Culinary Final Exam with 100% Correct
Answers
1. The most important aspect of pest control can be traced to:
A. Using the correct chemical
B. Depriving pests of food, water, and shelter
C. A good pest control company
D. The geographical location of the restaurant - correct Answer-B. Depriving pests of
food, water, and shelter
2. The correct order of cleaning when using a three compartment sink:
A. Wash, rinse, sanitize
B. Sanitize, rinse, wash
C. Wash, sanitize, rinse
D. None of the above - correct Answer-A. Wash, rinse, sanitize
3. If food falls on the floor, what is the proper action to take?
A. If under three seconds on floor, use it
B. Cook the food in the microwave
C. Cook the outside to avoid contamination
D. Throw it out - correct Answer-D. Throw it out
4. The second step of properly washing a food contact surface is:
A. Wash
B. Rinse
C. Sanitize
D. Dry - correct Answer-B. Rinse
5. A sanitizer test strip should be dipped in the sanitation solution for a minimum of how
many seconds?
A. 25 seconds
B. 60 seconds
C. 10 seconds
D. 1 second - correct Answer-C. 10 seconds
6. Wiping cloths stored in a sanitary bucket with the proper amount of sanitation solution
are for:
A. Wiping spills
B. Washing cutting boards
C. Washing hands
D. All of the above - correct Answer-A. Wiping spills
,7. A restaurant should react to a backup of raw sewage by taking the following action(s):
A. Closing the restaurant
B. Correcting the cause of the backup
C. Cleaning the area of the backup
D. All of the above - correct Answer-D. All of the above
8. You have just finished cutting raw chicken on your cutting board and your next task is
to cut onions for a raw salad. What step should be taken before cutting the raw onion?
A. Turn the board over to avoid cross contamination
B. Rinse the board in running water
C. Wipe the board of any remaining raw chicken
D. Wash, rinse, and sanitize the cutting board - correct Answer-D. Wash, rinse, and
sanitize the cutting board
9. The most frequent cause of fires in a restaurant can be traced to:
A. Insurance fraud
B. Cigarette smoking
C. Greasy hood and vent systems
D. Faulty wiring - correct Answer-C. Greasy hood and vent systems
10. All of the following will affect the sanitation ability of a diluted sanitizer except:
A. Amount of time that passes since the solution was made
B. Amount of times you use the sanitation solution
C. Dipping test strips into the sanitation solution
D. Adding more sanitizer to the solution - correct Answer-C. Dipping test strips into the
sanitation solution
11. If you are running dangerously low on cleaning detergent for the dishwasher and
cannot make it through the entire day you should:
A. Dilute the detergent by 50%
B. Go to the store and buy some detergent
C. Rinse the dishes with an extra rinse cycle
D. Close the restaurant - correct Answer-B. Go to the store and buy some detergent
12. The correct amount of bleach to add to one quart of water for a properly prepared
sanitation bucket is:
A. 1 quart
B. ½ quart
C. 1 cup
D. 1 teaspoon - correct Answer-D. 1 teaspoon
13. The following cleaning utility should be kept at all stations to ensure that all spills
and food particles are removed during the course of a service:
A. Paper towels
B. Cloth towels
, C. Squeegee
D. All of the above - correct Answer-A. Paper towels
14. To determine if your chemical sanitizing buckets in the kitchen are of the correct
potency, you should:
A. Change the diluted sanitizer every eight hours
B. Use chemical test strips
C. Make sure to use a lot of chemicals
D. Change the diluted sanitizer every time it appears dirty - correct Answer-B. Use
chemical test strips
15. Food Safety is of particular importance for which of the following groups?
A. Children under the age of six
B. Adults over the age of sixty five
C. People with an immunodeficiency
D. All of the above - correct Answer-D. All of the above
16. For any workstation within a kitchen, the following article(s) should always be found:
A. Plastic hand gloves
B. Red bucket filled with diluted bleach water
C. Head gear
D. All of the above - correct Answer-D. All of the above
17. Some signs of rodent infestation include:
A. Rub marks along the wall
B. Small brown matter around the walls of the kitchen
C. Teeth marks on foods in the dry storage area
D. All of the above - correct Answer-D. All of the above
18. Cans with the following feature(s) are considered unsafe for restaurant use:
A. Rusty cans
B. Cans with dents
C. Outdated cans
D. All of the above - correct Answer-D. All of the above
19. To reduce the chances of food borne illness from becoming a problem on
glassware, all glassware should be held by which part of the glass?
A. Stem
B. Rim
C. Any part is okay
D. Inner portion - correct Answer-A. Stem
20. To ensure that food pests such as flies or mice are not a problem within your
kitchen, it is important to:
A. Use an authorized pest control company
B. Immediately respond to any visible problem
Answers
1. The most important aspect of pest control can be traced to:
A. Using the correct chemical
B. Depriving pests of food, water, and shelter
C. A good pest control company
D. The geographical location of the restaurant - correct Answer-B. Depriving pests of
food, water, and shelter
2. The correct order of cleaning when using a three compartment sink:
A. Wash, rinse, sanitize
B. Sanitize, rinse, wash
C. Wash, sanitize, rinse
D. None of the above - correct Answer-A. Wash, rinse, sanitize
3. If food falls on the floor, what is the proper action to take?
A. If under three seconds on floor, use it
B. Cook the food in the microwave
C. Cook the outside to avoid contamination
D. Throw it out - correct Answer-D. Throw it out
4. The second step of properly washing a food contact surface is:
A. Wash
B. Rinse
C. Sanitize
D. Dry - correct Answer-B. Rinse
5. A sanitizer test strip should be dipped in the sanitation solution for a minimum of how
many seconds?
A. 25 seconds
B. 60 seconds
C. 10 seconds
D. 1 second - correct Answer-C. 10 seconds
6. Wiping cloths stored in a sanitary bucket with the proper amount of sanitation solution
are for:
A. Wiping spills
B. Washing cutting boards
C. Washing hands
D. All of the above - correct Answer-A. Wiping spills
,7. A restaurant should react to a backup of raw sewage by taking the following action(s):
A. Closing the restaurant
B. Correcting the cause of the backup
C. Cleaning the area of the backup
D. All of the above - correct Answer-D. All of the above
8. You have just finished cutting raw chicken on your cutting board and your next task is
to cut onions for a raw salad. What step should be taken before cutting the raw onion?
A. Turn the board over to avoid cross contamination
B. Rinse the board in running water
C. Wipe the board of any remaining raw chicken
D. Wash, rinse, and sanitize the cutting board - correct Answer-D. Wash, rinse, and
sanitize the cutting board
9. The most frequent cause of fires in a restaurant can be traced to:
A. Insurance fraud
B. Cigarette smoking
C. Greasy hood and vent systems
D. Faulty wiring - correct Answer-C. Greasy hood and vent systems
10. All of the following will affect the sanitation ability of a diluted sanitizer except:
A. Amount of time that passes since the solution was made
B. Amount of times you use the sanitation solution
C. Dipping test strips into the sanitation solution
D. Adding more sanitizer to the solution - correct Answer-C. Dipping test strips into the
sanitation solution
11. If you are running dangerously low on cleaning detergent for the dishwasher and
cannot make it through the entire day you should:
A. Dilute the detergent by 50%
B. Go to the store and buy some detergent
C. Rinse the dishes with an extra rinse cycle
D. Close the restaurant - correct Answer-B. Go to the store and buy some detergent
12. The correct amount of bleach to add to one quart of water for a properly prepared
sanitation bucket is:
A. 1 quart
B. ½ quart
C. 1 cup
D. 1 teaspoon - correct Answer-D. 1 teaspoon
13. The following cleaning utility should be kept at all stations to ensure that all spills
and food particles are removed during the course of a service:
A. Paper towels
B. Cloth towels
, C. Squeegee
D. All of the above - correct Answer-A. Paper towels
14. To determine if your chemical sanitizing buckets in the kitchen are of the correct
potency, you should:
A. Change the diluted sanitizer every eight hours
B. Use chemical test strips
C. Make sure to use a lot of chemicals
D. Change the diluted sanitizer every time it appears dirty - correct Answer-B. Use
chemical test strips
15. Food Safety is of particular importance for which of the following groups?
A. Children under the age of six
B. Adults over the age of sixty five
C. People with an immunodeficiency
D. All of the above - correct Answer-D. All of the above
16. For any workstation within a kitchen, the following article(s) should always be found:
A. Plastic hand gloves
B. Red bucket filled with diluted bleach water
C. Head gear
D. All of the above - correct Answer-D. All of the above
17. Some signs of rodent infestation include:
A. Rub marks along the wall
B. Small brown matter around the walls of the kitchen
C. Teeth marks on foods in the dry storage area
D. All of the above - correct Answer-D. All of the above
18. Cans with the following feature(s) are considered unsafe for restaurant use:
A. Rusty cans
B. Cans with dents
C. Outdated cans
D. All of the above - correct Answer-D. All of the above
19. To reduce the chances of food borne illness from becoming a problem on
glassware, all glassware should be held by which part of the glass?
A. Stem
B. Rim
C. Any part is okay
D. Inner portion - correct Answer-A. Stem
20. To ensure that food pests such as flies or mice are not a problem within your
kitchen, it is important to:
A. Use an authorized pest control company
B. Immediately respond to any visible problem
