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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
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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 135
captain
Holding Hot Foods
Aw
Folded Cloth Napkin Placements
2. 50
Butler Service
Cup and Saucer Placement
Side-Table Service
Dry Goods Temperature
3. Below 41
Dry Goods Temperature
Holding Cold Foods
Brunch Service
Class A Fire Extinguisher
4. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
front of the house
Aw
steel
Heimlich Maneuver
5. A health inspection
sanitize
Hood Systems to Extinguish Fires
Folded Cloth Napkin Placements
Food Safety Audit
6. The most time-consuming knife
Treating a Second Degree Burn
Hazard Analysis
Degree Angle used when sharpening Chef's knives with a whetstone
turned or tourner
7. 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
PASS system
Brunch Service
maitre d'
head chef
8. Class A + B
Class A Fire Extinguisher
Folded Cloth Napkin Placements
Brunch Service
parasite
9. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
width of cover
Critical Limits
filleting knife
Hood Systems to Extinguish Fires
10. The guests serve themselves from large platters
Butler Service
7th Step in Washing Hands
Class K Fire
steel
11. 1) reduce temperature to 70
Brunch Service
Two-Stage Cooling Method
Treating a Second Degree Burn
Device used to Measure Flour
12. Person responsible for running the front of the house
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13. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
Abbreviation for Tablespoon
Folded Cloth Napkin Placements
HACCP
Critical Limits
14. Table is preset and food is served by a waiter on platters to the room
Types of Contamination
steel
Dry Goods Temperature
English Service
15. Sanitation standards for keeping food safe
Brunch Service
F.D.A. Food Code
Holding Cold Foods
Bread and Butter Plate Placement
16. Kitchen area
steel
French Service - number of dishes in the first two courses
back of the house
sommelier - or wine steward
17. 1 inch
number of steps in the HACCP system
width of plate from table
Degree Angle used when sharpening Chef's knives with a whetstone
Food Safety Audit
18. A device used to remove crumbs from the table
Heimlich Maneuver
crumber
Side-Table Service
Class A Fire Extinguisher
19. Turn off the water using a towel
back of the house
One-Stage Cooling Method
7th Step in Washing Hands
parasite
20. A group of workers assigned a specific set of tasks
filleting knife
Take-Out Service
back of the house
brigade
21. Measuring spoon
Carrying a Knife
Device used to Measure Vanilla
Refrigerator Temperature
Heimlich Maneuver
22. 20
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23. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
parasite
FAT TOM
HACCP
width of plate from table
24. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
American Style Service
Device used to Measure Milk
sommelier - or wine steward
Biological Hazards
25. 7 steps
Chef's knife
number of steps in the HACCP system
EPA
American Style Service
26. The utensils used first should be placed on the outside
Side-Table Service
filleting knife
Arrangement of Flatware
brigade
27. Second most frequently used knife
Degree Angle used when sharpening Chef's knives with a whetstone
Last Step of the HACCP system
paring knife
captain
28. Second in line of responsibility after the head chef -in charge of the brigades
EPA
American Style Service
Abbreviation for Teaspoon
sous chef
29. 180
Second Step in the Flow of Food
CPR training should be renewed...
Sanitation Temperature
serviceware
30. 8
Temperature danger zone
parasite
Treating a Second Degree Burn
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
31. 165
Degree Angle used when sharpening Chef's knives with a whetstone
Butler Service
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Refrigerator Temperature
32. The dishware and utensils used in the dining room - both on and off the table
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Device used to Measure Vanilla
Critical Limits
serviceware
33. Reduce temperature to 40
Holding Cold Foods
Device used to Measure Vanilla
Carrying a Knife
One-Stage Cooling Method
34. Caused by fat fryers and other appliances dealing with oils and fats
M.S.D.S.
Class K Fire
Carrying a Knife
Second Step in the Flow of Food
35. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
Two-Stage Cooling Method
M.S.D.S.
head chef
Degree Angle used when sharpening Chef's knives with a whetstone
36. When the food is placed on the table in serving dishes and the guests serve themselves
server (front waiter)
Device used to Measure Milk
Family Service
turned or tourner
37. Tbsp
Dessert Flatware Placement
server (front waiter)
M.S.D.S.
Abbreviation for Tablespoon
38. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
Two-Stage Cooling Method
parasite
steel
Degree Angle used when sharpening Chef's knives with a whetstone
39. The act of deliberately setting a fire
Class B Fire
arson
Carrying a Knife
Hood Systems to Extinguish Fires
40. The most predominantly used service in the United States
Class A Fire Extinguisher
American Style Service
yield
Class C Fire
41. Multi-cellular organisms that are far larger than both bacteria and viruses
Class B Fire
toque
parasite
3rd MSDS
42. To the right - above the flatware - to the right of the glassware
number of steps in the HACCP system
Treating a Second Degree Burn
Cup and Saucer Placement
Two-Stage Cooling Method
43. Tsp
Folded Cloth Napkin Placements
Hood Systems to Extinguish Fires
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Abbreviation for Teaspoon
44. Examines the flow of food from the moment you receive it to the service
Device used to Measure Milk
Hazard Analysis
Holding Hot Foods
Refrigerator Temperature
45. Material Safety Data Sheet - specific hazards posed by a chemical
paring knife
M.S.D.S.
Device used to Measure Milk
Number of Evacuation Routes
46. To the right of the plate - in line with the knife
Class A Fire Extinguisher
Glassare Placement
sous chef
Dry Goods Temperature
47. A.k.a. cube
width of plate from table
large dice cut
back of the house
parasite
48. Prevents hair from falling into the food
Butler Service
Arrangement of Flatware
3rd MSDS
toque
49. Measuring cup
Cup and Saucer Placement
Take-Out Service
serviceware
Device used to Measure Flour
50. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
3rd MSDS
Types of Contamination
Two-Stage Cooling Method
yield
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