Culinary Test Answers

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what 4 practices make food unsafe
cross-contamination,poor personal hygiene,time-temperature abuse,poor cleaning and sanitizing
how long should you scrub your hands while in the hand washing process
5-10 seconds
the entire hand washing process should take roughly
20 seconds
when is it okay to use hand antiseptic
after you wash your hands
give 2 examples biological hazards we cant prevent them
bacteria
give me 2 examples of a chemical hazard
rat poison,nail polish
give 2 examples of a physical hazard natural and non-natural
fish bones,metal shavings
fish bones what type of hazard
physical
At what temperature should you receive fresh poultry
41 or lower
what dose TCS stand for
time temperature controlled safety
what is the temperature danger zone
41-135
what dose FIFO stand for
first in,first out
all equipment ,food,and cleaners should be at least inches of the floor
6 inches
which is the correct order of the steps for cleaning and sanitizing
clean,rinse,sanitize,air-dry
uncovered lightbulbs may expose food to what kind of hazards
physical
what 5 practices make food unsafe
cross contamination
time temperature abuse
poor personal hygiene
purchasing food from an unsafe source
poor cleaning and sanitizing
how long should you vigorously scrub your hands while in the hand washing process
10 seconds
the entire hand washing process should take roughly how many seconds
20-25 seconds
when is it okay to use a hand antiseptic
should be used after handwashing
true or false, should you wash your hands before putting on gloves
true
is it okay to wash your hands in the dishwasher sink
no
give 3 examples of a biological hazard
bacteria
viruses
pathogens
what is a biological hazard
a hazard that naturally occurs in the food
(bacteria, viruses, parasites, fungi, toxins.
give 3 examples of chemical hazards
pesticides
toxic metals
food additives
what is a chemical hazard
When you spray (toxic)chemicals near food ; pesticides, food additives, cleaning supplies, toxic metals
(man made)
give 4 examples of physical hazards
hair
bones
grass
dirt
what is a physical hazard
Hair, dirt, and metal staples get in food. (can be controlled)
Danger of particles that are not supposed to be in the food product
(touch, see)
is it okay to wash your gloves so u dont have to get a new pair
no
only which type of jewelry is safe to wear when prepping/cooking food
plain band
which of the following is a common food allergen
-ketchup
-wheat
-lettuce
-chicken
wheat
what temperature should you receive fresh poultry at
41 or lower
a common allergen found in yogurt is what
milk
what does TCS stand for
Temperature Controlled for Safety
what food is more likely to become unsafe
-pasta
-vegie oil
-milk
-uncooked rice
milk
what food is most likely to become unsafe
-baked potatoes
-chocolate
-oats
-cereal
baked potatoes
true or false
untreated garlic and oil mixtures are likely to become unsafe
true
which of the following needs to be time-temp controlled safety
-flour
-limes
-canned tomatoes
-ground beef
ground beef
what is the temperature danger zone
41-135
when Greta went into the freezer to get fish sticks, she found they were thawed out. what should she do
-leave them there to freeze
-ask her manager
-take them and cook them
-throw them away
ask her manager
what occurs when pathogens are transferred from one surface to another
cross contamination
What does FIFO stand for?
first in first out
in a refrigerator, pork is stored on the shelf above a salad mix. is this safe
No
all equipment, food, and cleaners should be at least _____ inches from the floor
6
all equipment, food, and cleaners should be at least _____ inches on a table mount
4
which of the following is a common food allergen
-soy and soy products
-olive oil
-carrots
-pumpkin
soy and soy products
which is the correct order of the steps for cleaning and sanitizing
clean, rinse, sanitize,air- dry
uncovered lightbulbs may expose food to what kind of hazard
physical
food with a use-by date of june 5 should be stored
-in front of food dated may 28
-in front of food dated june 4
-behind food dated may 25
-behind food dated june 6
-behind food dated may 25
sinitizers work best when the
items are sanitized for the right amount of time
what minimum temperature should eggs be relieved at
45
how many people or more become ill after eating the same food is it considered a foodborne illness outbreak
2 or more
true or false
cockroaches produce capsule egg cases
true
what temp should the thermometer be adjusted to after placing it in ice water
32
what is not a proper way to thaw TCS food
sitting out at room temp
what is the minimum cooking temp for poultry
165
what is considered poultry
anything bird like with wings
what is the minimum cooking temp for ground meat
155
what is the minimum cooking temp for whole meat(ribs,steak) and fish
145
true or false
you can eat food and gum in the food prep room
false
how many hours can hot food sit out before becoming unsafe
4 hours
how many hours can cold food sit out before becoming unsafe
6hrs
at restuarants every how many hours do they check on hot and cold food
2 hrs
how many hours do you get to get food cooled
4hrs
at restuarnts you have _____ hours to get temp below 71
2
what does the temperature of reheated food have to be at
165
what is the minimum temperature to wash your hands
100
to test a dishwasher what do you use
test kits
on a 3 comparment sink what is the minimum temp you have to have the water to
110
every how many hours do you clean cutting boards and knives and everything in the kitchen
4 hrs
what is the most dangerous temp food can be stored at
70-110
put ground meat,poultry, and vegetables in order of where they should go in the fridge
vegies
ground meat
poultry
put turkey, hamburgers and carrots in order of where they should go in the fridge
carrots
hamburgers
turkey

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