Culinary Test

Which is an example of a physical hazard?

• Tapeworm in salmon fillet
• Hair in food
• Sanitizer stored next to prep table
• Mold on bread

Which is NOT an example of a biological hazard?

• Fingernail in macaroni
• Mold on bread
• Tapeworm in salmon fillet
• Hookworm in pork

How far off the floor should kitchen equiptment, food and utensils be stored?

• it should be on the ground
• 10 inches off the floor
• 6 inches off the floor
• 1 inch off the floor

What is a cause of cross contamination?

• minimum interal temperatures
• poor personal hygeine
• improper cooking
• minimum interal temperatures

What is the temperature danger zone?

• 32 degrees F 135 degrees F
• 0 degrees F to 135 degrees F
• 35 degrees F to 165 degrees F
• 41 degrees F to 135 F degrees

What is the purpose of HACCP?

• to ensure food safety
• record keeping
• monitoring techniques
• helping food service employees

Which of the following is the safe way to thaw frozen food?

• thaw under hot running water
• place it in a pan of warm water
• Thaw under cold running water
• leave it on the counter, fully wrapped

How many cups is 3/4 cups doubled?

• 1 1/2 cups
• 6/8 cups
• 3 cups
• 1 cup

What is the green cutting board used for?

• meat
• vegetables
• fish
• bread

What is the yellow cutting board used for?

• seafood
• meat
• poultry
• dairy