FREE CULINARY ARTS AND STUDY GAMES ABOUT INTRO

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FREE CULINARY ARTS AND STUDY GAMES ABOUT INTRO

TO CULINARY EXAM QUESTIONS

Actual Qs and Ans Expert-Verified Explanation

This Exam contains:

-Guarantee passing score -102 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation

Question 1: When can raw, unpackaged meat be offered for self- service?

Answer:

At Mongolian barbecues.Question 2: Why are people who take certain medications at risk for food borne illness?

Answer:

Their immune systems are compromised.Question 3: The Occupational Safety and Health Act (OSHA) of 1970 assures employee access

to:

Answer:

Safe working conditions.Question 4: A tornado watch means:

Answer:

Conditions are such that tornadoes could develop.

Question 5: The employee who first notices a fire should immediately:

Answer:

Get help by notifying the designated person in your area.

Question 6: What should a food handler do to make gloves easier to put on?

Answer:

Select the correct size gloves.

Question 7: Which item is a potential physical contaminant?

Answer:

Jewelry.Question 8: What must staff members do when transferring chemicals to a new container<

Answer:

Label the new container.Question 9: To extinguish a small grease fire, do NOT:

Answer:

Spray the fire with water.Question 10: A fire consisting of live electrical equipment would be classified as Class:

Answer:

C.Question 11: What practice should be used to prevent seafood toxins from causing a foodborne illness?

Answer:

Purchasing food from approved, reputable supplies.Question 12: To prevent cuts from broken glasses, dishes, or cans, do NOT:

Answer:

Pick up broken pieces of glass with your hands.

Question 13: What temperature must stuffed lobster be cooked to?

Answer:

165°F (74°C) for 15 seconds.Question 14: The three things necessary for a fire to burn are:

Answer:

Oxygen,fuel, and heat.Question 15: What should staff do when receiving a delivery of food and supplies?

Answer:

Visually inspect all food items.

Question 16: What is the minimal internal cooking temperature for a veal chop?

Answer:

145°F (63°C)

Question 17: For severe cuts, quickly:

Answer:

Apply pressure over a clean dressing.Question 18: A soreness from using muscles too long or the wrong way is a:

Answer:

Strain.

Question 19: What rule for serving condiments should be practiced?

Answer:

Serve Condiments in original containers.

Question 20: Any risk or danger is known as a..

Answer:

...Hazard.

Question 21: What must a food handler with an infected hand wound do to work safely with food?

Answer:

Cover the wound with an impermeable cover and wear a single use glove.Question 22: The temperature of clam chowder is checked during holing. According to the operations policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?

Answer:

Corrective action.Question 23: What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

Answer:

135°F (57°C)

Question 24: Which responsibility is included in the Food and Drug Administration's role?

Answer:

Regulating food transported across state lines.

Question 25: What should a server do after clearing the table?

Answer:

Wash hands.Question 26: What food food process does not require a variance from a regulatory authority?

Answer:

Buying bean sprouts from a reputable supplier.Question 27: To prevent burns in the food preparation process:

Answer:

Get help to carry heavy, hot containers.Question 28: When should a food handler with a sore throat and fever be excluded from the operation?

Answer:

When the customers served are primarily a high-risk population.