CULINARY ARTS FINAL REVIEW PAPER 2026
COMPLETE QUESTIONS AND SOLUTIONS
GRADED A+
◉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: 41°F- 135°F
◉Where should chemicals be stored?. Answer: In a secure area,
away from all food
◉What is a foodborne illness?. Answer: ...
, ◉If you were chopping vegetables and cut your finger what is the
first step to take?. Answer: Apply gentle pressure
◉To work with food, a food handler with a hand wound must.
Answer: Bandage wound and wear a glove
◉TCS foods must be reheated to what temperature for 15 seconds
within two hours?. Answer: 165°F
◉What are three ways to prevent knife cuts?. Answer: Cut away
from body, never catch falling knife, never submerge a knife in soapy
water
◉What are three ways to prevent cross-contamination?. Answer:
Change gloves between tasks, wash and sanitize work station and
utensils, and use separate sinks for different tasks
◉Executive chef. Answer: Coordinates kitchen activity and directs
the kitchen staff's training
◉Sous chef. Answer: Participates in supervising and coordinating
the preparation of menu items
COMPLETE QUESTIONS AND SOLUTIONS
GRADED A+
◉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: 41°F- 135°F
◉Where should chemicals be stored?. Answer: In a secure area,
away from all food
◉What is a foodborne illness?. Answer: ...
, ◉If you were chopping vegetables and cut your finger what is the
first step to take?. Answer: Apply gentle pressure
◉To work with food, a food handler with a hand wound must.
Answer: Bandage wound and wear a glove
◉TCS foods must be reheated to what temperature for 15 seconds
within two hours?. Answer: 165°F
◉What are three ways to prevent knife cuts?. Answer: Cut away
from body, never catch falling knife, never submerge a knife in soapy
water
◉What are three ways to prevent cross-contamination?. Answer:
Change gloves between tasks, wash and sanitize work station and
utensils, and use separate sinks for different tasks
◉Executive chef. Answer: Coordinates kitchen activity and directs
the kitchen staff's training
◉Sous chef. Answer: Participates in supervising and coordinating
the preparation of menu items
