Culinary Arts I Final Exam

Front

Of the following pathogens, which is most usually associated with chicken? e-coli, trichinosis, staph, salmonella

Back

salmonella

Front

Of the following pathogens, which is associated with fish? Options: salmonella, ciguatoxin, listeria, botulimium

Back

ciguatoxin

Front

Where can you find information on how to properly dispose of a cleaner?

Back

msds and supplier

Front

What does MSDS indicate?

Back

Material Safety Data Standards that provide knowledge of chemicals in use at an establishment.

Front

In our classroom, where would you be able to find MSDS information? Options: On the teacher's desk, In a red folder, On the Internet, In a red folder on the teacher's desk

Back

In a red folder on the teacher's desk

Front

Which of the following topics should not be addressed initially under safety and sanitation in food service training for a new employee? Knife safety, Cross contamination, wash, rinse, and sanitize, sandwich construction

Back

sandwich construction

Front

Which of the following practices is not beneficial in preventing pests? Options: taking trash out everyday, raking crumbs into the floor, storing mops and brooms properly, washing, rinsing, and sanitizing work surfaces

Back

raking crumbs into the floor

Front

How did the French revolution impact the culinary industry?

Back

opened restaurants for chefs to have jobs; killed many employers of chefs

Front

What chef is responsible for the functioning and job assignments of today's kitchen and brigade system?

Back

Auguste Escoffier

Front

We expect growth in the foodservice industry. Which of the following is an indicator of that growth? new businesses opening, skill demand for entry level jobs, scholarships being offered to foodservice employees, all of these

Back

all of these