Culinary Arts Pre-Assessment

When you sprinkle drops of liquid lightly over food it means______

• Cream

• Cure

• Dice

• Drizzle

Lack of handwashing is a known cause of foodborne illness. When do food workers need to wash their hands?

• After using the toilet.

• Before starting work, after all breaks, and any other time hands get contaminated.

• After handling raw foods, dirty dishes or garbage.

• All of the above.

What cuts solids into pieces?

• dice

• chop

• clarify

What seperates and remove solids from a liquid by making it clear?

• cure

• dissolve

• clarify

A food worker has just finished cutting raw meat on a cutting board and is about to cut lettuce for a salad. What must the food worker do to prevent cross-contamination?

• Wipe the board with a paper towel and use a new knife.

• Rinse the board and knife off with water; and wash hands.

• Wipe the board and knife with a cloth rinsed in bleach water.

• Wash, rinse and sanitize the board and knife; and wash hands.

Germs can be spread from a food worker even when the food worker looks and feels healthy. Which of these is the best thing you can do to prevent spreading germs?

• Wash hands often and do not touch foods with bare hands.

• Keep the floors clean.

• Cool hot foods quickly.

• Keep hot foods hot and cold foods cold.

A handwashing sink must be properly stocked and available so food workers may wash their hands. What must be at a handwashing sink?

• Hot and cold running water, soap, and paper towels.

• Running water, paper towels, and hand sanitizer.

• Hot and cold running water, nailbrush, and paper towels.

• Hot running water, soap, and hand sanitizer.

After properly washing, rinsing, and sanitizing dishes you should:

• Put the dishes away.

• Place the dishes in sanitizer.

• Let the dishes air-dry.

• Double check the dishes for soap scum.

Meat, seafood or poultry …

• Can come from where ever you can get it.

• Can be bought or sold among sport hunters.

• Must come from a government-inspected facility that has a license to process food.

• Must be delivered by someone you know.

How many 9 oz. portions of steak are available if 84 lb. are purchased but 4 lb. 12 oz. are lost during trimming?

• 130 servings

• 140 servings

• 145 servings

• 150 servings