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Culinary Arts 1- Final Exam Review Latest Update...

CULINARY ARTS 1 FINAL What is the temperature range for the danger zone? - Answer- 41-135 degrees F How often must the sanitizer liquid be changed? - Answer- every two hours First in, first out "fifo" is a method of - Answer- stock rotation "No one gets sick on my watch" refers to - Answer- good sanitation Hand washing is one of the first steps to food safety because - Answer- germs and bacteria are on your hands Personal hygiene is important in a food service operation bec...

Culinary Arts 1- Final Exam The six conditions pathogens need to grow - Answer- Food, Acidity, Temperature, Time, Oxygen, Moisture What should be used to dry your hands after washing them? - Answer- Single-use paper towel Using bottom to top shelving order and storing foods in proper food containers is a way to prevent - Answer- Cross-contamination At what internal temperature should raw meat, poultry, and seafood be stored? - Answer- 41°F and below What is the temperature range...

Culinary Arts 1 PROSTART LEVEL 1 Final Exam Q

Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions Q&A

The six conditions pathogens need to grow - Answer-Food, Acidity, Temperature, Time, Oxygen, Moisture What should be used to dry your hands after washing them? - Answer-Single-use paper towel Using bottom to top shelving order and storing foods in proper food containers is a way to prevent - Answer-Cross-contamination At what internal temperature should raw meat, poultry, and seafood be stored? - Answer-41°F and below What is the temperature range of the temperature danger zone? - Answer-...

Culinary Arts 1 Exam ...