CULINARY ARTS SEMESTER EXAM
QUESTIONS WITH COMPLETE ANSWERS
2025/2026
- CORRECT ANSWER - Physical Hazard
Transfer of pathogens from one surface or food to another. - CORRECT ANSWER -
Cross-Contamination
A pathogen that cannot grow in food. They need to be in the meat of another
animal. -
CORRECT ANSWER - Parasite
Usually caused by eating raw or undercooked ground beef. - CORRECT ANSWER -
EColi
Usually caused by raw poultry meat, eggs, and dairy products. Symptoms include
headache, diarrhea and vomiting. - CORRECT ANSWER - Salmonellosis
8 Common Food Allergens - CORRECT ANSWER - Milk, eggs, fish, shellfish, wheat,
soy, peanuts and tree nuts.
The leading cause of foodborne illness. Best prevented by practicing good
personal hygiene. -
CORRECT ANSWER - Virus
Pathogens that grow rapidly when conditions are right. Some produce toxins that
make people sick. - CORRECT ANSWER - Bacteria
1
, Food that requires little or no preparation, washing or cooking. - CORRECT
ANSWER - Ready-to-eat food
To cook in the oven with dry heat. - CORRECT ANSWER - Bake
41-135 degrees Fahrenheit - CORRECT ANSWER - Temperature Danger Zone
Double vision, inability to swallow, speech difficulty and gradual paralysis. -
CORRECT
ANSWER - Botulism symptoms
When should you wash your hands? - CORRECT ANSWER - Before preparation,
during preparation, and after preparation.
When food stays too long at temperatures that are good for pathogen growth. -
CORRECT ANSWER - Time-Temperature Abuse
Viruses, parasites, fungi and bacteria that are a threat to food safety. - CORRECT
ANSWER - Pathogen
Disease transmitted to people by food. - CORRECT ANSWER - Foodborne Illness
FAT TOM - CORRECT ANSWER - Food, Acidity, Temperature, Time, Oxygen, and
Moisture are the six things pathogens need to grow.
Foodservice chemicals that can contaminate food if used incorrectly. (cleaners,
sanitizers, polishes, toxic metals) - CORRECT ANSWER - Chemical Hazard
2
QUESTIONS WITH COMPLETE ANSWERS
2025/2026
- CORRECT ANSWER - Physical Hazard
Transfer of pathogens from one surface or food to another. - CORRECT ANSWER -
Cross-Contamination
A pathogen that cannot grow in food. They need to be in the meat of another
animal. -
CORRECT ANSWER - Parasite
Usually caused by eating raw or undercooked ground beef. - CORRECT ANSWER -
EColi
Usually caused by raw poultry meat, eggs, and dairy products. Symptoms include
headache, diarrhea and vomiting. - CORRECT ANSWER - Salmonellosis
8 Common Food Allergens - CORRECT ANSWER - Milk, eggs, fish, shellfish, wheat,
soy, peanuts and tree nuts.
The leading cause of foodborne illness. Best prevented by practicing good
personal hygiene. -
CORRECT ANSWER - Virus
Pathogens that grow rapidly when conditions are right. Some produce toxins that
make people sick. - CORRECT ANSWER - Bacteria
1
, Food that requires little or no preparation, washing or cooking. - CORRECT
ANSWER - Ready-to-eat food
To cook in the oven with dry heat. - CORRECT ANSWER - Bake
41-135 degrees Fahrenheit - CORRECT ANSWER - Temperature Danger Zone
Double vision, inability to swallow, speech difficulty and gradual paralysis. -
CORRECT
ANSWER - Botulism symptoms
When should you wash your hands? - CORRECT ANSWER - Before preparation,
during preparation, and after preparation.
When food stays too long at temperatures that are good for pathogen growth. -
CORRECT ANSWER - Time-Temperature Abuse
Viruses, parasites, fungi and bacteria that are a threat to food safety. - CORRECT
ANSWER - Pathogen
Disease transmitted to people by food. - CORRECT ANSWER - Foodborne Illness
FAT TOM - CORRECT ANSWER - Food, Acidity, Temperature, Time, Oxygen, and
Moisture are the six things pathogens need to grow.
Foodservice chemicals that can contaminate food if used incorrectly. (cleaners,
sanitizers, polishes, toxic metals) - CORRECT ANSWER - Chemical Hazard
2
