Final exam

What are the four types of food contaminations?

(a)  

What are the five types of pathogens?

(a)  

What is the boiling temp for water?

• 180 Degrees

• 360 Degrees

• 212 degrees

• 90 degrees

Proper and regular hand washing is a critical part of any food safety system. You must always wash your hands after:

• • Handling raw foods

• • Touching a cell phone

• • Sneezing, coughing, or touching your mouth or nose

• All the above.

True or False . It is ok to handle your cell phone while cooking.

(a)  

True or False . It is ok to store raw products above your cooked or ready-to-eat products to avoid cross contamination

(a)  

List five kitchen had tools .

(a)  

This knife is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. This is the most versatile knife in the kitchen.

• Boning knife

• Pairing knife

• Chef knife

• Slicing/Craving Knife

A knife with a thin short blade, typically 5 or 6 inches long, used to remove the main bone within a cut of meat, such as a ham or a beef roast.

• Chef Knife

• Paring Knife

• Serrated Knife

• Boning knife

This Knife is use to cut bread.

• Boning Knife

• Paring knife

• Serrated Knife

• Chef knife