1 | Page
Professional Cooking 1: Final Exam
Review Questions and Correct Answers/
Latest Update / Already Graded
Food containing disease-causing bacteria is likely to smell or taste
spoiled.
Ans: 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.
Ans: True
Most bacteria that cause food borne disease are spread by food
workers.
Ans: True
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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.
Ans: True
Removable, immersible parts of large equipment should be cleaned
and sanitized.
Ans: 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.
Ans: False
To prevent trichinosis, pork products should be cooked to an internal
temperature of 140°F (60°C) or higher.
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Ans: True
The executive chef of a large hotel often spends more time at a
desk than in the production area.
Ans: True
One of Escoffier's achievements was the simplification of classical
cooking.
Ans: True
The best way to protect against rat and mouse infestation is to build
them out.
Ans: True
Stainless steel and aluminum containers are best for marinating.
Ans: False
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The temperature range of the Food Danger Zone is
Ans: between 41°F (5°C) and 135°F (57°C)
Which of the following conditions can affect the growth of bacteria?
Ans: food and moisture
acidity and alkalinity
temperature, air, and time
Frozen foods are best defrosted
Ans: under refrigeration
Which of the following is a potential hazard in the kitchen?
Ans: 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"
Professional Cooking 1: Final Exam
Review Questions and Correct Answers/
Latest Update / Already Graded
Food containing disease-causing bacteria is likely to smell or taste
spoiled.
Ans: 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.
Ans: True
Most bacteria that cause food borne disease are spread by food
workers.
Ans: True
,2 | Page
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.
Ans: True
Removable, immersible parts of large equipment should be cleaned
and sanitized.
Ans: 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.
Ans: False
To prevent trichinosis, pork products should be cooked to an internal
temperature of 140°F (60°C) or higher.
,3 | Page
Ans: True
The executive chef of a large hotel often spends more time at a
desk than in the production area.
Ans: True
One of Escoffier's achievements was the simplification of classical
cooking.
Ans: True
The best way to protect against rat and mouse infestation is to build
them out.
Ans: True
Stainless steel and aluminum containers are best for marinating.
Ans: False
, 4 | Page
The temperature range of the Food Danger Zone is
Ans: between 41°F (5°C) and 135°F (57°C)
Which of the following conditions can affect the growth of bacteria?
Ans: food and moisture
acidity and alkalinity
temperature, air, and time
Frozen foods are best defrosted
Ans: under refrigeration
Which of the following is a potential hazard in the kitchen?
Ans: 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"
