Introduction to Culinary Arts Sanitation Test

Front

The temperature danger zone is ______ to ______.

Back

41 to 135

Front

Bacteria, parasites, viruses, & Fungus are examples of

Back

Biological Hazards

Front

Hair, fruit pits, metal shavings, and glass are all examples of

Back

Physical Hazards

Front

Clorox, Sanitizer, Windex, and Mr. Clean are examples of

Back

Chemical Hazards

Front

What type of shoes should you wear in a commercial kitchen?

Back

Closed toe and nonslip

Front

What is the best way to extinguish a grease fire?

Back

Turn the heat off, place lid on the pot, and smother the fire.

Front

A Three Compartment Sink has 3 sinks. The first one is ___wa..._________, the second one is for ___rin...._______, and the third sink is for _sani...._____.

Back

wash, rinse, sanitize

Front

Perishable foods can be stored in the pantry.

Back

False

Front

an illness caused by consuming contaminated food or drink

Back

Foodborne Illness

Front

occurs when harmful bacteria or allergens spread to food from other foods, surfaces, hands or equipment

Back

Cross Contamination