Culinary Arts 1- Final Exam Review
Question & Answers 2025
The six conditions pathogens need to grow - CORRECT ANSWERS
✔✔Food, Acidity, Temperature, Time, Oxygen, Moisture
What should be used to dry your hands after washing them? - CORRECT
ANSWERS ✔✔Single-use paper towel
Using bottom to top shelving order and storing foods in proper food
containers is a way to prevent - CORRECT ANSWERS ✔✔Cross-
contamination
At what internal temperature should raw meat, poultry, and seafood be
stored? - CORRECT ANSWERS ✔✔41°F and below
What is the temperature range of the temperature danger zone? -
CORRECT ANSWERS ✔✔41°F- 135°F
Where should chemicals be stored? - CORRECT ANSWERS ✔✔In a
secure area, away from all food
What is a foodborne illness? - CORRECT ANSWERS ✔✔...
If you were chopping vegetables and cut your finger what is the first
step to take? - CORRECT ANSWERS ✔✔Apply gentle pressure
, Culinary Arts 1- Final Exam Review
Question & Answers 2025
To work with food, a food handler with a hand wound must - CORRECT
ANSWERS ✔✔Bandage wound and wear a glove
TCS foods must be reheated to what temperature for 15 seconds within
two hours? - CORRECT ANSWERS ✔✔165°F
What are three ways to prevent knife cuts? - CORRECT ANSWERS
✔✔Cut away from body, never catch falling knife, never submerge a
knife in soapy water
What are three ways to prevent cross-contamination? - CORRECT
ANSWERS ✔✔Change gloves between tasks, wash and sanitize work
station and utensils, and use separate sinks for different tasks
Executive chef - CORRECT ANSWERS ✔✔Coordinates kitchen
activity and directs the kitchen staff's training
Sous chef - CORRECT ANSWERS ✔✔Participates in supervising and
coordinating the preparation of menu items
Pastry chef - CORRECT ANSWERS ✔✔Developing recipes for and
preparing desserts, pastries, and bread
Question & Answers 2025
The six conditions pathogens need to grow - CORRECT ANSWERS
✔✔Food, Acidity, Temperature, Time, Oxygen, Moisture
What should be used to dry your hands after washing them? - CORRECT
ANSWERS ✔✔Single-use paper towel
Using bottom to top shelving order and storing foods in proper food
containers is a way to prevent - CORRECT ANSWERS ✔✔Cross-
contamination
At what internal temperature should raw meat, poultry, and seafood be
stored? - CORRECT ANSWERS ✔✔41°F and below
What is the temperature range of the temperature danger zone? -
CORRECT ANSWERS ✔✔41°F- 135°F
Where should chemicals be stored? - CORRECT ANSWERS ✔✔In a
secure area, away from all food
What is a foodborne illness? - CORRECT ANSWERS ✔✔...
If you were chopping vegetables and cut your finger what is the first
step to take? - CORRECT ANSWERS ✔✔Apply gentle pressure
, Culinary Arts 1- Final Exam Review
Question & Answers 2025
To work with food, a food handler with a hand wound must - CORRECT
ANSWERS ✔✔Bandage wound and wear a glove
TCS foods must be reheated to what temperature for 15 seconds within
two hours? - CORRECT ANSWERS ✔✔165°F
What are three ways to prevent knife cuts? - CORRECT ANSWERS
✔✔Cut away from body, never catch falling knife, never submerge a
knife in soapy water
What are three ways to prevent cross-contamination? - CORRECT
ANSWERS ✔✔Change gloves between tasks, wash and sanitize work
station and utensils, and use separate sinks for different tasks
Executive chef - CORRECT ANSWERS ✔✔Coordinates kitchen
activity and directs the kitchen staff's training
Sous chef - CORRECT ANSWERS ✔✔Participates in supervising and
coordinating the preparation of menu items
Pastry chef - CORRECT ANSWERS ✔✔Developing recipes for and
preparing desserts, pastries, and bread
