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Continuing Education Culinary Arts Questions

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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 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
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 maximum temperature for holding cold food.
  1. 36 degrees F
  2. 41 degrees F
  3. 45 degrees F
  4. 32 degrees F
Continuing Education Kitchen Safety and Sanitation
What is the temperature danger zone?
  1. 41 - 135 degrees F
  2. 32 - 212 degrees F
  3. 98 degrees F
  4. When food is too hot or too cold
Continuing Education Kitchen Equipment and Tools
Why should the fryer lid remain closed when not in use?
  1. To prevent oil breakdown
  2. To allow you to cook more batches of chicken between quick drop cycles
  3. To prevent contamination
  4. All of the above
  5. Both a and c
Continuing Education Kitchen Safety and Sanitation
What is the proper sanitizer strength for the pot sanitizer sink?
  1. 200 ppm
  2. 150 ppm
  3. 220 ppm
  4. 210 ppm
Continuing Education Culinary Skills
Why is it important to gently shake excess milk and egg wash off of filets before dipping them in coater?
  1. Excess milk and egg wash causes lumps in coater, and the more lumps that are present, the longer it will take to rework coater after breading a batch of chicken.
  2. Coater lumps negatively impact appearance and taste of finished product
  3. Both a and b
  4. None of the above
Continuing Education Kitchen Safety and Sanitation
What is the proper way to wash your hands after picking up trash from the floor?
  1. Wet your hands with warm water, apply soap, rub and thoroughly clean all parts of your hands and fingers, rinse with warm water, then dry your hands
  2. Rinse your hands briefly with very hot water
  3. Rinse your hands for 30 seconds with any temperature water
  4. It is not necessary to wash your hands after picking up trash from the floor
Continuing Education Kitchen Equipment and Tools
To open pressure fryer lid carefully, which of the following actions should be taken?
  1. Press down on cross bar with one hand while lifting latch by red ball with other hand
  2. Open lid, supporting it as it rises
  3. Rest lid gently against back of fryer
  4. All of the above
Continuing Education Culinary Skills
What will happen to filets if they are placed in the basket with the rough side up?
  1. Filets will curl
  2. Filets will not reach temperature required to kill bacteria
  3. Filets will form a "pocket" that retains peanut oil
  4. All of the above
  5. Both a and c
Continuing Education Kitchen Safety and Sanitation
What is the proper sanitizer strength for use on food contact surfaces?
  1. 200 ppm
  2. 150 ppm
  3. 220 ppm
  4. 210 ppm
Continuing Education Meal Planning
Which of the following food provides a source of Vitamin C?
  1. cereals
  2. egg yolk
  3. liver
  4. tomatoes
Continuing Education Culinary Skills
What is the shelf life for breaded filets?
  1. 10 minutes
  2. 15 minutes
  3. 20 minutes
  4. There is no shelf life; breaded filets must be cooked immediately
Continuing Education Kitchen Safety and Sanitation
Peanuts, Wheat, Soybeans, and Milk are examples of allergens found in this facility.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
One way to properly cool food is by dividing large items into smaller portions?
  1. True
  2. False
Continuing Education Culinary Skills
How do you make sure that filets are properly covered with seasoned or spicy coater?
  1. Cover filets completely with coater and press down firmly with palms of hands, using full upper body weight; turn filets over, cover completely with coater, and press down again firmly, as before
  2. Cover filets completely with coater and press down using fingertips
  3. Place filets in coater and sprinkle coater evenly over tops of filets
Continuing Education Kitchen Safety and Sanitation
Which of the following is NOT an example of a biological hazard?
  1. preparing cooked and uncooked food on the same cutting board without cleaning and sanitizing in between
  2. dirty ice in a glass of water
  3. a piece of metal falls into the salad
  4. contamination caused by cockroaches
Continuing Education Kitchen Safety and Sanitation
The MOST common cause of food contamination is
  1. a dented can.
  2. poor personal hygiene.
  3. poor refrigeration.
  4. contaminated cutting boards.
Continuing Education Kitchen Safety and Sanitation
Name 3 of the 13 Knife Safety Tips                                                                                                      lay blade on a flat surface, wipe from the spine of the blade,wear cut resistant gloves if you can                                                                                                      
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