CULINARY WORKPLACE READINESS
EXAM QUESTIONS AND ANSWERS
What is the nationally recognized temperature danger zone - Answer-135-41
Previously prepared sauces should be reheated to a min internal temp of ___________
for ____________ seconds within 2 hours - Answer-165 for 15 sec
sanitation rules for food services establishment should be written and _______ -
Answer-Posted
What temp must all soups be cooled in 6 hours when preparing them for use the next
day - Answer-41 or below
cleaning means __________ sanitizing means ________________ - Answer-removing
dirt
reducing pathogens
which first aid procedure is used on a choking victim - Answer-Heimlich maneuver
Proper hand washing - Answer-20 sec total
10-15 of scrubbing
at least 100º
what practices can help prevent accidental cuts in the kitchen - Answer--using gloves or
a towel when removing lids from glass bottles
-use proper openers on bottles or jars
- wash sharp utensils separately & do not leave in sink
Which practice is best suited for rotation of food product - Answer-Using FIFO Method
what is one of the purpose of material safety data sheets - Answer-physical health fire
and reactivity hazards
first step in cleaning a dishwasher machine is to - Answer-clear spray hozzles & food
traps of food & other objects
You ate at a local restaurant and became ill with nausea and stomach cramps. you
ordered and ate a serving of turkey with dressing green beans and fruit salad. you most
likely became infected with which food born illness - Answer-Salmonella no typhoidal
what is the proper way to clean the can opener blade and how often - Answer-
Equipment must be cleaned as soon as it has been in direct contact with food
, a pot of chili has been cooled to 70º in 2 hrs What is the maximum number of hrs
remaining to cool it safely to 41º F - Answer-4 hours
#1 cause of cross contamination by employees is - Answer-poor personal hygiene &
time temp abuse
How should RTE foods be handled - Answer-with tongs and gloves
Ways to thaw food - Answer--fridge
-running water
-microwave
-cooking
according to federal state and local guidelines the acceptable time range for replacing
sanitizing solutions is - Answer-after 4 hrs
What is proper temp of the day storage room and proper way of storing items - Answer-
65-70 room temp away from wall 6 in from the floor
which is the best way to store a knife correctly - Answer-cabinate
rack
shief
What items must you identify on a menu to avoid food allergies - Answer-8 allergens
What causes salmonella? - Answer-people and beverage dispensers
employees may be excluded from work area if - Answer-soar throat
fever
diarrhea
how many hrs can cold food held without refrigeration before must be sold served or
thrown out - Answer-6 hrs
hot foods removed from hot holding by what time must be served sold or thrown out -
Answer-4 hrs
because of danger of food poisoning hollandaise sauce has to be _______ or be made
every two hrs - Answer-thrown out
how do you do cheese fermentation safety - Answer-pasteurized milk
Discrimination rules when hiring - Answer--u prego
- yo religión
describe ethics in the workforce - Answer-morals
EXAM QUESTIONS AND ANSWERS
What is the nationally recognized temperature danger zone - Answer-135-41
Previously prepared sauces should be reheated to a min internal temp of ___________
for ____________ seconds within 2 hours - Answer-165 for 15 sec
sanitation rules for food services establishment should be written and _______ -
Answer-Posted
What temp must all soups be cooled in 6 hours when preparing them for use the next
day - Answer-41 or below
cleaning means __________ sanitizing means ________________ - Answer-removing
dirt
reducing pathogens
which first aid procedure is used on a choking victim - Answer-Heimlich maneuver
Proper hand washing - Answer-20 sec total
10-15 of scrubbing
at least 100º
what practices can help prevent accidental cuts in the kitchen - Answer--using gloves or
a towel when removing lids from glass bottles
-use proper openers on bottles or jars
- wash sharp utensils separately & do not leave in sink
Which practice is best suited for rotation of food product - Answer-Using FIFO Method
what is one of the purpose of material safety data sheets - Answer-physical health fire
and reactivity hazards
first step in cleaning a dishwasher machine is to - Answer-clear spray hozzles & food
traps of food & other objects
You ate at a local restaurant and became ill with nausea and stomach cramps. you
ordered and ate a serving of turkey with dressing green beans and fruit salad. you most
likely became infected with which food born illness - Answer-Salmonella no typhoidal
what is the proper way to clean the can opener blade and how often - Answer-
Equipment must be cleaned as soon as it has been in direct contact with food
, a pot of chili has been cooled to 70º in 2 hrs What is the maximum number of hrs
remaining to cool it safely to 41º F - Answer-4 hours
#1 cause of cross contamination by employees is - Answer-poor personal hygiene &
time temp abuse
How should RTE foods be handled - Answer-with tongs and gloves
Ways to thaw food - Answer--fridge
-running water
-microwave
-cooking
according to federal state and local guidelines the acceptable time range for replacing
sanitizing solutions is - Answer-after 4 hrs
What is proper temp of the day storage room and proper way of storing items - Answer-
65-70 room temp away from wall 6 in from the floor
which is the best way to store a knife correctly - Answer-cabinate
rack
shief
What items must you identify on a menu to avoid food allergies - Answer-8 allergens
What causes salmonella? - Answer-people and beverage dispensers
employees may be excluded from work area if - Answer-soar throat
fever
diarrhea
how many hrs can cold food held without refrigeration before must be sold served or
thrown out - Answer-6 hrs
hot foods removed from hot holding by what time must be served sold or thrown out -
Answer-4 hrs
because of danger of food poisoning hollandaise sauce has to be _______ or be made
every two hrs - Answer-thrown out
how do you do cheese fermentation safety - Answer-pasteurized milk
Discrimination rules when hiring - Answer--u prego
- yo religión
describe ethics in the workforce - Answer-morals
