CULINARY ARTS II FINAL EXAM
QUESTIONS WITH COMPLETE
ANSWERS
The ideal storage temperature for meat and poultry is - answer-40 degrees or below
The sequence of steps needed to transform raw materials and ingredients into
manufactured food products - answer-flow of food
Food, acidity, time, temperature, oxygen, moisture
The 6 conditions favorable for foodborne pathogen growth - answer-fattom
39 to 140 degrees f, the temperature range in which foodborne bacteria can grow -
answer-temperature danger zone
First in, first out - answer-fifo
Infrared thermometer, counter scale, platform scale - answer-tools used in inspection
Cook food by surrounding it with hot air - answer-conventional oven
Circulates hot air by using a fan placed at the back of the oven - answer-convection
oven
Steaming, boiling, simmering - answer-moist heat cooking
Baking, sauteing, searing - answer-dry heat cooking
High heat to seal in juices, used in stewing and braising - answer-searing
What types of cooked eggs have a completely cooked white and yolk - answer-hard
boiled eggs
Runny yolk - answer-fried easy
Somewhat firm yolk - answer-fried medium
Flipped over, hard yolk - answer-fried hard
Flip egg part way through cooking process and serve immediately (runny yolk) -
answer-over easy
QUESTIONS WITH COMPLETE
ANSWERS
The ideal storage temperature for meat and poultry is - answer-40 degrees or below
The sequence of steps needed to transform raw materials and ingredients into
manufactured food products - answer-flow of food
Food, acidity, time, temperature, oxygen, moisture
The 6 conditions favorable for foodborne pathogen growth - answer-fattom
39 to 140 degrees f, the temperature range in which foodborne bacteria can grow -
answer-temperature danger zone
First in, first out - answer-fifo
Infrared thermometer, counter scale, platform scale - answer-tools used in inspection
Cook food by surrounding it with hot air - answer-conventional oven
Circulates hot air by using a fan placed at the back of the oven - answer-convection
oven
Steaming, boiling, simmering - answer-moist heat cooking
Baking, sauteing, searing - answer-dry heat cooking
High heat to seal in juices, used in stewing and braising - answer-searing
What types of cooked eggs have a completely cooked white and yolk - answer-hard
boiled eggs
Runny yolk - answer-fried easy
Somewhat firm yolk - answer-fried medium
Flipped over, hard yolk - answer-fried hard
Flip egg part way through cooking process and serve immediately (runny yolk) -
answer-over easy
