Culinary Arts 1- Final Exam Review Questions with Verified Solutions

Culinary Arts 1- Final Exam Review Questions with Verified Solutions Identify the six key conditions that pathogens need to thrive. Nutrients, appropriate acidity, suitable temperature, adequate time, presence of oxygen, and moisture What is the proper method for drying your hands after washing them? Using a disposable paper towel How can proper shelving and storage prevent contamination? By using the correct storage containers and organizing food by placing raw items below cooked items At what temperature should poultry, raw meat, and seafood be stored to ensure safety? At or below 41°F What is the danger zone temperature range where bacteria can grow rapidly? Between 41°F and 135°F 2 Where should chemicals be kept to ensure they do not contaminate food? Stored securely and away from any food items What defines a foodborne illness? An illness resulting from consuming contaminated food If you cut your finger while preparing vegetables, what should you do first? Stop the bleeding by applying gentle pressure What should a food handler do if they have a wound on their hand and need to handle food? Cover the wound with a bandage and wear a glove What is the required reheating temperature for TCS (Time/Temperature Control for Safety) foods within two hours? 165°F List three ways to prevent cuts when using a knife. 3 Always cut away from yourself, never attempt to catch a falling knife, and avoid leaving knives submerged in water Name three strategies to prevent cross-contamination in the kitchen. Change gloves between different tasks, regularly clean and sanitize work areas and tools, and use designated sinks for different purposes What are the responsibilities of an Executive Chef? Overseeing all kitchen operations and ensuring the kitchen staff is well-trained Describe the role of a Sous Chef. Assisting in the supervision and coordination of food preparation activities What tasks are performed by a Pastry Chef?