Culinary Arts: Mid-Unit Flashcard 1

Front

What is the minimum internal cooking temperature for poultry, including whole or ground chicken, turkey, or duck?

Back

165°F (74°C)

Front

Which of the following is a common food allergen? Rice, Wheat, Beef, Pork

Back

Wheat

Front

Maximum time food can be left in the temperature danger zone (41°F to 135°F) before it must be discarded?

Back

2 hours

Front

Which of the following is a critical control point in preventing foodborne illness?

• Storing food at room temperature
• Cooking food to the correct temperature
• Using the same cutting board for raw and cooked foods
• Tasting food to check if it's spoiled

Back

Cooking food to the correct temperature

Front

What is the proper way to thaw frozen food?

Back

In the refrigerator

Front

Which of the following is NOT a safe method for cooling hot food quickly?

• Placing it in the refrigerator immediately
• Using an ice bath
• Dividing it into smaller portions
• Stirring it frequently

Back

Placing it in the refrigerator immediately

Front

What is the primary purpose of a food safety management system?

Back

To prevent foodborne illness

Front

Which of the following is a sign of a pest infestation?

• Clean floors
• Unusual odors
• Well-organized storage
• Properly sealed containers

Back

Unusual odors

Front

What is the correct procedure for washing hands in a food service environment?

Back

Wash with soap and water for at least 20 seconds

Front

Which of the following is a biological hazard in food safety?

• Metal shavings
• Cleaning chemicals
• Bacteria
• Plastic fragments

Back

Bacteria