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Culinary Arts bundled exams with complete solution
Culinary Arts bundled exams with complete solution
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- • 8 items •
- Culinary End of Program Exam Questions And Answers With Verified Solutions • Exam (elaborations)
- Culinary Final Exam: Study Guide questions and answers • Exam (elaborations)
- Culinary Arts 1 PROSTART LEVEL 1 Final Exam 2024 LATEST QUESTIONS & ANSWERS SOLVED 100% CORRECT! • Exam (elaborations)
- Intro to Culinary Arts Final Exam Questions And Answers With Verified Solutions • Exam (elaborations)
- Culinary Arts and Hospitality Final Exam Review Questions And Answers With Verified Solutions • Exam (elaborations)
- And more ….
Culinary Arts bundled exams with complete solution
Culinary Arts 1- Final Exam Review Questions And Answers Rated A+
The six conditions pathogens need to grow - Answer-Food, Acidity, Temperature, Time, Oxygen, Moisture What should be used to dry your hands after washing them? - Answer-Single-use paper towel Using bottom to top shelving order and storing foods in proper food containers is a way to prevent - Answer-Cross-contamination At what internal temperature should raw meat, poultry, and seafood be stored? - Answer-41°F and below What is the temperature range of the temperature danger zone? - Answer-...
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- Exam (elaborations)
- • 8 pages •
The six conditions pathogens need to grow - Answer-Food, Acidity, Temperature, Time, Oxygen, Moisture What should be used to dry your hands after washing them? - Answer-Single-use paper towel Using bottom to top shelving order and storing foods in proper food containers is a way to prevent - Answer-Cross-contamination At what internal temperature should raw meat, poultry, and seafood be stored? - Answer-41°F and below What is the temperature range of the temperature danger zone? - Answer-...
Culinary Arts Final Exam 2024 Questions and Answers 100% Solved correctly
Three types of hazards that make food unsafe are: - Answer-Physical, Chemical, Biological During the hand washing process, hands and arms should be scrubbed for: - Answer-10-15 seconds Where should a food handler check the temperature of food? - Answer-On the thickest part The transfer of pathogens front one surface to another is called - Answer-Cross contamination Surfaces that touch food must be - Answer-Cleaned and Sanitized The federal agency that creates and enforces safety related sta...
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- Exam (elaborations)
- • 8 pages •
Three types of hazards that make food unsafe are: - Answer-Physical, Chemical, Biological During the hand washing process, hands and arms should be scrubbed for: - Answer-10-15 seconds Where should a food handler check the temperature of food? - Answer-On the thickest part The transfer of pathogens front one surface to another is called - Answer-Cross contamination Surfaces that touch food must be - Answer-Cleaned and Sanitized The federal agency that creates and enforces safety related sta...
culinary Exam practice test questions and answers all are graded A+
ground beef - 155 poultry - 165 fish - 145 whole steaks or chops - 145 eggs for immediate service - 145 reheating foods - 165 if the employee is sick and coughing with a fever what should the employee do? - GO HOME!!!!!!!! what are the four acceptable methods for thawing food - fridge microwave running water counter cooking it how do the shelves in fridge go in order - fruit tray salmon fillet ground beef whole chicken whats the temp for temp danger zone? - 41 to 135 whats the hot...
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- Exam (elaborations)
- • 2 pages •
ground beef - 155 poultry - 165 fish - 145 whole steaks or chops - 145 eggs for immediate service - 145 reheating foods - 165 if the employee is sick and coughing with a fever what should the employee do? - GO HOME!!!!!!!! what are the four acceptable methods for thawing food - fridge microwave running water counter cooking it how do the shelves in fridge go in order - fruit tray salmon fillet ground beef whole chicken whats the temp for temp danger zone? - 41 to 135 whats the hot...
Culinary Arts and Hospitality Final Exam Review Questions And Answers With Verified Solutions
professionalism - the combination of knowledge, skills, attitudes, and behaviors a person shows while performing and interacting with others Carryover Cooking - The internal temperature continues to rise after removing a steak from the grill. This called... A good first impression can be made by - Displaying courtesy, respect, and friendliness. Personal Responsibility - communicating frequently and clearly in the workplace to limit confusion betweem employees Verbal Communication - body l...
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professionalism - the combination of knowledge, skills, attitudes, and behaviors a person shows while performing and interacting with others Carryover Cooking - The internal temperature continues to rise after removing a steak from the grill. This called... A good first impression can be made by - Displaying courtesy, respect, and friendliness. Personal Responsibility - communicating frequently and clearly in the workplace to limit confusion betweem employees Verbal Communication - body l...
Intro to Culinary Arts Final Exam Questions And Answers With Verified Solutions
What type of Fire Extinguisher must you have in a kitchen? - Answer-ABC Fire Extinguisher What types of fires does an ABC Extinguisher handle? - Answer-Paper fires (A), grease fires (B), electrical fires (C) What does PASS stand for? - Answer-Pull, Aim, Squeeze, Sweep What two things should be used on a fire involving a person, their hair, or their clothing? - Answer-1 - Fire Blanket 2 - Stop, Drop, and Roll Danger Zone - Answer-The temperature at which there is the most rapid bacterial g...
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- • 12 pages •
What type of Fire Extinguisher must you have in a kitchen? - Answer-ABC Fire Extinguisher What types of fires does an ABC Extinguisher handle? - Answer-Paper fires (A), grease fires (B), electrical fires (C) What does PASS stand for? - Answer-Pull, Aim, Squeeze, Sweep What two things should be used on a fire involving a person, their hair, or their clothing? - Answer-1 - Fire Blanket 2 - Stop, Drop, and Roll Danger Zone - Answer-The temperature at which there is the most rapid bacterial g...
Culinary Arts 1 PROSTART LEVEL 1 Final Exam 2024 LATEST QUESTIONS & ANSWERS SOLVED 100% CORRECT!
A cook cuts his/her hand as a result of using a slicer with a bent guard. Which three actions should be performed during the accident investigation? - Answer-Fill out the applicable OSHA forms, collect physical evidence, and interview all involved. Why should the manager be notified of all guest complaints? - Answer-so that the manager can follow up with the guests and take corrective action Which type of rice is used for risotto? - Answer-Arborio What is an example of an open-ended questi...
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- • 9 pages •
A cook cuts his/her hand as a result of using a slicer with a bent guard. Which three actions should be performed during the accident investigation? - Answer-Fill out the applicable OSHA forms, collect physical evidence, and interview all involved. Why should the manager be notified of all guest complaints? - Answer-so that the manager can follow up with the guests and take corrective action Which type of rice is used for risotto? - Answer-Arborio What is an example of an open-ended questi...
Culinary Final Exam: Study Guide questions and answers
1. The most important aspect of pest control can be traced to: A. Using the correct chemical B. Depriving pests of food, water, and shelter C. A good pest control company D. The geographical location of the restaurant - Answer-B. Depriving pests of food, water, and shelter 2. The correct order of cleaning when using a three compartment sink: A. Wash, rinse, sanitize B. Sanitize, rinse, wash C. Wash, sanitize, rinse D. None of the above - Answer-A. Wash, rinse, sanitize 3. If food falls...
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1. The most important aspect of pest control can be traced to: A. Using the correct chemical B. Depriving pests of food, water, and shelter C. A good pest control company D. The geographical location of the restaurant - Answer-B. Depriving pests of food, water, and shelter 2. The correct order of cleaning when using a three compartment sink: A. Wash, rinse, sanitize B. Sanitize, rinse, wash C. Wash, sanitize, rinse D. None of the above - Answer-A. Wash, rinse, sanitize 3. If food falls...
Culinary End of Program Exam Questions And Answers With Verified Solutions
Most problems developed in the preparation of pie dough during the - Answer-Scaling When served on a breakfast buffet, scrambled eggs should be placed in a - Answer-Hotel pan A pot of chicken soup has been cooled to 70 degrees in two hours. What is the maximum number of hours remaining to cool it safely to 41 degrees? - Answer-4 hours Ground beef is made out of all of the following except? Ground beef, Tough beef cuts, leftover pieces, and incorrect beef cuts - Answer-Ground meat You have ...
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- Exam (elaborations)
- • 9 pages •
Most problems developed in the preparation of pie dough during the - Answer-Scaling When served on a breakfast buffet, scrambled eggs should be placed in a - Answer-Hotel pan A pot of chicken soup has been cooled to 70 degrees in two hours. What is the maximum number of hours remaining to cool it safely to 41 degrees? - Answer-4 hours Ground beef is made out of all of the following except? Ground beef, Tough beef cuts, leftover pieces, and incorrect beef cuts - Answer-Ground meat You have ...
OPOTA EXAM PACKAGE DEAL
OPOTA EXAM PACKAGE DEAL
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- OPOTA UNIT 2: LEGAL Complete Questions And Answers • Exam (elaborations)
- OPOTA Overview 2024 questions and answers all are graded A+ • Exam (elaborations)
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OPOTA EXAM PACKAGE DEAL
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