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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. Dishes are prepared and finished off at the table -use of a cart
Side-Table Service
bolster
maitre d'
Class A Fire Extinguisher
2. Liquid measures
Hazard Analysis
Arrangement of Flatware
Device used to Measure Milk
Family Service
3. Every year
CPR training should be renewed...
Folded Cloth Napkin Placements
large dice cut
turned or tourner
4. Second most frequently used knife
English Service
turned or tourner
HACCP
paring knife
5. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Device used to Measure Milk
FAT TOM
M.S.D.S.
Class C Fire
6. Measuring spoon
Two-Stage Cooling Method
Device used to Measure Vanilla
Treating a Second Degree Burn
Degree Angle used when sharpening Chef's knives with a whetstone
7. 40 dishes
Refrigerator Temperature
French Service - number of dishes in the first two courses
Arrangement of Flatware
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
8. Table is preset and food is served by a waiter on platters to the room
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
PASS system
English Service
bolster
9. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
Chef's knife
maitre d'
head chef
brigade
10. Caused by gas - crease - oil - and/or liquid stored under pressured
maitre d'
Class B Fire
Cup and Saucer Placement
Second Step in the Flow of Food
11. Bacteria - viruses - parasites - and fungi
PASS system
Biological Hazards
time-temperature abused food
M.S.D.S.
12. Used to scour dirt and grease that has back or burned within a pot or pan
Russian Service
Biological Hazards
abrasive cleaner
width of cover
13. To the right - above the flatware - to the right of the glassware
Critical Limits
Cup and Saucer Placement
Device used to Measure Milk
maitre d'
14. Multi-cellular organisms that are far larger than both bacteria and viruses
Refrigerator Temperature
steel
yield
parasite
15. Kitchen area
number of steps in the HACCP system
back of the house
Two-Stage Cooling Method
bolster
16. Class A + B
Class D Fire
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Class A Fire Extinguisher
sous chef
17. Reduce temperature to 40
paring knife
One-Stage Cooling Method
Cup and Saucer Placement
Heimlich Maneuver
18. Hazard Analysis Critical Control Points
Folded Cloth Napkin Placements
Treating a Second Degree Burn
HACCP
7th Step in Washing Hands
19. 180
Sanitation Temperature
sous chef
brigade
toque
20. A combination of buffet style breakfast and lunch with American service
yield
F.D.A. Food Code
Brunch Service
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
21. Above the plate
parasite
Dessert Flatware Placement
Heimlich Maneuver
filleting knife
22. The most commonly used knife
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23. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
English Service
Arrangement of Flatware
HCS
front of the house
24. Down at the side - tip pointed down away from others
Device used to Measure Flour
Carrying a Knife
arson
Take-Out Service
25. Caused by fat fryers and other appliances dealing with oils and fats
Class K Fire
Device used to Measure Milk
width of cover
Family Service
26. The guests serve themselves from large platters
Dessert Flatware Placement
Recharging a Fire Extinguisher
7th Step in Washing Hands
Butler Service
27. A device used to remove crumbs from the table
One-Stage Cooling Method
crumber
Class K Fire
large dice cut
28. Material Safety Data Sheet - specific hazards posed by a chemical
Take-Out Service
M.S.D.S.
Butler Service
Second Step in the Flow of Food
29. 41
filleting knife
Temperature danger zone
Chef's knife
Arrangement of Flatware
30. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
3rd MSDS
yield
American Style Service
back of the house
31. The most predominantly used service in the United States
Dessert Flatware Placement
American Style Service
Julienne Knife Cut
F.D.A. Food Code
32. 18 inches
sommelier - or wine steward
width of cover
FAT TOM
large dice cut
33. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
Folded Cloth Napkin Placements
Food Safety Audit
head chef
Take-Out Service
34. When the food is placed on the table in serving dishes and the guests serve themselves
Number of Evacuation Routes
Family Service
3rd MSDS
Abbreviation for Teaspoon
35. 20
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36. Person responsible for running the front of the house
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37. The dishware and utensils used in the dining room - both on and off the table
Types of Contamination
Side-Table Service
serviceware
width of cover
38. 165
Side-Table Service
FAT TOM
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Class K Fire
39. Sanitation standards for keeping food safe
F.D.A. Food Code
American Style Service
toque
Holding Cold Foods
40. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
Heimlich Maneuver
Side-Table Service
Sanitation Temperature
steel
41. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
Recharging a Fire Extinguisher
EPA
Class C Fire
HACCP
42. Water activity - or moisture level within foods
Aw
Temperature danger zone
Second Step in the Flow of Food
steel
43. The utensils used first should be placed on the outside
F.D.A. Food Code
Arrangement of Flatware
Treating a Second Degree Burn
Number of Evacuation Routes
44. 1) liquid or powder chemicals 2) gases
7th Step in Washing Hands
Treating a Second Degree Burn
Hood Systems to Extinguish Fires
Types of Contamination
45. Receiving
Second Step in the Flow of Food
Recharging a Fire Extinguisher
Chef's knife
Critical Limits
46. 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
crumber
Folded Cloth Napkin Placements
Aw
PASS system
47. 1/8 1/8 1-2 inches
PASS system
Julienne Knife Cut
Food Safety Audit
Arrangement of Flatware
48. A.k.a. cube
Device used to Measure Milk
American Style Service
French Service - number of dishes in the first two courses
large dice cut
49. Tsp
CPR training should be renewed...
Bread and Butter Plate Placement
paring knife
Abbreviation for Teaspoon
50. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
paring knife
Heimlich Maneuver
Food Safety Audit
3rd MSDS