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Continuing Education Culinary Arts Questions

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Continuing Education Kitchen Equipment and Tools
Why is it important to cut food into uniformly sized pieces?
  1. aesthetic appeal
  2. even cooking
  3. distribution of flavor
  4. easier to stir
Continuing Education Kitchen Equipment and Tools
When during the cooking process is it best to add dairy, such as sour cream, milk or yogurt?
  1. the first 15 minutes
  2. with all the other ingredients
  3. the last 15 minutes
  4. only when the ingredients have cooled
Continuing Education Kitchen Equipment and Tools
Why should food be fully thawed before adding to the crockpot?
  1. thawed food takes up less space in the crockpot than frozen food
  2. frozen food may be in the danger zone for too long where bacteria can flourish
  3. thawed food is more flavorful than frozen food
  4. frozen food can only be cooked on the high temperature setting
Continuing Education Kitchen Safety and Sanitation
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored?
  1. lettuce, fresh beef roast, ground chicken, fresh halibut
  2. lettuce, fresh halibut, fresh beef roast, ground chicken
  3. fresh halibut, lettuce, ground chicken, fresh beef roast
  4. fresh halibut, fresh beef roast, ground chicken, lettuce
Continuing Education Kitchen Equipment and Tools
For the best results, how full should you fill a crockpot?
  1. no more than one half full
  2. leave 1 inch/2.5 cm of space from the top
  3. three thirds full
  4. between one half and two thirds full
Continuing Education Kitchen Safety and Sanitation
When should a shipment of fresh chicken be rejected?
  1. when the flesh of the chicken appears moist
  2. when the shellstock identification tags are not attached to the container
  3. when the flesh of the chicken is firm and springs back when touched
  4. when the receiving temperature is 50 degrees F
Continuing Education Kitchen Equipment and Tools
What should be done if you come home after an eight hour work day and realize you forgot to turn on a meat dish in the crockpot when you left for work in the morning?
  1. throw away the meat but reheat any other food in a skillet
  2. throw away the food as it has sat in the danger zone for too long
  3. immediately put it in the fridge for the next day
  4. immediately freeze the food to kill potential bacteria
Continuing Education Kitchen Equipment and Tools
Identify the type of meat cut ideal for cooking in a crockpot.
  1. chicken breasts
  2. pork tenderloin
  3. fatty tougher meats
  4. filet mignon
Continuing Education Kitchen Safety and Sanitation
Which group of individuals has a higher risk of foodborne illness?
  1. teenagers
  2. elderly people
  3. women
  4. vegetarians
Continuing Education Kitchen Safety and Sanitation
Where should staff members eat, drink, smoke, or chew gum?
  1. where customers eat
  2. in dishwashing areas
  3. outside the kitchen door
  4. in designated areas
Continuing Education Kitchen Safety and Sanitation
A food service operator should segregate the product when responding to a foodborne-illness outbreak.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
What food safety practice can prevent cross-contact?
  1. using only food-grade equipment
  2. washing, rinsing, and sanitizing utensils before each use
  3. using seasonal foods
  4. purchasing food from approved, reputable suppliers
Continuing Education Kitchen Safety and Sanitation
The final step in cleaning and sanitizing a prep table is rinsing the surface.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
What organization requires Material Safety Data Sheets?
  1. Food and Drug Administration
  2. Occupational Safety and Health Administration
  3. Environmental Protection Agency
  4. National Restaurant Association
Continuing Education Kitchen Safety and Sanitation
What food may be re-served to customers?
  1. unused, uncovered condiments
  2. uneaten food
  3. unopened pre-packaged food
  4. unused whole fruit garnish
Continuing Education Kitchen Safety and Sanitation
What method should never be used to thaw food?
  1. place the item in a cooler
  2. place the item on a prep counter
  3. microwave the item
  4. cook the item
Continuing Education Kitchen Safety and Sanitation
Identify the minimum temperature for holding hot food.
  1. 135 degrees F
  2. 140 degrees F
  3. 145 degrees F
  4. 150 degrees F
Continuing Education Kitchen Equipment and Tools
What temperature is the low and the high setting at in most commercial crockpots?
  1. low is 170 degrees F/high is 280 degrees F
  2. low is 200 degrees F/high is 250 degrees F
  3. low is 80 degrees F/high is 175 degrees F
  4. low is 150 degrees F/high is 220 degrees F
Continuing Education Kitchen Safety and Sanitation
Identify the proper sequence for cleaning food contact surfaces.
  1. wash, rinse, sanitize
  2. wash, sanitize, dry with a clean dry cloth
  3. clean thorougly with soap and water and air dry
  4. clean surface of all dirt and debris
Continuing Education Kitchen Safety and Sanitation
Identify the reason why foods must be labeled with a best before date or expiry date.
  1. to help people use the freshest foods first
  2. to ensure the dates are correct for selling
  3. for use before microorganisms grow to unsafe levels
  4. to stop microorganisms from growing
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