Culinary I Midterm Review

Which is not a pathogen?

• Virus

• Bacteria

• Grease

• Fungi

Which is not a vulnerable population in foodservice?

• Elderly People

• Toddlers

• Pregnant Women

• Teenagers

Some bleach water splashed on a plate of pasta. What type of contamination is this?

• Physical

• Chemical

• Mathematical

• Biological

The correct order for the three bay sink is:

• Rinse, Wash, Sanitize

• Rinse, Sanitize, Wash

• Wash, Rinse, Sanitize

• Sanitize, Wash, Rinse

Before doing anything else in the kitchen, you should:

• Grab an apron

• Get your mise en place

• Wipe down prep tables

• Wash your hands

Everything in the kitchen must be stored how many inches off the floor?

• 3

• 6

• 10

• 20

The O in FAT TOM stands for

• Options

• Optimal

• Over

• Oxygen

The S in TCS stands for

• Sauce

• Storage

• Safety

• Salty

The first bay of the three bay sink is for

• Wash

• Rinse

• Sanitize

• Air Dry

A Michelin Star is what?

• A menu item

• A pathogen

• A restaurant

• An award