Culinary Arts Final Exam

Front

How long do you sanitize dishes for?

Back

30

Front

How long do you wash your hands for?

Back

20

Front

What is the danger-zone?

Back

41 to 135

Front

What is the All-purpose knife called?

Back

Chef knife

Front

What type of knife do we fabricate meat with?

Back

boning

Front

Which of these soups is often thickened with a roux? Chowders, consommé, vegetable soup, cold soup

Back

Chowders

Front

What is it called when you cook it in water?

Back

poached

Front

What type of food has a safe internal cooking temperature of 165°F (74°C)? Options: pork, meat, poultry, fish

Back

poultry

Front

Which of these knives is used to trim the peel or skin from fruits and vegetables? Options: fillet knife, chef’s knife, slicer, paring knife

Back

paring knife

Front

Which of these parts of a recipe is the amount of an individual serving? Options: portion size, ingredient quantity, product name, yield

Back

portion size