Culinary Workplace readiness Exam
Questions and Answers 100% Pass
What is the nationally recognized temperature danger zone - ✔✔135-41
Previously prepared sauces should be reheated to a min internal temp of ___________ for ____________
seconds within 2 hours - ✔✔165 for 15 sec
sanitation rules for food services establishment should be written and _______ - ✔✔Posted
What temp must all soups be cooled in 6 hours when preparing them for use the next day - ✔✔41 or
below
cleaning means __________ sanitizing means ________________ - ✔✔removing dirt
reducing pathogens
which first aid procedure is used on a choking victim - ✔✔Heimlich maneuver
Proper hand washing - ✔✔20 sec total
10-15 of scrubbing
at least 100º
what practices can help prevent accidental cuts in the kitchen - ✔✔-using gloves or a towel when
removing lids from glass bottles
-use proper openers on bottles or jars
- wash sharp utensils separately & do not leave in sink
EMILY CHARLENE © 2025, ALL RIGHTS RESERVED 1
, Which practice is best suited for rotation of food product - ✔✔Using FIFO Method
what is one of the purpose of material safety data sheets - ✔✔physical health fire and reactivity hazards
first step in cleaning a dishwasher machine is to - ✔✔clear spray hozzles & food traps of food & other
objects
You ate at a local restaurant and became ill with nausea and stomach cramps. you ordered and ate a
serving of turkey with dressing green beans and fruit salad. you most likely became infected with which
food born illness - ✔✔Salmonella no typhoidal
what is the proper way to clean the can opener blade and how often - ✔✔Equipment must be cleaned as
soon as it has been in direct contact with food
a pot of chili has been cooled to 70º in 2 hrs What is the maximum number of hrs remaining to cool it
safely to 41º F - ✔✔4 hours
#1 cause of cross contamination by employees is - ✔✔poor personal hygiene & time temp abuse
How should RTE foods be handled - ✔✔with tongs and gloves
Ways to thaw food - ✔✔-fridge
-running water
-microwave
-cooking
according to federal state and local guidelines the acceptable time range for replacing sanitizing solutions
is - ✔✔after 4 hrs
What is proper temp of the day storage room and proper way of storing items - ✔✔65-70 room temp
away from wall 6 in from the floor
EMILY CHARLENE © 2025, ALL RIGHTS RESERVED 2
Questions and Answers 100% Pass
What is the nationally recognized temperature danger zone - ✔✔135-41
Previously prepared sauces should be reheated to a min internal temp of ___________ for ____________
seconds within 2 hours - ✔✔165 for 15 sec
sanitation rules for food services establishment should be written and _______ - ✔✔Posted
What temp must all soups be cooled in 6 hours when preparing them for use the next day - ✔✔41 or
below
cleaning means __________ sanitizing means ________________ - ✔✔removing dirt
reducing pathogens
which first aid procedure is used on a choking victim - ✔✔Heimlich maneuver
Proper hand washing - ✔✔20 sec total
10-15 of scrubbing
at least 100º
what practices can help prevent accidental cuts in the kitchen - ✔✔-using gloves or a towel when
removing lids from glass bottles
-use proper openers on bottles or jars
- wash sharp utensils separately & do not leave in sink
EMILY CHARLENE © 2025, ALL RIGHTS RESERVED 1
, Which practice is best suited for rotation of food product - ✔✔Using FIFO Method
what is one of the purpose of material safety data sheets - ✔✔physical health fire and reactivity hazards
first step in cleaning a dishwasher machine is to - ✔✔clear spray hozzles & food traps of food & other
objects
You ate at a local restaurant and became ill with nausea and stomach cramps. you ordered and ate a
serving of turkey with dressing green beans and fruit salad. you most likely became infected with which
food born illness - ✔✔Salmonella no typhoidal
what is the proper way to clean the can opener blade and how often - ✔✔Equipment must be cleaned as
soon as it has been in direct contact with food
a pot of chili has been cooled to 70º in 2 hrs What is the maximum number of hrs remaining to cool it
safely to 41º F - ✔✔4 hours
#1 cause of cross contamination by employees is - ✔✔poor personal hygiene & time temp abuse
How should RTE foods be handled - ✔✔with tongs and gloves
Ways to thaw food - ✔✔-fridge
-running water
-microwave
-cooking
according to federal state and local guidelines the acceptable time range for replacing sanitizing solutions
is - ✔✔after 4 hrs
What is proper temp of the day storage room and proper way of storing items - ✔✔65-70 room temp
away from wall 6 in from the floor
EMILY CHARLENE © 2025, ALL RIGHTS RESERVED 2
