Book Errata

Introduction to Culinary Arts Management book cover

Introduction to Culinary Arts Management

Safety, Recipes and Certification

Published May 29, 2023
324 Pages
ISBN: 978-1-63057-622-6

Errata

Chapter 6 Page 127

The options for question 8. should be as follows:

  1. Fresh produce
  2. Milk
  3. Sour Cream
  4. Yogurt
Chapter 10 Page 223

Question 5 should read: The required minimum temperature for manual hot water sanitization is:

  1. 171°F (77°C)
  2. 180°F (82°C)
  3. 165°F (74°C)
  4. 110˚F (43˚C)
Chapter 10 Page 223

Question 8 should read: For a three-compartment sink, the detergent water temperature must be:

  1. 171°F (77°C)
  2. 180°F (82°C)
  3. 110˚F (43˚C)
  4. 165°F (74°C)
Chapter 12 Page 254

Line 13, should read: Tracking powders may not be used in a food establishment.

Chapter 12 Page 257

The options for question 2 should be:

  1. 100 – 150 feet (30 – 46 m)
  2. 100 – 159 feet (30 – 46 m)
  3. No limit
  4. 10 - 30 feet (3 – 9 m)
Chapter 13 Page 281

The answer to Chapter 12, question 5 should be Identify the CCPs.