Culinary Arts Final Exam Study Guide

What is the Danger Zone?

• 40-140 degrees where bacteria decreases rapidly

• 50-150 degrees where bacteria grows rapidly

• 40-140 degrees where bacteria grows rapidly

• 1000-3683 where everything burns

How should you thaw foods?

• The old dirty cabinet

• The refrigerator

• Your mom

• The microwave

What are the proper hand washing techniques

• Soap, cold water, scrub for at least 20 seconds

• Soap, warm water, scrub for at least 20 mins

• Water, soap

• Soap, warm water, scrub for at least 20 seconds

What are the proper dish washing techniques?

• Leave them sitting there for someone else

• Fill one side of the sink with hot, soapy water. Wash with a dishrag, rinse thoroughly with clear water

• Fill one side with cold, plain water. Wash with a dishrag, rinse thoroughly with soapy water.

• Fill both sides with hot, soapy water. Wash with a dirty rag, rinse thoroughly with dirt water.

How should you wash knives?

• Last, not in soapy water. Wash them alone.

• Don’t wash them, they’re irrelevant

• First, in tons of soapy water. Wash them alone

• Last, in soapy water. Wash them with everything else

What type of food bourne illness did we discuss in class, and where would you be likely to get them?

• Sam and Ella- stuff

• Salmon- salmon

• Salmonella- eggs

• Salmonella- milk, eggs, meat, and fish

What should you do when you catch on fire.

• Stop, drop, and roll

• Stop

• Keep making food

• Nothing

What is cross-contamination?

• When bacteria dies >:D

• When you cover a cross in bacteria

• When bacteria goes from utensils to your mouth

• Transfer of bacteria from utensils to cutting boards

What is a safety tip when cooking with pots and pans on the stove top?

• Stop, drop, and roll

• Keep handles turned inwards

• Keep handles turned outwards

• Dump the pot on your head and suffer

What should you do with cutting boards after cutting raw meat and why?

• Barely wash with cold water to get cross contamination

• Wash thoroughly with warm water to prevent cross contamination

• Wash thoroughly with cold soapy water to prevent salmonella

• Wash thoroughly with hot soapy water to prevent cross contamination