Culinary Arts Exam Review

Front

When do food workers need to wash their hands?

Back

After using the toilet, before starting work, after all breaks, and any other time hands get contaminated, and after handling raw foods, dirty dishes or garbage.

Front

What cuts solids into pieces?

Back

chop

Front

A food worker has just finished cutting raw meat on a cutting board and is about to cut lettuce for a salad. What must the food worker do to prevent cross-contamination?

Back

Wash, rinse and sanitize the board and knife; and wash hands.

Front

What is the correct minimum internal cooking temperature for chicken?

Back

165

Front

What is the aberration for Tablespoon?

Back

Tb

Front

What menu offers each food item priced and served separately?

Back

A la carte

Front

to cut foods into small square pieces that are uniform in size

Back

dice

Front

Identify three Back of House employees: Chef, Line cook, Prep cook; Pastry chef, Dish washer, Server; Host, Manager, Bartender; Server, Line cook, Bartender.

Back

Chef, Line cook, Prep cook

Front

To cut into long thin strips

Back

Julienne

Front

How many quarts are in a gallon?

Back

4