Culinary Arts Exam Review

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

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.

What is the correct minimum internal cooking temperature for chicken?

• 0

• 89

• 140

• 165

What is the aberration for Tablespoon

• tlbsp

• Tb

• TT

• tt

What menu offers each food item priced and served separately?

• A la carte

• Cycle

• Fixed

• Table d'hote

to cut foods into small square pieces that are uniform in size

• chop
• dice
• mince
• julienne

Identify three Back of House employees.

• Chef, Line cook, Prep cook

• Pastry chef, Dish washer, Server

• Host, Manager, Bartender

• Server, Line cook, Bartender

To cut into long thin strips

• Mince
• Dice
• Julienne 

How many quarts are in a gallon?

• 4
• 9
• 16
• All of the above