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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. 50
Device used to Measure Vanilla
serviceware
Second Step in the Flow of Food
Dry Goods Temperature
2. 165
Recharging a Fire Extinguisher
Glassare Placement
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Butler Service
3. 2 routes
Bread and Butter Plate Placement
Number of Evacuation Routes
yield
captain
4. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
Class K Fire
PASS system
Device used to Measure Milk
steel
5. Done by an approved fire extinguisher service company
Dry Goods Temperature
Recharging a Fire Extinguisher
Device used to Measure Flour
Heimlich Maneuver
6. 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
Recharging a Fire Extinguisher
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
crumber
7. 1) liquid or powder chemicals 2) gases
Device used to Measure Milk
Holding Hot Foods
Hood Systems to Extinguish Fires
Second Step in the Flow of Food
8. Hazard Analysis Critical Control Points
Class C Fire
HACCP
crumber
front of the house
9. Material Safety Data Sheet - specific hazards posed by a chemical
Two-Stage Cooling Method
7th Step in Washing Hands
M.S.D.S.
time-temperature abused food
10. Dishes are prepared and finished off at the table -use of a cart
Brunch Service
Class B Fire
Side-Table Service
parasite
11. The act of deliberately setting a fire
Recharging a Fire Extinguisher
arson
Last Step of the HACCP system
width of cover
12. 40 dishes
yield
French Service - number of dishes in the first two courses
Aw
Dry Goods Temperature
13. A.k.a. platter service -waiter serves the guest from left from a large platter
Russian Service
filleting knife
brigade
Number of Evacuation Routes
14. Used to scour dirt and grease that has back or burned within a pot or pan
French Service - number of dishes in the first two courses
width of plate from table
abrasive cleaner
American Style Service
15. Carves and serves meats or fish and their accompaniments from the meat cart
Class A Fire Extinguisher
M.S.D.S.
captain
Hazard Analysis
16. Table is preset and food is served by a waiter on platters to the room
Hazard Analysis
English Service
Chef's knife
Carrying a Knife
17. A health inspection
parasite
Food Safety Audit
Biological Hazards
Types of Contamination
18. Develop a Verification System
number of steps in the HACCP system
sous chef
Last Step of the HACCP system
M.S.D.S.
19. A combination of buffet style breakfast and lunch with American service
One-Stage Cooling Method
Brunch Service
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Hazard Analysis
20. The dishware and utensils used in the dining room - both on and off the table
M.S.D.S.
arson
serviceware
Types of Contamination
21. Tsp
yield
sanitize
Abbreviation for Teaspoon
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
22. 7 steps
Number of Evacuation Routes
Refrigerator Temperature
number of steps in the HACCP system
Device used to Measure Flour
23. Second in line of responsibility after the head chef -in charge of the brigades
back of the house
HCS
sous chef
Class B Fire
24. Person responsible for running the front of the house
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25. Originated in Europe as an alternative to home cooking
Number of Evacuation Routes
Take-Out Service
CPR training should be renewed...
arson
26. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
Sanitation Temperature
head chef
Brunch Service
One-Stage Cooling Method
27. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
Treating a Second Degree Burn
EPA
M.S.D.S.
Carrying a Knife
28. The guests serve themselves from large platters
Butler Service
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
turned or tourner
Brunch Service
29. Above 135
Class B Fire
Holding Hot Foods
Sanitation Temperature
Second Step in the Flow of Food
30. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
crumber
Types of Contamination
Abbreviation for Teaspoon
yield
31. Caused by switches - wiring - and/or metals
Class D Fire
American Style Service
server (front waiter)
Heimlich Maneuver
32. 18 inches
width of cover
steel
PASS system
Critical Limits
33. Turn off the water using a towel
French Service - number of dishes in the first two courses
7th Step in Washing Hands
Abbreviation for Tablespoon
Two-Stage Cooling Method
34. Reduce temperature to 40
One-Stage Cooling Method
crumber
Hood Systems to Extinguish Fires
sommelier - or wine steward
35. Liquid measures
Device used to Measure Milk
Class K Fire
HCS
parasite
36. To the left of the plate
turned or tourner
maitre d'
Carrying a Knife
Bread and Butter Plate Placement
37. Used to fillet fish
server (front waiter)
filleting knife
steel
Degree Angle used when sharpening Chef's knives with a whetstone
38. A.k.a. cube
crumber
Take-Out Service
CPR training should be renewed...
large dice cut
39. Kitchen area
Device used to Measure Vanilla
Degree Angle used when sharpening Chef's knives with a whetstone
toque
back of the house
40. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
Heimlich Maneuver
Holding Hot Foods
Sanitation Temperature
Degree Angle used when sharpening Chef's knives with a whetstone
41. Caused by fat fryers and other appliances dealing with oils and fats
3rd MSDS
filleting knife
arson
Class K Fire
42. Below 41
corrective action
PASS system
paring knife
Holding Cold Foods
43. Caused by gas - crease - oil - and/or liquid stored under pressured
serviceware
Class B Fire
American Style Service
HCS
44. Tbsp
head chef
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Abbreviation for Tablespoon
Dessert Flatware Placement
45. Remove the heat source
Glassare Placement
Treating a Second Degree Burn
turned or tourner
PASS system
46. A device used to remove crumbs from the table
Folded Cloth Napkin Placements
Hazard Analysis
crumber
Heimlich Maneuver
47. Class A + B
Folded Cloth Napkin Placements
Class A Fire Extinguisher
toque
back of the house
48. To the right of the plate - in line with the knife
Holding Cold Foods
Julienne Knife Cut
Last Step of the HACCP system
Glassare Placement
49. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
Device used to Measure Vanilla
Class K Fire
Food Safety Audit
Critical Limits
50. The most predominantly used service in the United States
Refrigerator Temperature
PASS system
American Style Service
Family Service