
Culinary Arts: Mid-Unit Flashcard 1
Flashcard
•
Other
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12th Grade
•
Practice Problem
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Easy
Kathy Poynor
Used 1+ times
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49 questions
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1.
FLASHCARD QUESTION
Front
What is the minimum internal cooking temperature for poultry, including whole or ground chicken, turkey, or duck?
Back
165°F (74°C)
2.
FLASHCARD QUESTION
Front
Which of the following is a common food allergen? Rice, Wheat, Beef, Pork
Back
Wheat
3.
FLASHCARD QUESTION
Front
Maximum time food can be left in the temperature danger zone (41°F to 135°F) before it must be discarded?
Back
2 hours
4.
FLASHCARD QUESTION
Front
Which of the following is a critical control point in preventing foodborne illness?
- Storing food at room temperature
- Cooking food to the correct temperature
- Using the same cutting board for raw and cooked foods
- Tasting food to check if it's spoiled
Back
Cooking food to the correct temperature
5.
FLASHCARD QUESTION
Front
What is the proper way to thaw frozen food?
Back
In the refrigerator
6.
FLASHCARD QUESTION
Front
Which of the following is NOT a safe method for cooling hot food quickly?
- Placing it in the refrigerator immediately
- Using an ice bath
- Dividing it into smaller portions
- Stirring it frequently
Back
Placing it in the refrigerator immediately
7.
FLASHCARD QUESTION
Front
What is the primary purpose of a food safety management system?
Back
To prevent foodborne illness
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