Intro to Culinary Arts Semester Review

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

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

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

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

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

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

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

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

You should lift pot and pan lids:

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