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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. 1) reduce temperature to 70
width of plate from table
Two-Stage Cooling Method
Glassare Placement
Side-Table Service
2. 180
Sanitation Temperature
Treating a Second Degree Burn
Class D Fire
paring knife
3. Food within the temperature danger zone for a certain period of time
filleting knife
time-temperature abused food
Cup and Saucer Placement
arson
4. Water activity - or moisture level within foods
crumber
EPA
Aw
Class K Fire
5. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
Bread and Butter Plate Placement
Carrying a Knife
Temperature danger zone
yield
6. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
sommelier - or wine steward
Device used to Measure Vanilla
Glassare Placement
sous chef
7. Used to fillet fish
corrective action
width of plate from table
French Service - number of dishes in the first two courses
filleting knife
8. Used to scour dirt and grease that has back or burned within a pot or pan
time-temperature abused food
abrasive cleaner
Device used to Measure Vanilla
French Service - number of dishes in the first two courses
9. Dishes are prepared and finished off at the table -use of a cart
Side-Table Service
PASS system
paring knife
large dice cut
10. Table is preset and food is served by a waiter on platters to the room
Hood Systems to Extinguish Fires
English Service
One-Stage Cooling Method
Take-Out Service
11. To the left of the plate
toque
Bread and Butter Plate Placement
Two-Stage Cooling Method
server (front waiter)
12. Bacteria - viruses - parasites - and fungi
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Second Step in the Flow of Food
CPR training should be renewed...
Biological Hazards
13. Originated in Europe as an alternative to home cooking
crumber
maitre d'
Recharging a Fire Extinguisher
Take-Out Service
14. Remove the heat source
Treating a Second Degree Burn
Glassare Placement
Device used to Measure Vanilla
sommelier - or wine steward
15. A.k.a. platter service -waiter serves the guest from left from a large platter
Chef's knife
Russian Service
Family Service
sommelier - or wine steward
16. Examines the flow of food from the moment you receive it to the service
width of plate from table
Glassare Placement
Hazard Analysis
Side-Table Service
17. A group of workers assigned a specific set of tasks
Hood Systems to Extinguish Fires
brigade
Bread and Butter Plate Placement
paring knife
18. Caused by switches - wiring - and/or metals
Abbreviation for Teaspoon
Class D Fire
parasite
Hazard Analysis
19. The most commonly used knife
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20. Measuring spoon
CPR training should be renewed...
Class B Fire
Device used to Measure Vanilla
Two-Stage Cooling Method
21. Direct and cross
Types of Contamination
Food Safety Audit
steel
One-Stage Cooling Method
22. To the right of the plate - in line with the knife
Critical Limits
Last Step of the HACCP system
Glassare Placement
Device used to Measure Vanilla
23. Caused by fat fryers and other appliances dealing with oils and fats
American Style Service
Class K Fire
yield
Side-Table Service
24. 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
English Service
Number of Evacuation Routes
front of the house
PASS system
25. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
Folded Cloth Napkin Placements
Glassare Placement
FAT TOM
Device used to Measure Flour
26. To the right - above the flatware - to the right of the glassware
Butler Service
Cup and Saucer Placement
Aw
time-temperature abused food
27. Every year
Device used to Measure Flour
CPR training should be renewed...
Holding Hot Foods
number of steps in the HACCP system
28. 165
Glassare Placement
brigade
Treating a Second Degree Burn
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
29. Second in line of responsibility after the head chef -in charge of the brigades
back of the house
sous chef
Class D Fire
brigade
30. Down at the side - tip pointed down away from others
Device used to Measure Milk
Cup and Saucer Placement
Hood Systems to Extinguish Fires
Carrying a Knife
31. Receiving
Second Step in the Flow of Food
French Service - number of dishes in the first two courses
CPR training should be renewed...
Aw
32. A combination of buffet style breakfast and lunch with American service
One-Stage Cooling Method
Brunch Service
Abbreviation for Tablespoon
Critical Limits
33. The most predominantly used service in the United States
abrasive cleaner
sanitize
American Style Service
Arrangement of Flatware
34. The heel of the blade where the handle and the blade come together - providing greater strength
bolster
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
time-temperature abused food
Julienne Knife Cut
35. Prevents hair from falling into the food
HACCP
EPA
toque
Glassare Placement
36. Tbsp
English Service
Device used to Measure Flour
Abbreviation for Tablespoon
Hazard Analysis
37. Kitchen area
back of the house
Class A Fire Extinguisher
Device used to Measure Flour
time-temperature abused food
38. 40 dishes
arson
Class K Fire
Dry Goods Temperature
French Service - number of dishes in the first two courses
39. Second most frequently used knife
EPA
Food Safety Audit
paring knife
Recharging a Fire Extinguisher
40. A.k.a. cube
large dice cut
EPA
Hazard Analysis
captain
41. Multi-cellular organisms that are far larger than both bacteria and viruses
captain
parasite
Take-Out Service
bolster
42. Person responsible for running the front of the house
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43. Tsp
maitre d'
HACCP
Abbreviation for Teaspoon
Hazard Analysis
44. Second in line of responsibility after the captain
Abbreviation for Tablespoon
Chef's knife
Food Safety Audit
server (front waiter)
45. When the food is placed on the table in serving dishes and the guests serve themselves
steel
Temperature danger zone
width of plate from table
Family Service
46. 20
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47. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
HCS
Brunch Service
abrasive cleaner
7th Step in Washing Hands
48. Develop a Verification System
Dry Goods Temperature
maitre d'
back of the house
Last Step of the HACCP system
49. 50
Aw
Critical Limits
Dry Goods Temperature
Class C Fire
50. The dishware and utensils used in the dining room - both on and off the table
serviceware
Aw
paring knife
Side-Table Service