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Culinary > Culinary test > Flashcards

Culinary test Flashcards

1
Q

Foods that are more likely to support rapid growth of bacteria are?

A

Potentially hazardous foods

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2
Q

How long does food establishments need to keep a seafood tag

A

90 days

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3
Q

To kill bacteria in leftover foods at what temperature must the food be reheated too?

A

165 degrees

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4
Q

What is the proper substitute for hand washing ?

A

There is no substitute

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5
Q

Removal of microorganisms such as bacteria is called ?

A

Sanitizing

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6
Q

What is the most critical step in cooking ?

A

Cooling

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7
Q

What are the proper steps to hand washing?

A

Wet, soap, wash, rinse, and dry for 20 seconds total

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8
Q

Bacteria grows faster when the food is kept in what?

A

The temperature danger zone

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9
Q

Bacteria needs the following conditions to grow?

A

Food, acidity, temperature, time, oxygen, and moisture

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10
Q

Cold potentially hazardous foods must be held at a minimum of what degrees?

A

41 degrees

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11
Q

Whitch is the temperature danger zone ?

A

41 degrees- 135 degrees

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12
Q

To help keep pests out of storage areas, food should be stored at least how many inches off the wall?

A

15 centimeters off the floor and 16 inches away from walls

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13
Q

Is there any substitute for hand washing?

A

No

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14
Q

Whitch foods are potentially hazardous foods

A

Cooked beans and cooked rice

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15
Q

Whitch scientist pioneerd the study of bacteria?

A

Luis Pasteur

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16
Q

When should non latex gloves be mostly worn?

A

When handling ready to eat foods

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17
Q

Leftovers have a shelf life or how many days ?

A

7 days

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18
Q

What is a pathogen ?

A

A disease causing microorganism

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19
Q

If you served Spanish rice from the night before that was properly cooled, what temperature must u reheat it at?

A

165 degrees

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20
Q

What temperature should leftovers be reheated at?

A

165 degrees

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21
Q

What is the safe minimum internal temperature for cooking poultry ?

A

165 degrees

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22
Q

What is the safe internal temperature for cooking salmon ?

A

145 degrees

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23
Q

What is the safe internal temperature to cook STUFFED pork chops

A

165 degrees

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24
Q

Is hepatitis A, a bacteria ?

A

No

25
Q

What is the safe internal temperature for cooking hamburgers

A

155 degrees

26
Q

What should canned goods be free of ?

A

Bulges and dents

27
Q

Witch guidelines should be followed to care for a minor burn

A

Cool the burned skin with ice cold water by blotting with a clean towel

28
Q

The ideal temperature for a dry storage area is?

A

50- 70 degrees

29
Q

What is the minimum length of time that dishes and utensils are sanitized?

A

30 seconds

30
Q

What bacteria can be found in contaminated beef?

A

E- coli

31
Q

What types of food support rapid bacterial growth ?

A

Moist/ high protein

32
Q

What is the proper concentration for a chlorine solution used to santitize food surfaces?

A

The concentration must be between 50 and 100 parts per million

33
Q

What does FIFO stand for ?

A

First in first out

34
Q

What does FATTOM stand for ?

A

Food, acidity, temperature, time, oxygen, moisture

35
Q

What color towel do youu use in the kitchen to dry dishes ?

A

Yellow

36
Q

What color towel do you use to in the kitchen to wash prep tables and dishes ?

A

Blue

37
Q

What is the internal cooking temperature for eggs served immediately?

A

145 degrees

38
Q

What is the internal cooking temperature for a turkey with stuffing ?

A

165 degrees

39
Q

What is the internal temperature for cooking Italian sausage ?

A

155 degrees

40
Q

What is the internal temperature for shrimp ?

A

145 degrees

41
Q

What is the internal temperature for pork chop ?

A

145 degrees

42
Q

Thermometers are required for what in the kitchen?

A

Monitor the temperature of food on a buffet line

43
Q

Potentially hazardous foods shouldn’t be left in the temperature danger zone for more than?

A

4 hours

44
Q

The bottom shelf in the refrigerator should be a minimum of how many inches off the floor?

A

6 inches

45
Q

What is HACCP?

A

Hazard Analysis Critical Control point

46
Q

Where are the material safety data sheets kept at EFHS

A

in the maintenance department

47
Q

What are four causes of food borne illnesses?

A

Bacteria, viruses, parasites, and chemicals

48
Q

What is the proper measurement of pink hand sanitizer used in the 3 - dip sink ?

A

1/4 cup

49
Q

If any chemical is transferred to a plastic spray bottle u must ?

A

Properly label the bottle

50
Q

What does MISE EN PLACE mean ?

A

Everything in its place

51
Q

What does OSHA mean?

A

Occupational safety and health advisory

52
Q

What is the proper order of a three- compartment sink use?

A

Wash, rinse, and sanitize

53
Q

Should eggs be stored on a cookie sheet in the middle shelf of the refrigerator so they are visible?

A

No

54
Q

Chef asked a student to label the lasagna served on 1/20. What is the latest discard date ?

A

1/27

55
Q

What is parchemant paper ?

A

A heat resistant lining

56
Q

What is the CCD

A

Center for disease control located in Georgia

57
Q

What are thermometers required in the kitchen for ?

A

To check foods internal temperature

58
Q
A

Culinary (1 decks)

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