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Culinary Arts bundled exams with complete solution
Culinary Arts bundled exams with complete solution
[Meer zien]Culinary Arts bundled exams with complete solution
[Meer zien]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...
Voorbeeld 2 van de 9 pagina's
In winkelwagenMost 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...
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 ...
Voorbeeld 3 van de 27 pagina's
In winkelwagen1. 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 ...
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 ...
Voorbeeld 2 van de 9 pagina's
In winkelwagenA 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 ...
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 u...
Voorbeeld 2 van de 12 pagina's
In winkelwagenWhat 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 u...
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...
Voorbeeld 1 van de 4 pagina's
In winkelwagenprofessionalism - 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...
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 microw...
Voorbeeld 1 van de 2 pagina's
In winkelwagenground 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 microw...
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 pathoge...
Voorbeeld 2 van de 8 pagina's
In winkelwagenThree 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 pathoge...
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 - 
Answ...
Voorbeeld 2 van de 8 pagina's
In winkelwagenThe 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 - 
Answ...
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