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Test your basic knowledge |
Culinary Arts 102
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Subject
:
cooking
Instructions:
Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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
Class B Fire
Abbreviation for Teaspoon
time-temperature abused food
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
2. The utensils used first should be placed on the outside
Glassare Placement
yield
Arrangement of Flatware
American Style Service
3. Second in line of responsibility after the captain
Glassare Placement
toque
Food Safety Audit
server (front waiter)
4. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
Hood Systems to Extinguish Fires
crumber
Folded Cloth Napkin Placements
Class C Fire
5. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
yield
Side-Table Service
Dry Goods Temperature
Device used to Measure Flour
6. The act of deliberately setting a fire
French Service - number of dishes in the first two courses
Treating a Second Degree Burn
turned or tourner
arson
7. 2 routes
Number of Evacuation Routes
sommelier - or wine steward
Abbreviation for Teaspoon
Critical Limits
8. Originated in Europe as an alternative to home cooking
Critical Limits
Take-Out Service
corrective action
HACCP
9. Turn off the water using a towel
width of plate from table
turned or tourner
sanitize
7th Step in Washing Hands
10. Material Safety Data Sheet - specific hazards posed by a chemical
Abbreviation for Teaspoon
M.S.D.S.
maitre d'
Class C Fire
11. The dishware and utensils used in the dining room - both on and off the table
Class A Fire Extinguisher
serviceware
Device used to Measure Vanilla
EPA
12. Bacteria - viruses - parasites - and fungi
Brunch Service
Temperature danger zone
Biological Hazards
EPA
13. Examines the flow of food from the moment you receive it to the service
sommelier - or wine steward
sanitize
French Service - number of dishes in the first two courses
Hazard Analysis
14. Hazard Analysis Critical Control Points
CPR training should be renewed...
width of cover
Arrangement of Flatware
HACCP
15. Water activity - or moisture level within foods
Aw
EPA
sanitize
Bread and Butter Plate Placement
16. Liquid measures
Device used to Measure Milk
Chef's knife
width of cover
Two-Stage Cooling Method
17. Class A + B
Class A Fire Extinguisher
Side-Table Service
Carrying a Knife
Class K Fire
18. 1/8 1/8 1-2 inches
sanitize
Julienne Knife Cut
CPR training should be renewed...
serviceware
19. A combination of buffet style breakfast and lunch with American service
Second Step in the Flow of Food
maitre d'
Brunch Service
sanitize
20. A.k.a. cube
Sanitation Temperature
large dice cut
HCS
Second Step in the Flow of Food
21. Below 41
Holding Cold Foods
filleting knife
Butler Service
sous chef
22. Prevents hair from falling into the food
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Hood Systems to Extinguish Fires
parasite
toque
23. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
bolster
captain
Hood Systems to Extinguish Fires
sommelier - or wine steward
24. Above the plate
Dessert Flatware Placement
server (front waiter)
Abbreviation for Teaspoon
One-Stage Cooling Method
25. The most commonly used knife
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26. 50
Class C Fire
front of the house
Holding Hot Foods
Dry Goods Temperature
27. Second most frequently used knife
M.S.D.S.
maitre d'
Class A Fire Extinguisher
paring knife
28. 20
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29. A group of workers assigned a specific set of tasks
brigade
Food Safety Audit
Device used to Measure Milk
Refrigerator Temperature
30. 38
yield
Cup and Saucer Placement
English Service
Refrigerator Temperature
31. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
filleting knife
yield
HCS
head chef
32. Food within the temperature danger zone for a certain period of time
sommelier - or wine steward
Class K Fire
width of cover
time-temperature abused food
33. Every year
CPR training should be renewed...
Class D Fire
corrective action
Heimlich Maneuver
34. Develop a Verification System
Last Step of the HACCP system
Class A Fire Extinguisher
maitre d'
Dessert Flatware Placement
35. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
3rd MSDS
M.S.D.S.
Heimlich Maneuver
Critical Limits
36. Caused by switches - wiring - and/or metals
Class D Fire
PASS system
steel
F.D.A. Food Code
37. Reduce temperature to 40
Dessert Flatware Placement
sous chef
filleting knife
One-Stage Cooling Method
38. Done by an approved fire extinguisher service company
Recharging a Fire Extinguisher
Holding Hot Foods
Class K Fire
FAT TOM
39. Sanitation standards for keeping food safe
Degree Angle used when sharpening Chef's knives with a whetstone
Heimlich Maneuver
F.D.A. Food Code
sous chef
40. Caused by gas - crease - oil - and/or liquid stored under pressured
Hazard Analysis
HACCP
Class B Fire
Class C Fire
41. Table is preset and food is served by a waiter on platters to the room
Dry Goods Temperature
Number of Evacuation Routes
English Service
Hood Systems to Extinguish Fires
42. 8
Chef's knife
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Two-Stage Cooling Method
Temperature danger zone
43. To the left of the plate
F.D.A. Food Code
Bread and Butter Plate Placement
time-temperature abused food
Abbreviation for Tablespoon
44. 1) reduce temperature to 70
Holding Cold Foods
Two-Stage Cooling Method
M.S.D.S.
Types of Contamination
45. Dishes are prepared and finished off at the table -use of a cart
Degree Angle used when sharpening Chef's knives with a whetstone
Class D Fire
Side-Table Service
arson
46. 180
Sanitation Temperature
M.S.D.S.
Holding Hot Foods
F.D.A. Food Code
47. The correction of food in their specific temperature danger zone
corrective action
Bread and Butter Plate Placement
head chef
turned or tourner
48. 165
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
sommelier - or wine steward
parasite
width of plate from table
49. The most predominantly used service in the United States
Number of Evacuation Routes
serviceware
Holding Hot Foods
American Style Service
50. Tbsp
Sanitation Temperature
serviceware
Julienne Knife Cut
Abbreviation for Tablespoon
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