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Culinary Workplace readiness Exam Questions and Answers 100% Pass $11.49
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Culinary Workplace readiness Exam Questions and Answers 100% Pass

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  • Workplace Readiness Skills

Culinary Workplace readiness Exam Questions and Answers 100% Pass What is the nationally recognized temperature danger zone - 135-41 Previously prepared sauces should be reheated to a min internal temp of ___________ for ____________ seconds within 2 hours - 165 for 15 sec sanitation rules for...

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  • January 10, 2025
  • 6
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • Workplace Readiness Skills
  • Workplace Readiness Skills
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EmilyCharlene
Culinary Workplace readiness Exam
Questions and Answers 100% Pass

What is the nationally recognized temperature danger zone - ✔✔135-41


Previously prepared sauces should be reheated to a min internal temp of ___________ for ____________

seconds within 2 hours - ✔✔165 for 15 sec


sanitation rules for food services establishment should be written and _______ - ✔✔Posted


What temp must all soups be cooled in 6 hours when preparing them for use the next day - ✔✔41 or

below


cleaning means __________ sanitizing means ________________ - ✔✔removing dirt


reducing pathogens


which first aid procedure is used on a choking victim - ✔✔Heimlich maneuver


Proper hand washing - ✔✔20 sec total


10-15 of scrubbing


at least 100º


what practices can help prevent accidental cuts in the kitchen - ✔✔-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




EMILY CHARLENE © 2025, ALL RIGHTS RESERVED 1

, Which practice is best suited for rotation of food product - ✔✔Using FIFO Method


what is one of the purpose of material safety data sheets - ✔✔physical health fire and reactivity hazards


first step in cleaning a dishwasher machine is to - ✔✔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 - ✔✔Salmonella no typhoidal


what is the proper way to clean the can opener blade and how often - ✔✔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 - ✔✔4 hours


#1 cause of cross contamination by employees is - ✔✔poor personal hygiene & time temp abuse


How should RTE foods be handled - ✔✔with tongs and gloves


Ways to thaw food - ✔✔-fridge


-running water


-microwave


-cooking


according to federal state and local guidelines the acceptable time range for replacing sanitizing solutions

is - ✔✔after 4 hrs


What is proper temp of the day storage room and proper way of storing items - ✔✔65-70 room temp

away from wall 6 in from the floor




EMILY CHARLENE © 2025, ALL RIGHTS RESERVED 2

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