Culinary Arts Final Exam

How long do you sanitize dishes for?

• 10

• 20

• 30

• 40

How long do you wash your hands for?

• 10

• 20

• 30

• 60

What is the danger-zone.

What is the All-purpose knife called?

•What type of knife do we fabricate meat with?

• clever

• paring

• boning

• chef

•Which of these soups is often thickened with a roux?

• Chowders

• consommé

• vegetable soup

• cold soup

What is it called when you cook it in water?

What type of food has a safe internal cooking temperature of 165°F (74°C)?

• pork

• meat

• poultry

• fish

•Which of these knives is used to trim the peel or skin from fruits and vegetables?

• fillet knife

• chef’s knife

• slicer

• paring knife

•Which of these parts of a recipe is the amount of an individual serving?

• portion size

• ingredient quantity

• product name

• yield