Culinary Final Exam

HACCP stands for

• Handle All Chemical Control Problems
• The Hazard Animal Control Center Place
• The Hazard Analysis Critical Control Point
• Hoping All is Cool Calm and Pleased

CCP stands for

• Critical Control Point
• Critical Chemical Problems
• Critics Calling People
• Carrots Corn Peanuts

TDZ stands for

• Time Danger Zone
• Temperature Danger Zone
• Time Down Zone
• Temperature Down Zone

FIFO stands for

• First In First Out
• Food In Food Out
• Final In Final Out
• Find Internal Fish Out

What is the safe internal cooking temperature for Left Overs?

• 165 F, 15 seconds
• 155 F, 15 seconds
• 145 F, 15 seconds
• 145 F, 15 seconds

Can cause food borne illness

• Food Thermometer
• First In First 
  Out
• Disposal Point
• Cross Contamination

To avoid cross-contamination during serving, a food service worker must not touch ready-to-eat food or eating utensils with their

• Bare Hands
• Tongs
• Feet
• Gloves

First step to hand washing is to apply enough soap to build up a good lather.

• True
• False

True or False: A foodborne-illness outbreak is when two or more people get sick after eating at the same place.

• True 
• False

True or False: Adults are more likely than preschool-age children to get sick from contaminated food.

• True 
• False