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Test your basic knowledge |
Culinary Arts 102
Start Test
Study First
Subject
:
cooking
Instructions:
Answer 50 questions in 15 minutes.
If you are not ready to take this test, you can
study here
.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.
This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Above the plate
width of cover
Class C Fire
Dessert Flatware Placement
arson
2. To the right of the plate - in line with the knife
HCS
serviceware
Glassare Placement
parasite
3. Material Safety Data Sheet - specific hazards posed by a chemical
M.S.D.S.
F.D.A. Food Code
Class B Fire
Brunch Service
4. Tsp
Abbreviation for Teaspoon
F.D.A. Food Code
yield
Folded Cloth Napkin Placements
5. Turn off the water using a towel
7th Step in Washing Hands
Bread and Butter Plate Placement
Last Step of the HACCP system
Julienne Knife Cut
6. A group of workers assigned a specific set of tasks
3rd MSDS
serviceware
Sanitation Temperature
brigade
7. The most predominantly used service in the United States
Family Service
abrasive cleaner
Class D Fire
American Style Service
8. Second most frequently used knife
Russian Service
paring knife
Recharging a Fire Extinguisher
Class D Fire
9. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
Biological Hazards
Side-Table Service
turned or tourner
sanitize
10. A health inspection
PASS system
Food Safety Audit
parasite
Butler Service
11. Multi-cellular organisms that are far larger than both bacteria and viruses
Aw
large dice cut
parasite
Chef's knife
12. Done by an approved fire extinguisher service company
Recharging a Fire Extinguisher
width of plate from table
Last Step of the HACCP system
Sanitation Temperature
13. Person responsible for running the front of the house
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14. Develop a Verification System
CPR training should be renewed...
Last Step of the HACCP system
maitre d'
paring knife
15. The correction of food in their specific temperature danger zone
corrective action
HCS
Dry Goods Temperature
toque
16. The utensils used first should be placed on the outside
toque
Julienne Knife Cut
Holding Hot Foods
Arrangement of Flatware
17. 41
Class D Fire
Dry Goods Temperature
Temperature danger zone
CPR training should be renewed...
18. Originated in Europe as an alternative to home cooking
Number of Evacuation Routes
captain
Take-Out Service
One-Stage Cooling Method
19. 18 inches
width of cover
M.S.D.S.
parasite
filleting knife
20. When the food is placed on the table in serving dishes and the guests serve themselves
sous chef
Family Service
Folded Cloth Napkin Placements
Temperature danger zone
21. Dining room area
Aw
Take-Out Service
front of the house
parasite
22. A.k.a. cube
large dice cut
yield
Holding Cold Foods
serviceware
23. Measuring spoon
Device used to Measure Vanilla
toque
Carrying a Knife
paring knife
24. The guests serve themselves from large platters
Take-Out Service
captain
Device used to Measure Vanilla
Butler Service
25. A combination of buffet style breakfast and lunch with American service
head chef
Cup and Saucer Placement
Brunch Service
Critical Limits
26. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
Hazard Analysis
EPA
Abbreviation for Tablespoon
Temperature danger zone
27. The dishware and utensils used in the dining room - both on and off the table
Julienne Knife Cut
Holding Cold Foods
serviceware
Class C Fire
28. 1) reduce temperature to 70
Holding Hot Foods
Two-Stage Cooling Method
width of plate from table
Class K Fire
29. Hazard Analysis Critical Control Points
HACCP
French Service - number of dishes in the first two courses
Hood Systems to Extinguish Fires
brigade
30. A device used to remove crumbs from the table
width of cover
Refrigerator Temperature
crumber
Device used to Measure Milk
31. 40 dishes
toque
serviceware
HACCP
French Service - number of dishes in the first two courses
32. Tbsp
Abbreviation for Tablespoon
paring knife
Carrying a Knife
maitre d'
33. Physical Data -a physical description of the product - including its appearance - odor - boiling point - pH - and ant other characteristics that may be able to identify it
3rd MSDS
Dry Goods Temperature
PASS system
bolster
34. 1/8 1/8 1-2 inches
Class A Fire Extinguisher
One-Stage Cooling Method
Critical Limits
Julienne Knife Cut
35. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
maitre d'
Class C Fire
French Service - number of dishes in the first two courses
Folded Cloth Napkin Placements
36. Below 41
Device used to Measure Flour
Holding Cold Foods
Temperature danger zone
Refrigerator Temperature
37. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
serviceware
large dice cut
One-Stage Cooling Method
Critical Limits
38. Bacteria - viruses - parasites - and fungi
steel
Biological Hazards
Russian Service
Holding Hot Foods
39. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
Heimlich Maneuver
large dice cut
Number of Evacuation Routes
yield
40. Caused by fat fryers and other appliances dealing with oils and fats
Device used to Measure Vanilla
Class K Fire
abrasive cleaner
Aw
41. Carves and serves meats or fish and their accompaniments from the meat cart
Butler Service
back of the house
captain
Class B Fire
42. Used to start a fire extinguisher 1) Pull the pin 2) Aim low at the base of the fire 3) Squeeze the trigger 4) Sweep from side to side
head chef
PASS system
CPR training should be renewed...
Treating a Second Degree Burn
43. 50
One-Stage Cooling Method
serviceware
PASS system
Dry Goods Temperature
44. Every year
CPR training should be renewed...
Temperature danger zone
Dessert Flatware Placement
yield
45. Direct and cross
Types of Contamination
Temperature danger zone
Bread and Butter Plate Placement
sommelier - or wine steward
46. Down at the side - tip pointed down away from others
brigade
PASS system
Carrying a Knife
Abbreviation for Tablespoon
47. Caused by switches - wiring - and/or metals
Class D Fire
FAT TOM
Second Step in the Flow of Food
Refrigerator Temperature
48. Dishes are prepared and finished off at the table -use of a cart
head chef
number of steps in the HACCP system
Side-Table Service
CPR training should be renewed...
49. The most commonly used knife
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50. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
CPR training should be renewed...
filleting knife
head chef
sous chef