are: - Answer-Physical, Chemical, Biological During the hand washing process, hands and arms should be scrubbed for: - Answer-10-15 seconds Where should a food handler check the temperature of food? - Answer-On the thickest part The transfer of pathogens front one surface to another is called - Answer-Cross contamination Surfaces that touch food must be - Answer-Cleaned and Sanitized The federal agency that creates and enforces safety related standards and regulations in the workplace is called - Answer-OSHA Restaurant and foodservice employees should not wear shoes that are - Answer-Open toed When carrying hot food, food handlers should - Answer-Warn others by saying Hot When lifting a load bend from the - Answer-Knees and lift from the leg 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-ColanderWhy 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 - AnswerHarassment 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 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 vegetablesAn 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 To safely cool a five gallon stock of chili, you should - Answer-Ice bath and divide it into small container and refrigerate it Pot roasting is a form of which cooking method - Answer-Braising Which of the following is a dry heat cooking method - Answer-Baking Which unit measures weight - Answer-Pound Which metric measures volume - Answer-Liter Which food is most likely to be measured by volume - Answer-Olive oil You have a recipe that served 20 and you want to convert it to 10 servings. What number should you multiply the ingredients - Answer-.5 A roux is a thickener made of equal parts of cooked flour and fat - Answer-True Which of these steps comes first in the flow of food - Answer-Receiving What is the best way to dry utensils after cleaning and sanitizing them - Answer-Airdry Which of the following is more important to store away from food - Answer-ChemicalsWhat is the correct way to describe a julienne cut - Answer-Long, thin, and rectangular shape Viruses are often found in - Answer-Water that is not filtered Food services have a responsibility not to cause injury or create an environment that would allow injury to occur - Answer-Anywhere on the premises What would you do if the chocolate becomes grainy or scorched when it is being tempered - AnswerDiscard the chocolate Cocoa beans that have been crushed into a paste are called - Answer-Chocolate liquor If 24 ounces of milk is needed for 30 portions how many ounces are needed for 60 portions - Answer-48 ounces The technique that refers to the preparation and assembly of ingredients used before cooking for baking - Answer-Mis en plaz In a refrigerator a raw package of ground beef should be stored - Answer-Below cooked food If a can of tomatoes has a swollen top or bottom you should - Answer-Return it How many ounces are in a cup - Answer-8 ounces If you had a quart if Milk how many cups of milk would you have - Answer-4 cups