Culinary Arts 1- Final Exam Review
UPDATED ACTUAL Questions and
CORRECT Answers
The six conditions pathogens need to grow - CORRECT ANSWER - Food, Acidity,
Temperature, Time, Oxygen, Moisture
What should be used to dry your hands after washing them? - CORRECT ANSWER -
Single-use paper towel
Using bottom to top shelving order and storing foods in proper food containers is a way to
prevent - CORRECT ANSWER - Cross-contamination
At what internal temperature should raw meat, poultry, and seafood be stored? - CORRECT
ANSWER - 41°F and below
What is the temperature range of the temperature danger zone? - CORRECT ANSWER -
41°F- 135°F
Where should chemicals be stored? - CORRECT ANSWER - In a secure area, away from
all food
What is a foodborne illness? - CORRECT ANSWER - ...
If you were chopping vegetables and cut your finger what is the first step to take? - CORRECT
ANSWER - Apply gentle pressure
To work with food, a food handler with a hand wound must - CORRECT ANSWER -
Bandage wound and wear a glove
, TCS foods must be reheated to what temperature for 15 seconds within two hours? - CORRECT
ANSWER - 165°F
What are three ways to prevent knife cuts? - CORRECT ANSWER - Cut away from body,
never catch falling knife, never submerge a knife in soapy water
What are three ways to prevent cross-contamination? - CORRECT ANSWER - Change
gloves between tasks, wash and sanitize work station and utensils, and use separate sinks for
different tasks
Executive chef - CORRECT ANSWER - Coordinates kitchen activity and directs the
kitchen staff's training
Sous chef - CORRECT ANSWER - Participates in supervising and coordinating the
preparation of menu items
Pastry chef - CORRECT ANSWER - Developing recipes for and preparing desserts,
pastries, and bread
Garde manager - CORRECT ANSWER - Responsible for cold food preparation, including
salads and cold appetizers
Line cook - CORRECT ANSWER - Preparing menu items according to recipe
specification
Short order cook - CORRECT ANSWER - For quickly preparing foods to order in small
operations
Blanching - CORRECT ANSWER - Very brief cooking in boiling water or hot fat
Boiling - CORRECT ANSWER - Large bubbles breaking the surface
UPDATED ACTUAL Questions and
CORRECT Answers
The six conditions pathogens need to grow - CORRECT ANSWER - Food, Acidity,
Temperature, Time, Oxygen, Moisture
What should be used to dry your hands after washing them? - CORRECT ANSWER -
Single-use paper towel
Using bottom to top shelving order and storing foods in proper food containers is a way to
prevent - CORRECT ANSWER - Cross-contamination
At what internal temperature should raw meat, poultry, and seafood be stored? - CORRECT
ANSWER - 41°F and below
What is the temperature range of the temperature danger zone? - CORRECT ANSWER -
41°F- 135°F
Where should chemicals be stored? - CORRECT ANSWER - In a secure area, away from
all food
What is a foodborne illness? - CORRECT ANSWER - ...
If you were chopping vegetables and cut your finger what is the first step to take? - CORRECT
ANSWER - Apply gentle pressure
To work with food, a food handler with a hand wound must - CORRECT ANSWER -
Bandage wound and wear a glove
, TCS foods must be reheated to what temperature for 15 seconds within two hours? - CORRECT
ANSWER - 165°F
What are three ways to prevent knife cuts? - CORRECT ANSWER - Cut away from body,
never catch falling knife, never submerge a knife in soapy water
What are three ways to prevent cross-contamination? - CORRECT ANSWER - Change
gloves between tasks, wash and sanitize work station and utensils, and use separate sinks for
different tasks
Executive chef - CORRECT ANSWER - Coordinates kitchen activity and directs the
kitchen staff's training
Sous chef - CORRECT ANSWER - Participates in supervising and coordinating the
preparation of menu items
Pastry chef - CORRECT ANSWER - Developing recipes for and preparing desserts,
pastries, and bread
Garde manager - CORRECT ANSWER - Responsible for cold food preparation, including
salads and cold appetizers
Line cook - CORRECT ANSWER - Preparing menu items according to recipe
specification
Short order cook - CORRECT ANSWER - For quickly preparing foods to order in small
operations
Blanching - CORRECT ANSWER - Very brief cooking in boiling water or hot fat
Boiling - CORRECT ANSWER - Large bubbles breaking the surface
