PROFESSIONAL COOKING 1: FINAL EXAM REVIEW
UPDATED QUESTIONS AND ANSWERS
Food containing disease-causing bacteria is likely to smell or taste spoiled. - CORRECT
ANSWER✅✅✅False
The following are all factors that must be considered when planning the organization of a kitchen staff:
the types of food served, the size of the establishment, the number of customers served, the equipment
available. - CORRECT ANSWER✅✅✅True
Most bacteria that cause food borne disease are spread by food workers. - CORRECT
ANSWER✅✅✅True
If both raw and cooked meats must be in the same refrigerator, store the cooked meats on the higher
shelves and raw meats on the lower shelves. - CORRECT ANSWER✅✅✅True
Removable, immersible parts of large equipment should be cleaned and sanitized. - CORRECT
ANSWER✅✅✅True
Botulism is a food-borne disease usually caused by such foods as potato salad or custard-filled pastries
left out of the refrigerator too long. - CORRECT ANSWER✅✅✅False
To prevent trichinosis, pork products should be cooked to an internal temperature of 140°F (60°C) or
higher. - CORRECT ANSWER✅✅✅True
The executive chef of a large hotel often spends more time at a desk than in the production area. -
CORRECT ANSWER✅✅✅True
One of Escoffier's achievements was the simplification of classical cooking. - CORRECT
ANSWER✅✅✅True
,The best way to protect against rat and mouse infestation is to build them out. - CORRECT
ANSWER✅✅✅True
Stainless steel and aluminum containers are best for marinating. - CORRECT ANSWER✅✅✅False
The temperature range of the Food Danger Zone is - CORRECT ANSWER✅✅✅between 41°F (5°C)
and 135°F (57°C)
Which of the following conditions can affect the growth of bacteria? - CORRECT ANSWER✅✅✅food
and moisture
acidity and alkalinity
temperature, air, and time
Frozen foods are best defrosted - CORRECT ANSWER✅✅✅under refrigeration
Which of the following is a potential hazard in the kitchen? - CORRECT ANSWER✅✅✅a. loose,
untucked apron strings
b. lifting with back muscles instead of leg muscles
c. plugging in a piece of equipment with its switch "on"
All bacteria are - CORRECT ANSWER✅✅✅none of the above
Pathogens are most specifically __________ bacteria. - CORRECT ANSWER✅✅✅disease-causing
In the late 1700's, new developments in food service received a great stimulus __________. - CORRECT
ANSWER✅✅✅a. at the time of the French Revolution
b. because many chefs found themselves without jobs
c. when chefs began opening restaurants in Paris to support themselves
, Fusion cuisine is ___________________________. - CORRECT ANSWER✅✅✅a cooking style that
uses ingredients and techniques from more than one regional or international cuisine
The head of a foodservice kitchen must _________________. - CORRECT ANSWER✅✅✅a.
understand how to organize and motivate people
c. control cost and manage budgets
What is the best way to tell whether food from a bulging can is safe to eat? - CORRECT
ANSWER✅✅✅Assume if the can is bulging the product is not safe to eat and dispose of it.
What is the first step in cleaning an electric slicer? - CORRECT ANSWER✅✅✅Unplug the machine
What is the best way to catch a falling knife? - CORRECT ANSWER✅✅✅Never catch a falling knife -
let it fall
Which pair of words or phrases make the following a true sentence when inserted in the blanks?
Because most recipe ingredients are measured by __________, accurate __________ are very
important. - CORRECT ANSWER✅✅✅weight, scales
You would use a __________ if you wanted to brown or glaze the top of items. - CORRECT
ANSWER✅✅✅Salamander
When using a deep fryer, it is important to __________. - CORRECT ANSWER✅✅✅a. Keep the kettle
filled to the fill line
b. Check the accuracy of the thermostat regularly with a thermometer
c. When filling the kettle with solid fat, set the thermostat to 250°F (120°C)
until the fat has melted enough to cover the heating elements
Which of the following is not one of a mixer's main attachments? - CORRECT ANSWER✅✅✅Agitator
UPDATED QUESTIONS AND ANSWERS
Food containing disease-causing bacteria is likely to smell or taste spoiled. - CORRECT
ANSWER✅✅✅False
The following are all factors that must be considered when planning the organization of a kitchen staff:
the types of food served, the size of the establishment, the number of customers served, the equipment
available. - CORRECT ANSWER✅✅✅True
Most bacteria that cause food borne disease are spread by food workers. - CORRECT
ANSWER✅✅✅True
If both raw and cooked meats must be in the same refrigerator, store the cooked meats on the higher
shelves and raw meats on the lower shelves. - CORRECT ANSWER✅✅✅True
Removable, immersible parts of large equipment should be cleaned and sanitized. - CORRECT
ANSWER✅✅✅True
Botulism is a food-borne disease usually caused by such foods as potato salad or custard-filled pastries
left out of the refrigerator too long. - CORRECT ANSWER✅✅✅False
To prevent trichinosis, pork products should be cooked to an internal temperature of 140°F (60°C) or
higher. - CORRECT ANSWER✅✅✅True
The executive chef of a large hotel often spends more time at a desk than in the production area. -
CORRECT ANSWER✅✅✅True
One of Escoffier's achievements was the simplification of classical cooking. - CORRECT
ANSWER✅✅✅True
,The best way to protect against rat and mouse infestation is to build them out. - CORRECT
ANSWER✅✅✅True
Stainless steel and aluminum containers are best for marinating. - CORRECT ANSWER✅✅✅False
The temperature range of the Food Danger Zone is - CORRECT ANSWER✅✅✅between 41°F (5°C)
and 135°F (57°C)
Which of the following conditions can affect the growth of bacteria? - CORRECT ANSWER✅✅✅food
and moisture
acidity and alkalinity
temperature, air, and time
Frozen foods are best defrosted - CORRECT ANSWER✅✅✅under refrigeration
Which of the following is a potential hazard in the kitchen? - CORRECT ANSWER✅✅✅a. loose,
untucked apron strings
b. lifting with back muscles instead of leg muscles
c. plugging in a piece of equipment with its switch "on"
All bacteria are - CORRECT ANSWER✅✅✅none of the above
Pathogens are most specifically __________ bacteria. - CORRECT ANSWER✅✅✅disease-causing
In the late 1700's, new developments in food service received a great stimulus __________. - CORRECT
ANSWER✅✅✅a. at the time of the French Revolution
b. because many chefs found themselves without jobs
c. when chefs began opening restaurants in Paris to support themselves
, Fusion cuisine is ___________________________. - CORRECT ANSWER✅✅✅a cooking style that
uses ingredients and techniques from more than one regional or international cuisine
The head of a foodservice kitchen must _________________. - CORRECT ANSWER✅✅✅a.
understand how to organize and motivate people
c. control cost and manage budgets
What is the best way to tell whether food from a bulging can is safe to eat? - CORRECT
ANSWER✅✅✅Assume if the can is bulging the product is not safe to eat and dispose of it.
What is the first step in cleaning an electric slicer? - CORRECT ANSWER✅✅✅Unplug the machine
What is the best way to catch a falling knife? - CORRECT ANSWER✅✅✅Never catch a falling knife -
let it fall
Which pair of words or phrases make the following a true sentence when inserted in the blanks?
Because most recipe ingredients are measured by __________, accurate __________ are very
important. - CORRECT ANSWER✅✅✅weight, scales
You would use a __________ if you wanted to brown or glaze the top of items. - CORRECT
ANSWER✅✅✅Salamander
When using a deep fryer, it is important to __________. - CORRECT ANSWER✅✅✅a. Keep the kettle
filled to the fill line
b. Check the accuracy of the thermostat regularly with a thermometer
c. When filling the kettle with solid fat, set the thermostat to 250°F (120°C)
until the fat has melted enough to cover the heating elements
Which of the following is not one of a mixer's main attachments? - CORRECT ANSWER✅✅✅Agitator
