Culinary Essentials Chapter 2 Test

Front

Indicate whether the statement is true or false.
1. It is not okay to wear nail polish while preparing food in a professional kitchen, but acrylic fingernails are fine.

Back

False

Front

Indicate whether the statement is true or false.
You should wash your hands after using cleaning or sanitizing products.

Back

True

Front

HACCP shows workers how to properly handle food, how to monitor food safety, and how to keep accurate records.

Back

True

Front

The minimum internal temperature is the temperature at which food begins to cook.

Back

False

Front

Indicate whether the statement is true or false.
5. Foods that have a long shelf life should be placed in dry storage.

Back

True

Front

Indicate whether the statement is true or false.
6. The internal temperature of held food should be taken at least every two hours.

Back

True

Front

Indicate whether the statement is true or false.
7. Glasses should be placed right side up in the dishwasher.

Back

False

Front

When washing your hands, you must rub your hands and arms for at least one full minute.

Back

False

Front

Instead of washing your hands, you can use a hand sanitizer.

Back

False

Front

If you have a wound, you should always go home immediately.

Back

False