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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. Tsp
Glassare Placement
Abbreviation for Teaspoon
Device used to Measure Vanilla
Degree Angle used when sharpening Chef's knives with a whetstone
2. Used to scour dirt and grease that has back or burned within a pot or pan
Class D Fire
abrasive cleaner
Dessert Flatware Placement
Hazard Analysis
3. Measuring spoon
EPA
Device used to Measure Vanilla
bolster
time-temperature abused food
4. Liquid measures
front of the house
turned or tourner
Device used to Measure Milk
F.D.A. Food Code
5. Caused by fat fryers and other appliances dealing with oils and fats
Class K Fire
Degree Angle used when sharpening Chef's knives with a whetstone
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Sanitation Temperature
6. Second most frequently used knife
paring knife
Class C Fire
Number of Evacuation Routes
large dice cut
7. A.k.a. platter service -waiter serves the guest from left from a large platter
Sanitation Temperature
Abbreviation for Teaspoon
front of the house
Russian Service
8. The dishware and utensils used in the dining room - both on and off the table
serviceware
Refrigerator Temperature
front of the house
Dessert Flatware Placement
9. Table is preset and food is served by a waiter on platters to the room
HCS
English Service
front of the house
Side-Table Service
10. Second in line of responsibility after the captain
Aw
Julienne Knife Cut
server (front waiter)
Dry Goods Temperature
11. 165
Holding Hot Foods
Class K Fire
number of steps in the HACCP system
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
12. Food within the temperature danger zone for a certain period of time
Two-Stage Cooling Method
time-temperature abused food
F.D.A. Food Code
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
13. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
Two-Stage Cooling Method
back of the house
abrasive cleaner
FAT TOM
14. The most commonly used knife
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15. Down at the side - tip pointed down away from others
head chef
Family Service
Carrying a Knife
Julienne Knife Cut
16. Remove the heat source
turned or tourner
sous chef
Food Safety Audit
Treating a Second Degree Burn
17. A combination of buffet style breakfast and lunch with American service
Brunch Service
M.S.D.S.
steel
Hazard Analysis
18. Above 135
Abbreviation for Tablespoon
Holding Hot Foods
French Service - number of dishes in the first two courses
M.S.D.S.
19. Multi-cellular organisms that are far larger than both bacteria and viruses
English Service
Butler Service
Bread and Butter Plate Placement
parasite
20. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
sommelier - or wine steward
Butler Service
Carrying a Knife
Device used to Measure Milk
21. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
Sanitation Temperature
large dice cut
sanitize
turned or tourner
22. Hazard Analysis Critical Control Points
Holding Cold Foods
HACCP
Number of Evacuation Routes
head chef
23. The utensils used first should be placed on the outside
captain
American Style Service
Second Step in the Flow of Food
Arrangement of Flatware
24. 40 dishes
Temperature danger zone
French Service - number of dishes in the first two courses
Glassare Placement
Chef's knife
25. 8
Carrying a Knife
back of the house
Device used to Measure Milk
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
26. Done by an approved fire extinguisher service company
English Service
Folded Cloth Napkin Placements
width of cover
Recharging a Fire Extinguisher
27. Kitchen area
Holding Hot Foods
Family Service
Hazard Analysis
back of the house
28. 18 inches
FAT TOM
width of cover
head chef
HACCP
29. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
F.D.A. Food Code
captain
yield
Family Service
30. The guests serve themselves from large platters
parasite
Degree Angle used when sharpening Chef's knives with a whetstone
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Butler Service
31. Material Safety Data Sheet - specific hazards posed by a chemical
Julienne Knife Cut
parasite
maitre d'
M.S.D.S.
32. Direct and cross
brigade
Types of Contamination
abrasive cleaner
parasite
33. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
Class B Fire
Heimlich Maneuver
brigade
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
34. The most time-consuming knife
turned or tourner
Second Step in the Flow of Food
Treating a Second Degree Burn
Brunch Service
35. 180
Sanitation Temperature
Heimlich Maneuver
3rd MSDS
large dice cut
36. 1/8 1/8 1-2 inches
Julienne Knife Cut
maitre d'
width of plate from table
FAT TOM
37. Dishes are prepared and finished off at the table -use of a cart
Side-Table Service
back of the house
English Service
Refrigerator Temperature
38. Receiving
large dice cut
7th Step in Washing Hands
Second Step in the Flow of Food
3rd MSDS
39. Sanitation standards for keeping food safe
Brunch Service
F.D.A. Food Code
Refrigerator Temperature
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
40. To the left of the plate
Bread and Butter Plate Placement
Refrigerator Temperature
serviceware
Glassare Placement
41. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
EPA
server (front waiter)
Biological Hazards
Degree Angle used when sharpening Chef's knives with a whetstone
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
Dry Goods Temperature
PASS system
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
front of the house
43. A device used to remove crumbs from the table
captain
EPA
PASS system
crumber
44. Bacteria - viruses - parasites - and fungi
Side-Table Service
Arrangement of Flatware
One-Stage Cooling Method
Biological Hazards
45. 2 routes
Number of Evacuation Routes
head chef
toque
Side-Table Service
46. The correction of food in their specific temperature danger zone
Class A Fire Extinguisher
corrective action
width of cover
sommelier - or wine steward
47. Every year
CPR training should be renewed...
maitre d'
turned or tourner
bolster
48. Measuring cup
Take-Out Service
front of the house
sanitize
Device used to Measure Flour
49. Caused by switches - wiring - and/or metals
Hood Systems to Extinguish Fires
Class D Fire
Dessert Flatware Placement
Food Safety Audit
50. Class A + B
abrasive cleaner
Heimlich Maneuver
parasite
Class A Fire Extinguisher