CULINARY ARTS AND HOSPITALITY
FINAL EXAM REVIEW QUESTIONS WITH
COMPLETE ANSWERS
Professionalism - Answer-the combination of knowledge, skills, attitudes, and
behaviours a person shows while performing and interacting with others
Carryover Cooking - Answer-The internal temperature continues to rise after removing a
steak from the grill. This called...
A good first impression can be made by - Answer-Displaying courtesy, respect, and
friendliness.
Personal Responsibility - Answer-communicating frequently and clearly in the workplace
to limit confusion between employees
Verbal Communication - Answer-body language and gestures
6 conditions that pathogens need to grow - Answer-Food, acidity, time, temperature,
oxygen, moisture
Leaveners - Answer-ingredient that provides stability and prevents baked goods from
collapsing
Mirepoix - Answer-a mixture made of 50% onions, 25% carrots, 25% celery
Chemical storage - Answer-a separate area away from food
Reason for seasoning a dish - Answer-Enhance the depth of flavor
Washing hands - Answer-The single most important part of personal hygiene for a food
handler
Temperature Danger Zone - Answer-41ºf - 141ºf
Bouquet garni - Answer-French for "bag of herbs"; a bundle of fresh herbs, such as
thyme, parsley stems, and a bay leaf tied together.
Stock Pot - Answer-cookware with 2 handles used for boiling and simmering foods
Excluded food handler - Answer-When a food handler has diarrhea or has been
vomiting
FINAL EXAM REVIEW QUESTIONS WITH
COMPLETE ANSWERS
Professionalism - Answer-the combination of knowledge, skills, attitudes, and
behaviours a person shows while performing and interacting with others
Carryover Cooking - Answer-The internal temperature continues to rise after removing a
steak from the grill. This called...
A good first impression can be made by - Answer-Displaying courtesy, respect, and
friendliness.
Personal Responsibility - Answer-communicating frequently and clearly in the workplace
to limit confusion between employees
Verbal Communication - Answer-body language and gestures
6 conditions that pathogens need to grow - Answer-Food, acidity, time, temperature,
oxygen, moisture
Leaveners - Answer-ingredient that provides stability and prevents baked goods from
collapsing
Mirepoix - Answer-a mixture made of 50% onions, 25% carrots, 25% celery
Chemical storage - Answer-a separate area away from food
Reason for seasoning a dish - Answer-Enhance the depth of flavor
Washing hands - Answer-The single most important part of personal hygiene for a food
handler
Temperature Danger Zone - Answer-41ºf - 141ºf
Bouquet garni - Answer-French for "bag of herbs"; a bundle of fresh herbs, such as
thyme, parsley stems, and a bay leaf tied together.
Stock Pot - Answer-cookware with 2 handles used for boiling and simmering foods
Excluded food handler - Answer-When a food handler has diarrhea or has been
vomiting
