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1st Semester Final Exam Study Guide--Cul Arts I
Quiz by Sherry Carbajal
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62 questions
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- Q1The "M" in FAT TOM stands for:MoistureMouse DroppingsMeatMildew30s
- Q2Eating undercooked ground beef could result in this foodborne illness:E-ColiStaphyloccus AureusSalmonellaBotulism30s
- Q3Poultry and leftovers should be cooked to an internal temperature of:155 Degrees F145 Degrees F165 Degrees F212 Degrees F30s
- Q4Poultry must be cooked to the proper internal temperature to avoid this foodborne illness:E- ColiBotulismStaphSalmonella30s
- Q5Eating foods from dented cans or cans with bulging lids could result in this foodborne illness:StaphE-ColiBotulismSalmonella30s
- Q6This is the temperature range of the TDZ (Temperature Danger Zone):41 Degrees F to 135 Degrees F32 Degrees F to 212 Degrees F0 Degrees F to 40 Degrees F41 Degrees F to 180 Degrees F30s
- Q7The "A" in PASS stands for:AimApplyAccelerantAuto30s
- Q8The best way for a CHILD to react to a grease fire is to:get everyone out of the house and call 911turn off the heat source and let the fire burn itself outturn off the heat and place a tight fitting lid on the panpour water on the fire30s
- Q9Mouse droppings look like:black pepperchocolate sprinklesblack tar puddleschili pepper seeds30s
- Q10The best way to treat a first degree burn is to:run cold water over the burn, apply burn cream or aloe vera.run cold water over the burn & pop blister if one has formedrun cold water over the burn and hold an ice cube over itrun cold water over the burn and apply butter30s
- Q11An example of cross contamination is:using different colored cutting boards to cutraw poultry juices dripping onto lettuce in the fridgechicken and ground beef thawed on the counter at room temp.using the same knife to cut fruits and vegetables30s
- Q12A solution to sanitize kitchen utensils should have lukewarm water & bleach/water strength of:10 ppm100 ppm25 ppm50 ppm30s
- Q13Flour, baking soda, salt, rice, pasta and macaroni should be stored:in the refrigeratorin clear canisters on the countertopsix inches or higher off the flooron the floor where they can't spill30s
- Q14The yield in a recipe is:the number of ingredients needed for the recipea posted sign where the fridge isthe number of servings or portions a recipe producesthe amount of time necessary to cook something30s
- Q15This French word means, "everything in its place":mise en platemise en placemise en passmise en dough30s