Intro to Culinary Arts Semester Review

Front

On a typical day, how long can perishable foods that contain meat, poultry, fish, eggs, or dairy products safely sit at room temperature?

Back

no more than two hours

Front

To thoroughly clean your hands, wash them with soap and cold water for 20 seconds.

Back

False

Front

Cross-contamination is the spread of bacteria from one food to another.

Back

True

Front

For proper cleaning of equipment, the operator should...

Back

make sure the equipment is unplugged first before servicing.

Front

What is the temperature danger zone? Options: 40-140, 32-100, 120-200, 65-130

Back

40-140

Front

What are the FOUR basic sanitation practices? Clean, Sanitize, Cook, Chill, Clean, Separate, Cook, Chill, Clear, Separate, Cook, Cool, Clear, Sanitize, Cook, Cool

Back

Clean, Separate, Cook, Chill

Front

Which of the following is NOT going to prevent a food borne illness? handwashing, use the same cutting board , cook leftovers to 165, never taste raw cake batter

Back

use the same cutting board 

Front

When should you wash your hands when preparing food? Options: After handling raw meats, After handling raw eggs, Before preparing salad, All of the above

Back

All of the above

Front

You should lift pot and pan lids:

Back

away from your face

Front

You should not use this on grease fires: water, flour, salt, baking soda

Back

water