Culinary Test

Front

Which is an example of a physical hazard? Options: Tapeworm in salmon fillet, Hair in food, Sanitizer stored next to prep table, Mold on bread

Back

Hair in food

Front

Which is NOT an example of a biological hazard? Fingernail in macaroni, Mold on bread, Tapeworm in salmon fillet, Hookworm in pork

Back

Fingernail in macaroni

Front

How far off the floor should kitchen equipment, food and utensils be stored?

Back

6 inches off the floor

Front

What is a cause of cross contamination?

Back

poor personal hygiene

Front

What is the temperature danger zone?

Back

41 degrees F to 135 F degrees

Front

What is the purpose of HACCP?

Back

to ensure food safety

Front

Which of the following is the safe way to thaw frozen food? Options: thaw under hot running water, place it in a pan of warm water, Thaw under cold running water, leave it on the counter, fully wrapped

Back

Thaw under cold running water

Front

How many cups is 3/4 cups doubled?

Back

1 1/2 cups

Front

What is the green cutting board used for?

Back

vegetables

Front

What is the yellow cutting board used for? Options: seafood, meat, poultry, dairy

Back

poultry