CP-FS Exam Review Latest

Certified Professional Food Safety (CP-FS) Exam Review (Latest Update 2025 / 2026) All Questions & Answers | Grade A | 100% Correct (Verified Solutions)

Question:

There are two types of mechanical ovens traditional lay for baking operations

Answer:

Reel style/moving tray oven millers smorgasbord

Rotary - channel

Question:

Sheeters are used to;

Answer:

Flatten dough in thickness and shape, Removes gas from the yeasted dough

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Question:

Proofer

Answer:

Used to leaven yeasted dough in controlled temperatures of 85-115 in controlled humidity 70-95%

Question:

Bakery display are designed to

Answer:

merchandise products

Question:

A paddle to move product

Answer:

in and around ovens

Question:

Rolling pin is used to

Answer:

keep employees in check 2 / 4

Question:

Small wares

Answer:

tools of the trade!

Question:

Pots and pans should have _____ bottoms for________

Answer:

flat bottoms; even heating

Question:

Good handles for

Answer:

great leverage

Question:

Cast iron

Answer:

Great heat distribution; maintains temp

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Question:

Aluminum

Answer:

Excellent conductor and lightweight

Question:

Best serving utensils for portion control;

Answer:

Scoops, Dishes, Ladles

Question:

• great beverage serving items

Answer:

air pots—upwards of 10 hours, Servers 12 hours

Question:

Storage containers -

Answer:

Ensure air tightness reduces cross contamination and extends life

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