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Continuing Education Other Questions

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Continuing Education Hairdressing
Continuing Education Hairdressing
When performing a virgin lighter on a client, the color should be applied:
  1. at the base only
  2. at the base first
  3. from ends to mid-strand
  4. away from scalp up to porous ends then scalp
Continuing Education Hairdressing
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
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 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 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 Occupational Safety (OSHA)
Diamond shaped signs indicate:
  1. warning signs
  2. stop signs
  3. railroad crossings
  4. safety hazards
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 Occupational Safety (OSHA)
What is the purpose of OSHA?
  1. Requiring the use of childproof caps for detergent.
  2. Ensure employers provide clean uniforms.
  3. Enusre employee safety and health.
  4. All the above.
Continuing Education Baking Skills
Sugar
  1. gives structure to a quick bread
  2. adds sweetness to a baked product
  3. serves as a tenderizing agent in baked products
  4. helps to incorporate air into a baked product
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