Culinary Arts Final Exam Questions and Answers Already Passed

Culinary Arts Final Exam Questions and Answers Already Passed What are the three categories of hazards that can make food dangerous? Physical hazards, Biological hazards, Chemical hazards How long should you scrub your hands and arms while washing them? 10-15 seconds Where is the best place to check the temperature of food? At the thickest part What is the term for the transfer of harmful microorganisms from one surface to another? Cross contamination What must be done to surfaces that come into contact with food? They must be cleaned and sanitized 2 Which federal agency is responsible for enforcing workplace safety standards? OSHA What type of footwear should foodservice workers avoid? Open-toed shoes What should workers say when carrying hot food to alert others? "Hot" When lifting heavy objects, you should bend at your... Knees and lift with your legs How should you pass a knife to another person safely? Place it on a table for the other person to pick up In what temperature range do harmful microorganisms thrive in food? 41°F-135°F 3 What is the safe internal cooking temperature for poultry such as chicken and turkey? 165°F Which kitchen tool is used to strain liquids