CULINARY 1 SEM 1 FINAL STUDY GUIDE EXPECTED
QUESTIONS WITH VERIFIED ANSWERS
Question 1.
Recipe
ANSWER
A list of products and the amounts needed to prepare a dish followed by preparation
instructions.
Question 2.
Yield
ANSWER
The quantity or number of portions a recipe will produce.
Question 3.
Conversion Factor
ANSWER
A multiplier that adjust the quantity of each ingredient in the original recipe to determine the
quantities needed for revised recipes.
Question 4.
OSHA
ANSWER
The government agency that defines and enforces safe working conditions.
Question 5.
Sanitary
ANSWER
An environment that is free from pathogens.
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, Question 6.
Cross-Contamination
ANSWER
When harmful microorganisms are transferred from one product to another by hands, utensils,
equipment, or other physical contact.
Question 7.
Critical-Control Point
ANSWER
A step in food handling at which control can be applied to prevent or eliminate a food safety
hazard.
Question 8.
Food Borne Illness
ANSWER
Sickness caused by eating unsafe food.
Question 9.
Contamination
ANSWER
The presence of unsafe substances or levels of dangerous microorganisms in food.
Question 10.
Temperature Danger Zone
ANSWER
The temperature range (41-135)in which food-borne bacteria can grow.
Question 11.
Virus
ANSWER
A very small organism that invades another cell, needs a living host.
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QUESTIONS WITH VERIFIED ANSWERS
Question 1.
Recipe
ANSWER
A list of products and the amounts needed to prepare a dish followed by preparation
instructions.
Question 2.
Yield
ANSWER
The quantity or number of portions a recipe will produce.
Question 3.
Conversion Factor
ANSWER
A multiplier that adjust the quantity of each ingredient in the original recipe to determine the
quantities needed for revised recipes.
Question 4.
OSHA
ANSWER
The government agency that defines and enforces safe working conditions.
Question 5.
Sanitary
ANSWER
An environment that is free from pathogens.
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, Question 6.
Cross-Contamination
ANSWER
When harmful microorganisms are transferred from one product to another by hands, utensils,
equipment, or other physical contact.
Question 7.
Critical-Control Point
ANSWER
A step in food handling at which control can be applied to prevent or eliminate a food safety
hazard.
Question 8.
Food Borne Illness
ANSWER
Sickness caused by eating unsafe food.
Question 9.
Contamination
ANSWER
The presence of unsafe substances or levels of dangerous microorganisms in food.
Question 10.
Temperature Danger Zone
ANSWER
The temperature range (41-135)in which food-borne bacteria can grow.
Question 11.
Virus
ANSWER
A very small organism that invades another cell, needs a living host.
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