CULINARY ARTS FINAL TEST EXAM QUESTIONS

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CULINARY ARTS FINAL TEST EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -40 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking?

Answer:

60 minutes Question 2: What food item does the Food and Drug Administration advise against offering on a children's menu?

Answer:

Rare cheeseburgers Question 3: What should a foodservice operator do when responding to a foodborne-illness outbreak?

Answer:

Segregate the product Question 4: Food held at 41?F (5?C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?

Answer:

6

Question 5: What type of thermocouple probe should be used to check the internal temperature of a beef roast?

Answer:

Penetration

Question 6: What is the final step in cleaning and sanitizing a prep table?

Answer:

Allowing the surface to air-dry Question 7: How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?

Answer:

Place the thermometer stem into an opened container Question 8: What task requires food handlers to wash their hands before and after doing it?

Answer:

Handling raw meat, poultry, or seafood Question 9: What is the third step in cleaning and sanitizing items in a three-compartment sink?

Answer:

rinsing Question 10: If a food-contact surface is in constant use, how often should it be cleaned and sanitized?

Answer:

every 4 hours Question 11: Hot TCS food can be held without temperature control for a maximum of

Answer:

• hours

Question 12: When can a food handler with a sore throat and a fever return to work with or around food?

Answer:

A written medical release is provided

Question 13: Where should ground fish be stored in a cooler?

Answer:

Below pork roasts

Question 14: What is a basic characteristic of a virus?

Answer:

Requires a living host to grow

Question 15: What is the purpose of setting critical limits in a HACCP plan?

Answer:

To reduce hazards to safe levels

Question 16: What food safety practice can prevent cross-contact?

Answer:

Washing, rinsing, and sanitizing utensils before each use Question 17: What should foodservice operators do to prevent customer illness from Shigella spp.?

Answer:

Control flies inside and outside the operation Question 18: What must a food handler with a hand wound do to safely work with food?

Answer:

Bandage the wound with an impermeable cover and wear a single-use glove Question 19: What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?

Answer:

Corrective action

Question 20: What item is considered acceptable work attire for a food handler?

Answer:

Plain band ring

Question 21: What method should never be used to thaw food?

Answer:

Place the item on a prep counter

Question 22: When should a shipment of fresh chicken be rejected?

Answer:

The receiving temperature is 50 ?F (10 ?C) Question 23: What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?

Answer:

30 seconds

Question 24: Which is a TCS food?

Answer:

baked potato Question 25: What should foodservice operators do to prevent the spread of hepatitis A?

Answer:

Exclude staff with jaundice from the operation Question 26: What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41?F (5?C)?

Answer:

• days

Question 27: Parasites are commonly associated with

Answer:

seafood

Question 28: To wash hands correctly, a food handler must first

Answer:

wet hands and arms