Culinary Final Exam

The two basic components of an efficient sandwich station are ingredients and equipment.

Which type of sandwich consists of more than two slices of bread (or roll), a spread, and a filling? Multidecker

A club sandwich is an example of what type of sandwich? Multidecker

A tuna melt is an example of what type of sandwich? Hot

Butter and mayonnaise are common examples of a spread. 

Lemon, chives, mustard, and honey are often used to flavor which sandwich ingredient? Butter

A canapé is often served as a hors d'oeuvre.

On a turkey-and-cheese sandwich with mayonnaise, the turkey and cheese are the filling. 

An open-faced sandwich with a yeast dough bottom is referred to as a pizza. 

Which is a style of pizza? Pan

The essential part of stock that is a mixture of coarsely chopped onions, celery, and carrots is called mirepoix 

What liquid is usually used for making stock? Water

Béchamel, velouté and hollandaise are all called mother sauces 

A slurry, a liaison, and a roux are all considered to be thickeners 

Stocks, broths, and consommés are all what type of soup? Clear

Thick soups can be thickened with starch

A scone is an example of a quick bread

Which ingredient makes baked goods moist, adds flavor, and keeps baked items fresh? Fats/Shortenings

Which ingredient used in baking causes the dough to rise? Leavener 

Baking soda and baking powder are what type of leavening agent? Chemical 

Which type of cookie is most often prepared by baking three or four bars of dough the length of the baking pan, and then slicing them into small shapes? Bar

Which type of cookie is most often prepared from a soft dough and then dropped from a spoon or scoop onto a cookie sheet? Drop

After which activity must food handlers wash their hands? Clearing tables

Which surface needs to be cleaned and sanitized? Cutting boards 

What is cleaning? Reducing dirt from a surface

What is the correct way to clean and sanitize a cutting board? Remove food from the surface, wash, rinse, sanitize, and air-dry

A food-contact surface must be cleaned and sanitized before working with a different type of food. True

Metal shavings are what type of contaminant? physical

Scratching your scalp, then washing your hands, can contaminate food. False

Running your fingers through your hair can contaminate food. True

Having symptoms such as vomiting or diarrhea can contaminate food. True

What is the most important part of personal hygiene? Hand washing

Spitting is never allowed in the food service operation. True

What should food handlers do after prepping food and before using the restroom? Take off their apron

When should hand antiseptics be used? After washing hands

A cook wore single-use gloves while forming raw ground beef into patties.  The cook continued to wear them while slicing hamburger buns. What mistake was made? The cook did not wash their hands and put on new gloves before slicing the hamburger buns.

A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this food handler to stay home from work? Sore throat with fever

When is it acceptable to eat in an operation? When sitting in the break area

Which of the following are symptoms of a foodborne illness? Select ALL that apply. Diarrhea, Jaundice, Fever, Abdominal Cramps

Select which of the following is the “three most common ways food becomes contaminated”? Time-temperature abuse, Poor personal hygiene, Poor Cleaning & Sanitizing

What types of food can be eaten without further preparation, washing, or cooking? RTE (Ready to eat)

Food handlers who don’t wash their hands correctly can cause foodborne illness. True

A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun. Cross-contamination

By this action, “Touch or scratch wounds and then touch food,” in which the food becomes unsafe? Poor Personal Hygiene

For this situation, select one of the following ways in which food becomes unsafe. A server setting tables touches the food-contact surfaces of a water glass when placing it on the table. Cross-contamination

Which of the following groups are the “Higher risk populations” in foodborne illness outbreaks? Infants, the Elderly, and people with compromised immune systems

The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit

For this situation, select one of the following ways in which food became unsafe. Leftover chili is cooled on the counter. Time-temperature abuse

A food handler’s hands can transfer pathogens from one food to another. True

What action describes a food handler who leaves the restroom without washing his/her hands? Poor hygiene

For this situation, select one of the following ways in which food became unsafe. A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad. Poor hygiene