culinary 1 final exam

bacteria,virures,parasites and fugi that cannot be seen,tasted or smelled are known as

• carcinogens

• pathogen

• allergens

Scraping food,washing,rising,sanitizing and air drying the dishes is an example of....

• preventing cross contamination

• controlling time and temperature

• Good personal Hygiene

• proper cleaning and sanitizing

To prevent cross-contamination when prepping raw meat and ready to eat food you should

• wear gloves with meat but not ready to eat food.

• prep them at the same time on same prep table.

• hold both at correct temps

• clean and sanitize work surfaces between each product.

keeping food out of the temperature danger zone, where pathogens grow rapidly

• controlling time and temperature.

• preventing cross contamination

• proper cleaning and sanitizing

• good personal hygiene

What are the steps to proper handwashing?

• wet hands , rinse and dry hands

• apply soap, scrub, rinse,dry

• wet hands, apply soap, scrub hands, rinse,and dry

• wet hands , scrub, rinse, and dry

Surfaces that touch food must be

• rinsed only

• cleaned and sanitized

• cleaned only

• sanitized only

What knife is used for cutting,slicing, and dicing?

• serrated knife

• paring knife

• butcher knife

• chef's knife

what is the name of the cut that is very small?

• small dice

• mince

• juliene

• large dice

yield(# of serving), portion size, ingredients, directions, equipment, cooking time and temperature are all

• parts of a recipe

• measuring terms

• cooking terms

What does Mise en place mean?

• everything in place

• clean as you go

• gather ingredients as needed