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Continuing Education Culinary Arts Questions

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Continuing Education Kitchen Safety and Sanitation
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 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 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
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 Safety and Sanitation
Salad greens should be kept at what temperature?
  1. 10 degrees F
  2. 40 degrees F
  3. 33 degrees F
  4. 44 degrees F
Continuing Education Kitchen Safety and Sanitation
Continuing Education Kitchen Safety and Sanitation
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 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
Continuing Education Kitchen Safety and Sanitation
What should you do if you discover a food service worker has AIDS?
  1. release the worker from work until cleared by upper management
  2. allow to work unless they have a secondary communicable disease
  3. release the worker from work until cleared by a medical doctor
  4. restrict that worker to non-food preparation duties
Continuing Education Kitchen Safety and Sanitation
Which of the following is NOT a reportable foodborne illness condition?
  1. Shigella
  2. Hepatitis A
  3. Salmonella
  4. Staphylococcus
  5. E. coli
Continuing Education Culinary Arts
Which of the following should a manager focus on when observing food workers?
  1. worker's use of thermometers
  2. worker's handling of equipment
  3. personal hygiene & health habits
  4. worker's observation of cooler temperatures
  5. all of the above
Continuing Education Kitchen Safety and Sanitation
A worker is diagnosed with Shigella. What should you do?
  1. require the worker to obtain medical clearance to handle food
  2. send the worker home
  3. allow the worker to work without restriction
  4. allow worker to work unless they show symptoms of fever, nausea, or vomiting
Continuing Education Kitchen Safety and Sanitation
Which of the following is an example of a man-made chemical contamination?
  1. food additives (sulfites, MSG)
  2. a paper clip
  3. clostridium botulinum
  4. artificial fingernails
Continuing Education Kitchen Safety and Sanitation
What should you do with a swollen can of food?
  1. open the can and discard if it smells bad
  2. discard the can without opening it
  3. heat the contents to 165 degrees F for 15 seconds
  4. keep the can refrigerated at 41 degrees F or below
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