Intro to Culinary Arts Semester Review

On a typical day, how long can perishable foods that contain meat, poultry, fish, eggs, or dairy products safely sit at room temperature?

• a. no more than two hours

• b. two hours or more

• c. no more than ninety minutes

• d. no more than thirty minutes

To thoroughly clean your hands, wash them with soap and cold water for 20 seconds.

• True

• False

Cross-contamination is the spread of bacteria from one food to another.

• True

• False

For proper cleaning of equipment, the operator should...

• make sure the equipment is unplugged first before servicing.

• make sure teh equipment is plugged in before serviceing.

• check the equipment for proper cleaning by running the equipment.

• make sure the equipment is sanitized only.

What is the temperature danger zone from...

• 40-140
• 32-100
• 120-200
• 65-130

What are the FOUR basic sanitation practices?

• Clean, Sanitize, Cook, Chill
• Clean, Separate, Cook, Chill
• Clear, Separate, Cook, Cool
• Clear, Sanitize, Cook, Cool

Which of the following is NOT going to prevent a food borne illness?

• handwashing
• use the same cutting board 
• cook leftovers to 165
• never taste raw cake batter

When should you wash your hands when preparing food?

• After handling raw meats
• After handling raw eggs
• Before preparing salad
• All of the above

You should life pot and pan lids:

• into your face
• away from your torso
• to the north
• away from your face

You should not use this on grease fires:

• water
• flour
• salt
• baking soda