Certified Professional Food Safety (CP-FS) Exam Review (Latest Update 2025 / 2026) All Questions & Answers | Grade A | 100% Correct (Verified Solutions)
Question:
There are two types of mechanical ovens traditional lay for baking operations
Answer:
Reel style/moving tray oven millers smorgasbord
Rotary - channel
Question:
Sheeters are used to;
Answer:
Flatten dough in thickness and shape, Removes gas from the yeasted dough
- / 4
Question:
Proofer
Answer:
Used to leaven yeasted dough in controlled temperatures of 85-115 in controlled humidity 70-95%
Question:
Bakery display are designed to
Answer:
merchandise products
Question:
A paddle to move product
Answer:
in and around ovens
Question:
Rolling pin is used to
Answer:
keep employees in check 2 / 4
Question:
Small wares
Answer:
tools of the trade!
Question:
Pots and pans should have _____ bottoms for________
Answer:
flat bottoms; even heating
Question:
Good handles for
Answer:
great leverage
Question:
Cast iron
Answer:
Great heat distribution; maintains temp
- / 4
Question:
Aluminum
Answer:
Excellent conductor and lightweight
Question:
Best serving utensils for portion control;
Answer:
Scoops, Dishes, Ladles
Question:
- great beverage serving items
Answer:
air pots—upwards of 10 hours, Servers 12 hours
Question:
Storage containers -
Answer:
Ensure air tightness reduces cross contamination and extends life
- / 4