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2025 - 2026 CULINARY ARTS FINAL EXAM|ACTUAL
EXAM 100 QUESTIONS AND ANSWERS|A+GRADE
Three types of hazards that make food unsafe are: Physical, Chemical, Biological During the hand washing process, hands and arms should be scrubbed for: 10 - 15 seconds Where should a food handler check the temperature of food? On the thickest part The transfer of pathogens front one surface to another is called Cross contamination Surfaces that touch food must be Cleaned and Sanitized The federal agency that creates and enforces safety related standards and regulations in the workplace is called OSHA Restaurant and foodservice employees should not wear shoes that are
Open toed When carrying hot food, food handlers should Warn others by saying Hot When lifting a load bend from the Knees and lift from the leg What is the proper way to pass a knife to another person? Set it on a table and then he'll take it Pathogens grow well in food that had a temperature between 41 - 135 Chicken, turkey or duck should be cooked to an internal temperature of .......... for at least seconds 165 What piece of small equipment should be used to drain liquids from cooked pasta and vegetables Colander
What are the components of mirepoix 50% onions 25% celery 25% carrots What is a bouquet Garni? A bunch of herbs and spices put in a cheesecloth used for flavoring a stew or a soup Which of the following is not a thickening agent Bulkigarne How many ounces are in 5 1/2 cups 44 ounces If you have 12 1/2 pounds and you needed to convert it to ounces, how many ounces is that? 200 oz A paring knife is used for
Peeling and chopping fruits and vegetables An all-purpose knife is used for chopping, slicing and mincing is Chef's knife or French knife Which one of these is a combination cook by method Braising To safely cool a five gallon stock of chili, you should Ice bath and divide it into small container and refrigerate it Pot roasting is a form of which cooking method Braising Which of the following is a dry heat cooking method Baking
What is the best way to dry utensils after cleaning and sanitizing them Airdry Which of the following is more important to store away from food Chemicals What is the correct way to describe a julienne cut Long, thin, and rectangular shape Viruses are often found in Water that is not filtered Food services have a responsibility not to cause injury or create an environment that would allow injury to occur Anywhere on the premises What would you do if the chocolate becomes grainy or scorched when it is being tempered
Discard the chocolate Cocoa beans that have been crushed into a paste are called Chocolate liquor If 24 ounces of milk is needed for 30 portions how many ounces are needed for 60 portions 48 ounces The technique that refers to the preparation and assembly of ingredients used before cooking for baking Mis en plaz In a refrigerator a raw package of ground beef should be stored Below cooked food If a can of tomatoes has a swollen top or bottom you should Return it
A food handler is carrying clean utensils by holding the parts that touch food. Is this the right way to carry them? No it's not A food handler suspects that's juices form raw ground beef stored above a wrapped pan of whole strawberries had dropped onto the pan of strawberries. What should the food handler do Put away What are 3 of the most common food allergen Eggs, shellfish, peanut. The common abbreviation for tablespoons is Tbs How many gallons are in 12 quarts 3 gallons If you use 6 eggs to yield 30 servings in a recipe how many eggs do you use to yield 90 servings
18 eggs If carrots cost .95 a pound how much do you they cost an ounce. . 3 teaspoons = 1 tablespoons True Cleaned and sanitized mean the same thing False A turkey can be safely thawed at room temperature if it is left out no longer than 24 hours False When there is a spill you should wait until The area is clear or workers or customers to clean it up False
What are 3 things that are needed when looking for a job Cover letter, resume, thank you letter The recommended internal temperature for beef is 155 Which one in the list below is not a certified breed of cattle Prime Which of the following is not a tree nut Peanut Which product is the safest to use for someone allergic to peanuts Butter A milk allergy is the same as lactose intolerance
False Wheat allergy is the same as celiac disease and gluten intolerance False When replacing fish for an allergy it is acceptable to use breaded tofu or a chickpea patty True Foam extinguishers are used for which classes of fire A&B The food and grit administration (FDA) and centers for disease control and prevention (CDC) are part of which level of government Federal government A master cleaning schedule should be specify which piece of equipment is to be cleaned, when it is be cleaned, who is to clean and how to be cleaned
A food handler accidentally spills sanitizer into the fryer grease and then lets it soak in the grease. Which type of hazard is this Chemical hazards Hands should be dried with A single use paper towel Which category vegetables includes broccoli and Brussels sprouts Flower In which type of service I'd good arranged on plates in the kitchen by cooks and brought directly to the guests table by the server American In a robbery situation you should Speak before moving Which type of plate is a larger decorative plate used underneath the plate on which food is served
Charger plate Which class of fire involves live electrical equipment and typically occurs in motors, switches, cords and circuits and wiring Class C A sauce made by simmering fries fruits are called a Compote What type of interview question can be answered with. Simple yes or no Closed questions PASS stands for: Pull the pin, Aim at the base of the fire, Squeeze the trigger, Step aside False : pull, aim, squeeze, sweep What is used to put out a small grease fire Baking soda
