Culinary test

Question 1

Foods that are more likely to support rapid growth of bacteria are?

Answer 1

Potentially hazardous foods

Question 2

How long does food establishments need to keep a seafood tag

Answer 2

90 days

Question 3

To kill bacteria in leftover foods at what temperature must the food be reheated too?

Answer 3

165 degrees

Question 4

What is the proper substitute for hand washing ?

Answer 4

There is no substitute

Question 5

Removal of microorganisms such as bacteria is called ?

Answer 5

Sanitizing

Question 6

What is the most critical step in cooking ?

Answer 6

Cooling

Question 7

What are the proper steps to hand washing?

Answer 7

Wet, soap, wash, rinse, and dry for 20 seconds total

Question 8

Bacteria grows faster when the food is kept in what?

Answer 8

The temperature danger zone

Question 9

Bacteria needs the following conditions to grow?

Answer 9

Food, acidity, temperature, time, oxygen, and moisture

Question 10

Cold potentially hazardous foods must be held at a minimum of what degrees?

Answer 10

41 degrees

Question 11

Whitch is the temperature danger zone ?

Answer 11

41 degrees- 135 degrees

Question 12

To help keep pests out of storage areas, food should be stored at least how many inches off the wall?

Answer 12

15 centimeters off the floor and 16 inches away from walls

Question 13

Is there any substitute for hand washing?

Answer 13

No

Question 14

Whitch foods are potentially hazardous foods

Answer 14

Cooked beans and cooked rice

Question 15

Whitch scientist pioneerd the study of bacteria?

Answer 15

Luis Pasteur

Question 16

When should non latex gloves be mostly worn?

Answer 16

When handling ready to eat foods

Question 17

Leftovers have a shelf life or how many days ?

Answer 17

7 days

Question 18

What is a pathogen ?

Answer 18

A disease causing microorganism

Question 19

If you served Spanish rice from the night before that was properly cooled, what temperature must u reheat it at?

Answer 19

165 degrees

Question 20

What temperature should leftovers be reheated at?

Answer 20

165 degrees

Question 21

What is the safe minimum internal temperature for cooking poultry ?

Answer 21

165 degrees

Question 22

What is the safe internal temperature for cooking salmon ?

Answer 22

145 degrees

Question 23

What is the safe internal temperature to cook STUFFED pork chops

Answer 23

165 degrees

Question 24

Is hepatitis A, a bacteria ?

Answer 24

No

Question 25

What is the safe internal temperature for cooking hamburgers

Answer 25

155 degrees

Question 26

What should canned goods be free of ?

Answer 26

Bulges and dents

Question 27

Witch guidelines should be followed to care for a minor burn

Answer 27

Cool the burned skin with ice cold water by blotting with a clean towel

Question 28

The ideal temperature for a dry storage area is?

Answer 28

50- 70 degrees

Question 29

What is the minimum length of time that dishes and utensils are sanitized?

Answer 29

30 seconds

Question 30

What bacteria can be found in contaminated beef?

Answer 30

E- coli

Question 31

What types of food support rapid bacterial growth ?

Answer 31

Moist/ high protein

Question 32

What is the proper concentration for a chlorine solution used to santitize food surfaces?

Answer 32

The concentration must be between 50 and 100 parts per million

Question 33

What does FIFO stand for ?

Answer 33

First in first out

Question 34

What does FATTOM stand for ?

Answer 34

Food, acidity, temperature, time, oxygen, moisture

Question 35

What color towel do youu use in the kitchen to dry dishes ?

Answer 35

Yellow

Question 36

What color towel do you use to in the kitchen to wash prep tables and dishes ?

Answer 36

Blue

Question 37

What is the internal cooking temperature for eggs served immediately?

Answer 37

145 degrees

Question 38

What is the internal cooking temperature for a turkey with stuffing ?

Answer 38

165 degrees

Question 39

What is the internal temperature for cooking Italian sausage ?

Answer 39

155 degrees

Question 40

What is the internal temperature for shrimp ?

Answer 40

145 degrees

Question 41

What is the internal temperature for pork chop ?

Answer 41

145 degrees

Question 42

Thermometers are required for what in the kitchen?

Answer 42

Monitor the temperature of food on a buffet line

Question 43

Potentially hazardous foods shouldn’t be left in the temperature danger zone for more than?

Answer 43

4 hours

Question 44

The bottom shelf in the refrigerator should be a minimum of how many inches off the floor?

Answer 44

6 inches

Question 45

What is HACCP?

Answer 45

Hazard Analysis Critical Control point

Question 46

Where are the material safety data sheets kept at EFHS

Answer 46

in the maintenance department

Question 47

What are four causes of food borne illnesses?

Answer 47

Bacteria, viruses, parasites, and chemicals

Question 48

What is the proper measurement of pink hand sanitizer used in the 3 - dip sink ?

Answer 48

1/4 cup

Question 49

If any chemical is transferred to a plastic spray bottle u must ?

Answer 49

Properly label the bottle

Question 50

What does MISE EN PLACE mean ?

Answer 50

Everything in its place

Question 51

What does OSHA mean?

Answer 51

Occupational safety and health advisory

Question 52

What is the proper order of a three- compartment sink use?

Answer 52

Wash, rinse, and sanitize

Question 53

Should eggs be stored on a cookie sheet in the middle shelf of the refrigerator so they are visible?

Answer 53

No

Question 54

Chef asked a student to label the lasagna served on 1/20. What is the latest discard date ?

Answer 54

1/27

Question 55

What is parchemant paper ?

Answer 55

A heat resistant lining

Question 56

What is the CCD

Answer 56

Center for disease control located in Georgia

Question 57

What are thermometers required in the kitchen for ?

Answer 57

To check foods internal temperature