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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. 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
number of steps in the HACCP system
PASS system
Carrying a Knife
Side-Table Service
2. 8
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
toque
PASS system
Class B Fire
3. The utensils used first should be placed on the outside
filleting knife
Arrangement of Flatware
Food Safety Audit
yield
4. When the food is placed on the table in serving dishes and the guests serve themselves
Device used to Measure Flour
parasite
Family Service
serviceware
5. Remove the heat source
Treating a Second Degree Burn
Class K Fire
head chef
Class A Fire Extinguisher
6. A.k.a. platter service -waiter serves the guest from left from a large platter
Russian Service
FAT TOM
crumber
7th Step in Washing Hands
7. Multi-cellular organisms that are far larger than both bacteria and viruses
Glassare Placement
parasite
head chef
American Style Service
8. Every year
Butler Service
CPR training should be renewed...
Bread and Butter Plate Placement
crumber
9. 20
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10. Kitchen area
back of the house
English Service
Heimlich Maneuver
filleting knife
11. 38
F.D.A. Food Code
Refrigerator Temperature
M.S.D.S.
American Style Service
12. The most commonly used knife
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13. Direct and cross
Glassare Placement
Device used to Measure Milk
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Types of Contamination
14. Examines the flow of food from the moment you receive it to the service
filleting knife
Hazard Analysis
Aw
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
15. Above the plate
M.S.D.S.
Abbreviation for Tablespoon
Dessert Flatware Placement
head chef
16. Measuring cup
PASS system
Class A Fire Extinguisher
Device used to Measure Flour
Abbreviation for Teaspoon
17. Caused by switches - wiring - and/or metals
Class D Fire
Abbreviation for Teaspoon
Recharging a Fire Extinguisher
Sanitation Temperature
18. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
EPA
Carrying a Knife
Class K Fire
Types of Contamination
19. 41
FAT TOM
7th Step in Washing Hands
Device used to Measure Milk
Temperature danger zone
20. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
PASS system
head chef
Carrying a Knife
back of the house
21. Down at the side - tip pointed down away from others
Types of Contamination
crumber
back of the house
Carrying a Knife
22. 1) reduce temperature to 70
parasite
Critical Limits
Number of Evacuation Routes
Two-Stage Cooling Method
23. 40 dishes
Last Step of the HACCP system
Cup and Saucer Placement
HACCP
French Service - number of dishes in the first two courses
24. Measuring spoon
Bread and Butter Plate Placement
FAT TOM
Device used to Measure Vanilla
sommelier - or wine steward
25. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
FAT TOM
HACCP
Aw
serviceware
26. The correction of food in their specific temperature danger zone
corrective action
Device used to Measure Flour
Family Service
Class C Fire
27. 165
Abbreviation for Teaspoon
crumber
Class B Fire
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
28. Used to fillet fish
Recharging a Fire Extinguisher
Folded Cloth Napkin Placements
parasite
filleting knife
29. Reduce temperature to 40
Abbreviation for Teaspoon
One-Stage Cooling Method
serviceware
F.D.A. Food Code
30. Originated in Europe as an alternative to home cooking
EPA
Folded Cloth Napkin Placements
Russian Service
Take-Out Service
31. Receiving
EPA
width of plate from table
brigade
Second Step in the Flow of Food
32. The guests serve themselves from large platters
Butler Service
Class C Fire
CPR training should be renewed...
Russian Service
33. Prevents hair from falling into the food
Dry Goods Temperature
toque
width of plate from table
Refrigerator Temperature
34. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
Abbreviation for Tablespoon
yield
time-temperature abused food
sommelier - or wine steward
35. A combination of buffet style breakfast and lunch with American service
Brunch Service
Cup and Saucer Placement
paring knife
HACCP
36. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
Recharging a Fire Extinguisher
head chef
Folded Cloth Napkin Placements
Degree Angle used when sharpening Chef's knives with a whetstone
37. To the right of the plate - in line with the knife
server (front waiter)
bolster
Glassare Placement
Number of Evacuation Routes
38. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
steel
Critical Limits
Treating a Second Degree Burn
Two-Stage Cooling Method
39. The most time-consuming knife
brigade
turned or tourner
Class C Fire
Heimlich Maneuver
40. Develop a Verification System
Last Step of the HACCP system
large dice cut
Food Safety Audit
HACCP
41. Sanitation standards for keeping food safe
F.D.A. Food Code
7th Step in Washing Hands
bolster
parasite
42. Turn off the water using a towel
7th Step in Washing Hands
Number of Evacuation Routes
PASS system
Julienne Knife Cut
43. 2 routes
Number of Evacuation Routes
toque
filleting knife
captain
44. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
head chef
yield
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Carrying a Knife
45. Above 135
Holding Hot Foods
Carrying a Knife
Number of Evacuation Routes
English Service
46. Used to scour dirt and grease that has back or burned within a pot or pan
Chef's knife
maitre d'
Aw
abrasive cleaner
47. Tsp
width of plate from table
Side-Table Service
Abbreviation for Teaspoon
Heimlich Maneuver
48. Liquid measures
Abbreviation for Tablespoon
Second Step in the Flow of Food
Device used to Measure Milk
toque
49. 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
PASS system
Abbreviation for Tablespoon
Treating a Second Degree Burn
3rd MSDS
50. Class A + B
corrective action
sanitize
Class A Fire Extinguisher
Refrigerator Temperature