CULINARY ARTS FINAL STUDY GUIDE
EXAM QUESTIONS AND ANSWERS
What is the danger zone? - Answer-41-135 degrees
What happens in the danger zone? - Answer-bacteria grows the fastest
How do you properly thaw meat/poultry? - Answer-Thaw in the fridge, cold tub of water,
or microwave/oven (starts the cooking process) as long as not room temp.
What does freezing do to bacteria? - Answer-Stops all bacteria from growing. (doesn't
kill)
What is cross contamination? give ex - Answer-spreading harmful bacteria from one
food to another: cutting veggies on a cutting board you just cut raw chicken with.
What are the hand washing procedures? - Answer-20 sec scrub with soap and warm
water: top/bottom of hands, between fingers, nails and wrists
How do you put out a grease fire? - Answer-Turn off burner or unplug appliance, keep
oven door closed until fire has died down, fire extinguisher and smother the fire with
baking soda. (lid or fire blanket)
How do you properly open a range/stove door? - Answer-From the side with oven mitts.
scooper - Answer-cookie scoop: used to portion out equal amounts of cookie dough
spoons - Answer-measuring spoons: used to measure small amounts of liquid and dry
ingredients
gloves - Answer-oven mitts: used safely protect hands from heat
clear cups - Answer-liquid measuring cups: used to measure liquid ingredients
orange and blue spoons - Answer-rubber scraper: used to scrape the sides of bowls or
cups to remove ingredients
dry cups - Answer-dry measuring cups: used to measure dry ingredients
chomper - Answer-tongs: used to lift, flip and serve foods
potato masher look - Answer-pastry blender: used to cut fat into flour
, spoon with bowl looking spot - Answer-ladle: used to scoop and serve liquid food
products
box with holes - Answer-grater: used to shred and grate food into smaller pieces.
cylinder that you churn - Answer-sifter: used to incorporate air and 'fluff' into dry
ingredients
bowl with holes - Answer-colander: used to separate solids from liquids
Describe the Big G: - Answer-1 gallon = 4 quarts = 8 pints = 16 cups = 8 tbsp = 24 tsp
Describe stick of butter method - Answer-1 stick of butter = 1/2 cup = 1/4 pound =4 oz =
8 tbsp
abbreviation for quart - Answer-qt
abbreviation for pint - Answer-pt
abbreviation for cup - Answer-c
abbreviation for gallon - Answer-gal
abbreviation for tablespoon - Answer-T, tbsp
abbreviation for pound - Answer-lb, #
abbreviation for teaspoon - Answer-tsp, t
abbreviation for ounce - Answer-oz
cut in half 1 cup - Answer-1/2 cup, 2x 1/4 cups
cut in half 2/3 cup - Answer-1/3 cup
cut in half 1 tablespoon - Answer-1/2 tbsp or 1 and 1/2 tsp
double 2 ounces - Answer-4 oz, 1/2 cup, 2x1/4 cup, 1/4 lb, 8tbsp
double 1/2 cup - Answer-1 cup, 2x1/2cup, 4x1/4cup, 3x1/3cup
double 2 tablespoons - Answer-4tbsp, 1/4c, 2oz, 1/8 lb
How do you properly use a knife? - Answer-thumb and forefinger on end of blade, wrap
remaining 3 fingers around handle, rest blade against knuckle. rocking motion
EXAM QUESTIONS AND ANSWERS
What is the danger zone? - Answer-41-135 degrees
What happens in the danger zone? - Answer-bacteria grows the fastest
How do you properly thaw meat/poultry? - Answer-Thaw in the fridge, cold tub of water,
or microwave/oven (starts the cooking process) as long as not room temp.
What does freezing do to bacteria? - Answer-Stops all bacteria from growing. (doesn't
kill)
What is cross contamination? give ex - Answer-spreading harmful bacteria from one
food to another: cutting veggies on a cutting board you just cut raw chicken with.
What are the hand washing procedures? - Answer-20 sec scrub with soap and warm
water: top/bottom of hands, between fingers, nails and wrists
How do you put out a grease fire? - Answer-Turn off burner or unplug appliance, keep
oven door closed until fire has died down, fire extinguisher and smother the fire with
baking soda. (lid or fire blanket)
How do you properly open a range/stove door? - Answer-From the side with oven mitts.
scooper - Answer-cookie scoop: used to portion out equal amounts of cookie dough
spoons - Answer-measuring spoons: used to measure small amounts of liquid and dry
ingredients
gloves - Answer-oven mitts: used safely protect hands from heat
clear cups - Answer-liquid measuring cups: used to measure liquid ingredients
orange and blue spoons - Answer-rubber scraper: used to scrape the sides of bowls or
cups to remove ingredients
dry cups - Answer-dry measuring cups: used to measure dry ingredients
chomper - Answer-tongs: used to lift, flip and serve foods
potato masher look - Answer-pastry blender: used to cut fat into flour
, spoon with bowl looking spot - Answer-ladle: used to scoop and serve liquid food
products
box with holes - Answer-grater: used to shred and grate food into smaller pieces.
cylinder that you churn - Answer-sifter: used to incorporate air and 'fluff' into dry
ingredients
bowl with holes - Answer-colander: used to separate solids from liquids
Describe the Big G: - Answer-1 gallon = 4 quarts = 8 pints = 16 cups = 8 tbsp = 24 tsp
Describe stick of butter method - Answer-1 stick of butter = 1/2 cup = 1/4 pound =4 oz =
8 tbsp
abbreviation for quart - Answer-qt
abbreviation for pint - Answer-pt
abbreviation for cup - Answer-c
abbreviation for gallon - Answer-gal
abbreviation for tablespoon - Answer-T, tbsp
abbreviation for pound - Answer-lb, #
abbreviation for teaspoon - Answer-tsp, t
abbreviation for ounce - Answer-oz
cut in half 1 cup - Answer-1/2 cup, 2x 1/4 cups
cut in half 2/3 cup - Answer-1/3 cup
cut in half 1 tablespoon - Answer-1/2 tbsp or 1 and 1/2 tsp
double 2 ounces - Answer-4 oz, 1/2 cup, 2x1/4 cup, 1/4 lb, 8tbsp
double 1/2 cup - Answer-1 cup, 2x1/2cup, 4x1/4cup, 3x1/3cup
double 2 tablespoons - Answer-4tbsp, 1/4c, 2oz, 1/8 lb
How do you properly use a knife? - Answer-thumb and forefinger on end of blade, wrap
remaining 3 fingers around handle, rest blade against knuckle. rocking motion
