Culinary YR1 2, 3, 4 and 6 test

Judging facilities, equipment, employee and management practices to identify hazards is a

Which product must meet FDA Grade A standards to be acceptable for receiving?

To ensure food safety, food handlers should focus in controlling

What is the best way to ensure that portion sizes are the same day to day for a given dish?

The spread of pathogens from one surface to another is called

A tablespoon is equal to how many teaspoons?

Grand sauces include

What can managers do to prevent parasites in food?

Which steps are in the RICE method for treating sprains?

A foodborne illness outbreak occurs when

Which position is responsible for writing schedules and assisting the station chefs?

Food handlers should keep their fingernails

Which type of soup is considered a thick soup?

The agency responsible for the enforcement of food safety regulations in the restaurant

Using copper utensils to prepare tomato sauce is what type of contamination?

A kilogram is equal to how many pounds

The primary function of OSHA is to

A prep cook is chopping carrots and needs to leave. What should he do with the knife?

Which hazards are described in a Material Safety Data Sheet?

What is the correct equation for the conversion factor?

Temperature range pathogens grows especially fast

The best way to thaw food

What must employers do to meet the Hazard Communication Standard (HAZCOM)?

A roux is a thickener made of equal parts of

What should an employee immediately do when a fire occurs?

"TCS foods" refer to foods that requires

Which type of chef would typically be responsible for the preparation of breads and desserts?

What is the correct equation for figuring out the As Purchased amount?

The term "saucier" refers to a

HACCP plans are based on how many principals?

The work station that prepares cold foods is the

What should an emergency plan include

by law, foodservice employees under the age of 18 may not use

Which measurement is most accurate for solid fats?

a liason is a mixture of

To make a brown stock, the bones must first be

First principal of a HACCP plan

Equipment for use in foodservice must have a label from which organization?

How many grand sauces are there

A large covered bowl used to serve soup is called a

What are the 6 conditions pathogens need to grow?