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Q 1/100
Score 0
A basic culinary arts knife cut which is essentially a small cube measuring 1/8" in. × 1/8" in. × 1/8" in. What is my name?
30
Dice, Large
Brunoise
Rondelle
Fillet
Q 2/100
Score 0
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?
30
The cook did not wash hands and put on new gloves before slicing the hamburger buns
The cook did not wash their hands before putting on the same gloves to slice the hamburger buns.
The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns
The cook did not clean and sanitize the gloves before slicing the hamburger buns.
100 questions
Q.
A basic culinary arts knife cut which is essentially a small cube measuring 1/8" in. × 1/8" in. × 1/8" in. What is my name?
1
30 sec
Q.
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?
2
30 sec
Q.
What is the fourth (4th) Risk Factor in "How Food Becomes Unsafe"?
3
30 sec
Q.
A customer had a reversal of hot and cold sensations after eating seafood. What is the most likely cause of the foodborne illness?
4
30 sec
Q.
A foodhandler has diarrhea and has been diagnosed with an illness from Shigella spp. What should you, the manager, tell the foodhandler to do?.
5
30 sec
Q.
A foodhandler has symptoms of yellowing skin and eyes and has been diagnosed with Jaundice. When can the foodhandler return to work? (inspired by James)
6
30 sec
Q.
A foodhandler prepares meals of a child day-care center. What symptoms require this foodhandler to stay home from work?
7
30 sec
Q.
A foodhandler will be wearing single-use gloves to assemble box lunches. When must the foodhandlers hands be washed?
8
30 sec
Q.
A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently?
9
30 sec
Q.
A preparation of finely sliced or shredded leafy vegetables or herbs. What is my name?
10
30 sec
Q.
After which activity must a foodhandler wash their hands?
11
30 sec
Q.
Conducts research into the causes of foodborne-illness outbreaks and investigate outbreaks when they happen
12
30 sec
Q.
For how long must you wash your hands properly?
13
30 sec
Q.
How do you practice good hygiene?
14
30 sec
Q.
How does most contamination of food happen?
15
30 sec
Q.
I am a basic culinary arts knife skill often referred to as the "roll cut". I am a specific type of knife cut used to create pieces of food with two angled sides and I am often performed on long, round pieces of food (i.e. carrots & parsnips). I add visual appeal to a dish. What is my name?
16
30 sec
Q.
I am a basic culinary arts knife skill that when done correctly resembles a cube measuring ½” in. x ½” in. x ½” in. What is my name?
17
30 sec
Q.
I am a basic culinary arts knife skill that when done correctly resembles a cube measuring ¾” in. x ¾” in. x ¾” in. What is my name?
18
30 sec
Q.
I am a basic culinary arts knife skill that when done correctly resembles a lozenge or diamond shape that measures 1/8” in. to ½" in. in diameter. What is my name?
19
30 sec
Q.
I am a basic culinary arts knife skill that when done correctly resembles a matchstick cut measuring ¼" in. x ¼" in. x 2" to 2½" in. What is my name?
20
30 sec
Q.
I am a basic culinary arts knife skill that when done correctly resembles a round slice 1/8” in. to ½" in. in diameter. What is my name?
21
30 sec
Q.
I am a basic culinary arts knife skill that when done correctly resembles a seven sided little football shape. my name means to shape vegetables while peeling. The procedure is to peel, then shape into an oblong cut. I provide a distinctive & consistent appearance to the food item being served. When preparing a vegetable in this manner, I am trimmed to a length of approximately 2" in. and I have seven faces with a bulge in the center portion. What is my name?
22
30 sec
Q.
I am a basic culinary arts knife skill that when done correctly resembles a small cube measuring ÂĽ" in. x ÂĽ" in. x ÂĽ" in. What is my name?
23
30 sec
Q.
I am a basic culinary arts knife skill that when done correctly resembles a small matchstick cut measuring 1/8" in. x 1/8" in. x 2" to 2½" in. What is my name?
24
30 sec
Q.
I am a basic culinary arts knife skill that when done correctly resembles a tiny cube measuring 1/16" in. × 1/16" in. × 1/16" in. What is my name?
25
30 sec
Q.
I am a basic culinary arts knife skill that when done correctly resembles a very small matchstick cut measuring 1/16" in. × 1/16" in. x 2" to 2½" in. What is my name?
26
30 sec
Q.
I am a basic culinary arts knife skill that when done correctly resembles an angled round and consistent slice. Slant your knife, when cutting to achieve my "slanted slices" rather than those that are perfectly round. What is my name?
27
30 sec
Q.
I am a basic culinary arts knife skill that when done correctly resembles an elongated round slice from approx. 1/8” in. to 1/2” in. in diameter. As in slicing, cut vegetable into consistent slices while slanting your knife, so the slices are angled rather than perfectly round. What is my name?
28
30 sec
Q.
I am a basic culinary arts knife skill that when done correctly results in small diamond shapes. What is my name?
29
30 sec
Q.
I am a basic culinary arts knife skill that when done correctly results in very fine pieces where uniformity or shape is not important. What is my name?
30
30 sec
Q.
I am a culinary term meaning the removal of an entire side of a fish, intact, while removing all bones. What is my name?
31
30 sec
Q.
I am a culinary term meaning the trimming of racks of rib or poultry so the bone is cleaned and prominent. What is my name?
32
30 sec
Q.
I am a matchstick cut measuring 1/8 " in. x 1/8" in. x 2" to 2½" in. long, often used for potatoes. What is my name?
33
30 sec
Q.
I am often referred to as, "one of the first internationally renowned celebrity chefs". Who am I?
34
30 sec
Q.
I am one way that you can help to keep food safe in your operation?
35
30 sec
Q.
I am the butchering, cutting, and trimming of meat, poultry, fish, and game (large pieces or whole) into a variety of smaller cuts to prepare them to be cooked. What is my name?
36
30 sec
Q.
Inspects all food except meat, poultry, eggs and issues the Food Code
37
30 sec
Q.
Inspects all meat, poultry, eggs
38
30 sec
Q.
Issue licenses and permits and approve construction
39
30 sec
Q.
Of the six letter of “FAT TOM”, which 2 do food managers have the best control?
40
30 sec
Q.
Parasites are commonly linked to what kind of food?
41
30 sec
Q.
Peeled, seeded and diced tomato made with blanching. What is my name?
42
30 sec
Q.
To cut into pieces of roughly the same size. What is my name?
43
30 sec
Q.
To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file and know . . .
44
30 sec
Q.
What are Ready-to Eat foods?
45
30 sec
Q.
What are TCS foods?
46
30 sec
Q.
What are the measurements of the Allumette cut?
47
30 sec
Q.
What are the most common symptoms of a foodborne illness?
48
30 sec
Q.
What comes first . . . “Green bucket or Red bucket”
49
30 sec
Q.
What does the letter “A” stand for in the acronym FAT TOM
50
30 sec
Q.
What is A Chef’s Hat Called?
51
30 sec
Q.
What is a food allergen?
52
30 sec
Q.
What is a foodborne illness?
53
30 sec
Q.
What is NOT a correct response to a foodborne-illness outbreak?
54
30 sec
Q.
What is the best way in defining fat tom?
55
30 sec
Q.
What is the best way to prevent deliberate contamination of food
56
30 sec
Q.
What is the correct internal temperature of dishes that include previously cooked TCS ingredients (raw ingredients should be cooked to their minimum internal temperature)?
57
30 sec
Q.
What is the correct internal temperature of Fruits, Vegetables, Grains (rice, pasta) and legumes (beans, refried beans) that will be hot held for service?
58
30 sec
Q.
What is the correct internal temperature of Ground Meat including beef, pork, and other meats?
59
30 sec
Q.
What is the correct internal temperature of mechanically tenderized meat?
60
30 sec
Q.
What is the correct internal temperature of Poultry - including whole or ground chicken, turkey or duck?
61
30 sec
Q.
What is the correct internal temperature of shell eggs that will be hot held for service?
62
30 sec
Q.
What is the correct internal temperature of shell eggs that will be served immediately?
63
30 sec
Q.
What is the correct internal temperature of stuffed meat: seafood, poultry or pasta?
64
30 sec
Q.
What is the correct internal temperature of stuffing/dressing made with Fish, Meat or Poultry?
65
30 sec
Q.
What is the fifth (5th) Risk Factor in "How Food Becomes Unsafe"?
66
30 sec
Q.
What is the first (1st) Risk Factor in "How Food Becomes Unsafe"?
67
30 sec
Q.
What is the minimum internal cooking temperature for ground beef patties?
68
30 sec
Q.
What is the minimum internal cooking temperature for your Christmas Green Beans?
69
30 sec
Q.
What is the minimum internal cooking temperature for your Christmas Ham (brined)?
70
30 sec
Q.
What is the most important way to prevent a foodborne illness from bacteria?
71
30 sec
Q.
What is the most important way to prevent a foodborne illness from viruses?
72
30 sec
Q.
What is the Professional Organizations of Chef’s in the United States?
73
30 sec
Q.
What is the proper minimum temperature at which to store your leftovers from Christmas Dinner in the refrigerator?
74
30 sec
Q.
What is the range of temperatures where bacteria grows most rapidly?
75
30 sec
Q.
What is the range of temperatures where bacteria grows most rapidly?
76
30 sec
Q.
What is the second (2nd) Risk Factor in "How Food Becomes Unsafe"?
77
30 sec
Q.
What is the temperature range of the Temperature Danger Zone?
78
30 sec
Q.
What is the third (3rd) Risk Factor in "How Food Becomes Unsafe"?
79
30 sec
Q.
What should a manager of a hospital cafeteria do is a cook with a headache, nausea, and diarrhea?
80
30 sec
Q.
What should food handlers do to prevent food allergens from being transferred to food?
81
30 sec
Q.
What should foodhandlers do after prepping food & before using the restroom?
82
30 sec
Q.
What steps should be taken if a manager suspects a foodborne illness outbreak?
83
30 sec
Q.
What was the correct minimum internal cooking temperature for the Pioneers Thanksgiving Lobsters?
84
30 sec
Q.
When is acceptable to eat in an operation?
85
30 sec
Q.
When washing hands, what is the minimum time you should scrub with soap?
86
30 sec
Q.
Where/What is the “Scullery”?
87
30 sec
Q.
Which IS NOT a biological contaminants?
88
30 sec
Q.
Which IS NOT a chemical contaminants?
89
30 sec
Q.
Which IS NOT a physical contaminant?
90
30 sec
Q.
Which IS NOT a requirement for becoming a Professional Chef?
91
30 sec
Q.
Which is not one of the "Big 6" though if you are diagnosed . . . You need to report to your manager? (contributed by Ebony)
92
30 sec
Q.
Which IS NOT the name of a station in the Kitchen Brigade System?
93
30 sec
Q.
Which item IS NOT an ingredient to prepare the original Ratatouille dish.
94
30 sec
Q.
Which one IS NOT a Flavor Profiles that make up your palate?
95
30 sec
Q.
Who is most at risk of contaminating food?
96
30 sec
Q.
Who was the first chef to be dubbed with the title: "King of Chefs and Chef of Kings" in the 18th century?
97
30 sec
Q.
Why are preschoolers one of the easiest to catch a foodborne illness?
98
30 sec
Q.
Why is wearing a dirty Chef's coat and apron a risk to food safety? (contributed by Ambar)
99
30 sec
Q.
Why should a manager exclude foodhandlers with symptoms of vomiting, diarrhea, or jaundice, from coming into the operation? (inspired by Erynn)
