Culinary Final Exam Review

A foodborne-illness outbreak occurs when

• one person gets ill after eating food.

• one person gets ill after eating food that was not completely cooked.

• two or more people get the same illness after eating different foods.

• two or more people get the same illness after eating the same food.

Pathogens grow well in food that has a temperature between

• 0°F and 100°F

• 31°F and 100°F.

• 41°F and 135°F.

• 55°F and 155°F

The “first-in, first-out” rule refers to

• purchasing items froma key supplier

• storing potentially hazardous foods first

• using new food supplies before older ones

• using older food supplies before newer ones

Ready-to-eat TCS food that has been prepped in-house and stored at 41°F or lower should be thrown out after ____________ days.

• 2

• 5

• 7

• 10

A china cap and a chinios are each type of ......

• strainer

• spoon

• fork

• mixer

A parisienne scoop is most likely to be used to cut sections from which food?

• melon

• steak

• ice cream

• cheese

water boils at which temperature?

• 100 degrees Celsius

• 212 degrees Fahrenheit

• both

• neither

what baking and pastry tool is used by squeezing it?

• pastry bag

• pastry roller

• pastry box

• 

The French term for a fish cook is

• friturier

• poissonier

• boulanger

• confiseur

What type of knife is used to cut bread and cake?

• serrated

• sharp

• channel

• butcher