Page |1
Culinary Arts 1- Final Exam Review
Questions and Correct Answers/ Latest
Update / Already Graded
The six conditions pathogens need to grow
Ans: Food, Acidity, Temperature, Time, Oxygen, Moisture
What should be used to dry your hands after washing them?
Ans: Single-use paper towel
Using bottom to top shelving order and storing foods in proper food
containers is a way to prevent
Ans: Cross-contamination
At what internal temperature should raw meat, poultry, and seafood
be stored?
Ans: 41°F and below
What is the temperature range of the temperature danger zone?
Ans: 41°F- 135°F
All rights reserved © 2025/ 2026 |
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Where should chemicals be stored?
Ans: In a secure area, away from all food
What is a foodborne illness?
Ans: ...
If you were chopping vegetables and cut your finger what is the first
step to take?
Ans: Apply gentle pressure
To work with food, a food handler with a hand wound must
Ans: Bandage wound and wear a glove
TCS foods must be reheated to what temperature for 15 seconds
within two hours?
Ans: 165°F
What are three ways to prevent knife cuts?
Ans: Cut away from body, never catch falling knife, never
submerge a knife in soapy water
All rights reserved © 2025/ 2026 |
, Page |3
What are three ways to prevent cross-contamination?
Ans: Change gloves between tasks, wash and sanitize work
station and utensils, and use separate sinks for different tasks
Executive chef
Ans: Coordinates kitchen activity and directs the kitchen staff's
training
Sous chef
Ans: Participates in supervising and coordinating the
preparation of menu items
Pastry chef
Ans: Developing recipes for and preparing desserts, pastries,
and bread
Garde manager
Ans: Responsible for cold food preparation, including salads
and cold appetizers
All rights reserved © 2025/ 2026 |
Culinary Arts 1- Final Exam Review
Questions and Correct Answers/ Latest
Update / Already Graded
The six conditions pathogens need to grow
Ans: Food, Acidity, Temperature, Time, Oxygen, Moisture
What should be used to dry your hands after washing them?
Ans: Single-use paper towel
Using bottom to top shelving order and storing foods in proper food
containers is a way to prevent
Ans: Cross-contamination
At what internal temperature should raw meat, poultry, and seafood
be stored?
Ans: 41°F and below
What is the temperature range of the temperature danger zone?
Ans: 41°F- 135°F
All rights reserved © 2025/ 2026 |
, Page |2
Where should chemicals be stored?
Ans: In a secure area, away from all food
What is a foodborne illness?
Ans: ...
If you were chopping vegetables and cut your finger what is the first
step to take?
Ans: Apply gentle pressure
To work with food, a food handler with a hand wound must
Ans: Bandage wound and wear a glove
TCS foods must be reheated to what temperature for 15 seconds
within two hours?
Ans: 165°F
What are three ways to prevent knife cuts?
Ans: Cut away from body, never catch falling knife, never
submerge a knife in soapy water
All rights reserved © 2025/ 2026 |
, Page |3
What are three ways to prevent cross-contamination?
Ans: Change gloves between tasks, wash and sanitize work
station and utensils, and use separate sinks for different tasks
Executive chef
Ans: Coordinates kitchen activity and directs the kitchen staff's
training
Sous chef
Ans: Participates in supervising and coordinating the
preparation of menu items
Pastry chef
Ans: Developing recipes for and preparing desserts, pastries,
and bread
Garde manager
Ans: Responsible for cold food preparation, including salads
and cold appetizers
All rights reserved © 2025/ 2026 |
