CULINARY PRACTICE TEST
QUESTIONS AND ANSWERS
Ground beef - Answer-155
Poultry - Answer-165
Fish - Answer-145
Whole steaks or chops - Answer-145
Eggs for immediate service - Answer-145
Reheating foods - Answer-165
If the employee is sick and coughing with a fever what should the employee do? -
Answer-GO HOME!!!!!!!!
What are the four acceptable methods for thawing food - Answer-fridge microwave
running water counter cooking it
How do the shelves in fridge go in order - Answer-fruit tray
Salmon fillet
Ground beef
Whole chicken
Whats the temp for temp danger zone? - Answer-41 to 135
Whats the hot holding temperature? - Answer-about 140
3 cost a reasturaunt will face if a foodborne illness outbreak is reported - Answer-law
suits
Reputation
Money
What is the temp requirement for the rinse cycle? - Answer-180
What are the steps of the flow of food?? - Answer-purchasing
Receiving
Storing
Preparing
Cooking
Holding
Cooling
QUESTIONS AND ANSWERS
Ground beef - Answer-155
Poultry - Answer-165
Fish - Answer-145
Whole steaks or chops - Answer-145
Eggs for immediate service - Answer-145
Reheating foods - Answer-165
If the employee is sick and coughing with a fever what should the employee do? -
Answer-GO HOME!!!!!!!!
What are the four acceptable methods for thawing food - Answer-fridge microwave
running water counter cooking it
How do the shelves in fridge go in order - Answer-fruit tray
Salmon fillet
Ground beef
Whole chicken
Whats the temp for temp danger zone? - Answer-41 to 135
Whats the hot holding temperature? - Answer-about 140
3 cost a reasturaunt will face if a foodborne illness outbreak is reported - Answer-law
suits
Reputation
Money
What is the temp requirement for the rinse cycle? - Answer-180
What are the steps of the flow of food?? - Answer-purchasing
Receiving
Storing
Preparing
Cooking
Holding
Cooling
