CULINARY ARTS EXAM STUDY GUIDE
QUIZ QUESTIONS WITH COMPLETE
SOLUTIONS
Basic Safety and Sanitation Procedures: - Answer-1. Have closed toes shoes, never
cook in loose clothes and in long dangling jewelry- tie long hair back also.
2. Wipe things after usage and spills immediately, keep a clean workspace often.
3. Hold knife downwards when walking etc., store them away in a wooden block or in a
drawer, out of reach.
4. Dry hands with separate paper towels and wash hands and forearms before handling
food and cooking, especially when you go out of the room and during handling meat or
poultry. (Can lead to bacteria if not.)
5. Use gloves if you have long nails, clean under nails.
6. Keep plastic away from the flame
7. Don't lift an object by yourself if it's heavy. Turn of not using kitchen equipment.
8. Keep potholders away from the front of the stove.
9. Separate raw meat and poultry from items whenever you use them or store them-
don't cross-contaminate.
10. Cook to the right temperature, chill refrigerator promptly, don let temperature-
sensitive foods sit out in the kitchen.
11. Get a fire extinguisher for your kitchen.
Food preparation and store raw vs. cooked - Answer-1. Delivered at 41 degrees
Fahrenheit or below temp
2. Ideal temp in dry storage area 50-70 degrees Fahrenheit
3. Food products (refrigerated) kept 41 degrees Fahrenheit
4. Frozen storage- store frozen foods at 0 degrees Fahrenheit
--------
, Storage
1. Always refrigerate perishable food within 2 hours—1 hour when the temperature is
above 90 °F (32.2 ºC).
2. The refrigerator should be at 40 °F (4.4 ºC) or below and the freezer at 0 °F (-17.7 ºC)
or below.
3. Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days;
other beef, veal, lamb, or pork, within 3 to 5 days.
4. Perishable food such as meat and poultry should be wrapped securely to maintain
quality and to prevent meat juices from getting onto other food.
5. To maintain quality when freezing meat and poultry in its original package, wrap the
package again with foil or plastic wrap that is recommended for the freezer.
6. Canned foods are safe indefinitely as long as they are not exposed to freezing
temperatures or temperatures above 90 °F. If the cans look ok, they are safe to use.
Discard cans that are dented, rusted, or swollen. High-acid canned food (tomatoes,
fruits) will keep their best quality for 12 to 18 months; low-acid canned food (meats,
vegetables) for 2 to 5 years.
Preparation
1. Always wash hands with warm water and soap for 20 seconds before and after
handling food.
2. Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from
other food. After cutting raw meats, wash cutting board, utensils, and countertops with
hot, soapy water.
3. Cutting boards, utensils, and countertops can be sanitized by using a solution of 1
tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
Marinate meat and poultry in a covered dish in the refrigerator.
Danger zone temperature- - Answer-The temperature danger zone is 41-140 degrees
Fahrenheit. Food must be thrown away after four hours if they are not held at 140
degrees Fahrenheit or above. Four-hour time zone begins when the food is received-
every time within the danger zone, the four hour time decreases, it does not begin
again.
Food can spend 2 hours in the "danger zone" never over bacteria grows rapidly in the
ranges 40 to 140 degrees, doubling in number in as little as 20 minutes.
QUIZ QUESTIONS WITH COMPLETE
SOLUTIONS
Basic Safety and Sanitation Procedures: - Answer-1. Have closed toes shoes, never
cook in loose clothes and in long dangling jewelry- tie long hair back also.
2. Wipe things after usage and spills immediately, keep a clean workspace often.
3. Hold knife downwards when walking etc., store them away in a wooden block or in a
drawer, out of reach.
4. Dry hands with separate paper towels and wash hands and forearms before handling
food and cooking, especially when you go out of the room and during handling meat or
poultry. (Can lead to bacteria if not.)
5. Use gloves if you have long nails, clean under nails.
6. Keep plastic away from the flame
7. Don't lift an object by yourself if it's heavy. Turn of not using kitchen equipment.
8. Keep potholders away from the front of the stove.
9. Separate raw meat and poultry from items whenever you use them or store them-
don't cross-contaminate.
10. Cook to the right temperature, chill refrigerator promptly, don let temperature-
sensitive foods sit out in the kitchen.
11. Get a fire extinguisher for your kitchen.
Food preparation and store raw vs. cooked - Answer-1. Delivered at 41 degrees
Fahrenheit or below temp
2. Ideal temp in dry storage area 50-70 degrees Fahrenheit
3. Food products (refrigerated) kept 41 degrees Fahrenheit
4. Frozen storage- store frozen foods at 0 degrees Fahrenheit
--------
, Storage
1. Always refrigerate perishable food within 2 hours—1 hour when the temperature is
above 90 °F (32.2 ºC).
2. The refrigerator should be at 40 °F (4.4 ºC) or below and the freezer at 0 °F (-17.7 ºC)
or below.
3. Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days;
other beef, veal, lamb, or pork, within 3 to 5 days.
4. Perishable food such as meat and poultry should be wrapped securely to maintain
quality and to prevent meat juices from getting onto other food.
5. To maintain quality when freezing meat and poultry in its original package, wrap the
package again with foil or plastic wrap that is recommended for the freezer.
6. Canned foods are safe indefinitely as long as they are not exposed to freezing
temperatures or temperatures above 90 °F. If the cans look ok, they are safe to use.
Discard cans that are dented, rusted, or swollen. High-acid canned food (tomatoes,
fruits) will keep their best quality for 12 to 18 months; low-acid canned food (meats,
vegetables) for 2 to 5 years.
Preparation
1. Always wash hands with warm water and soap for 20 seconds before and after
handling food.
2. Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from
other food. After cutting raw meats, wash cutting board, utensils, and countertops with
hot, soapy water.
3. Cutting boards, utensils, and countertops can be sanitized by using a solution of 1
tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
Marinate meat and poultry in a covered dish in the refrigerator.
Danger zone temperature- - Answer-The temperature danger zone is 41-140 degrees
Fahrenheit. Food must be thrown away after four hours if they are not held at 140
degrees Fahrenheit or above. Four-hour time zone begins when the food is received-
every time within the danger zone, the four hour time decreases, it does not begin
again.
Food can spend 2 hours in the "danger zone" never over bacteria grows rapidly in the
ranges 40 to 140 degrees, doubling in number in as little as 20 minutes.
