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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. Develop a Verification System
Class A Fire Extinguisher
French Service - number of dishes in the first two courses
Number of Evacuation Routes
Last Step of the HACCP system
2. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Class C Fire
Number of Evacuation Routes
Family Service
maitre d'
3. Used to fillet fish
arson
Side-Table Service
filleting knife
Take-Out Service
4. Carves and serves meats or fish and their accompaniments from the meat cart
Holding Hot Foods
Dry Goods Temperature
captain
sous chef
5. Above 135
Julienne Knife Cut
FAT TOM
Holding Hot Foods
Arrangement of Flatware
6. A health inspection
Food Safety Audit
HCS
Temperature danger zone
Abbreviation for Teaspoon
7. Sanitation standards for keeping food safe
F.D.A. Food Code
Julienne Knife Cut
head chef
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
8. Second in line of responsibility after the head chef -in charge of the brigades
sous chef
Two-Stage Cooling Method
Degree Angle used when sharpening Chef's knives with a whetstone
bolster
9. Bacteria - viruses - parasites - and fungi
Abbreviation for Teaspoon
Device used to Measure Flour
Biological Hazards
sanitize
10. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
crumber
Holding Hot Foods
Brunch Service
head chef
11. Every year
English Service
CPR training should be renewed...
back of the house
Aw
12. The dishware and utensils used in the dining room - both on and off the table
parasite
large dice cut
7th Step in Washing Hands
serviceware
13. Turn off the water using a towel
Russian Service
time-temperature abused food
American Style Service
7th Step in Washing Hands
14. Done by an approved fire extinguisher service company
Types of Contamination
Cup and Saucer Placement
Recharging a Fire Extinguisher
parasite
15. When the food is placed on the table in serving dishes and the guests serve themselves
Russian Service
Bread and Butter Plate Placement
Family Service
Abbreviation for Tablespoon
16. 165
filleting knife
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Class D Fire
bolster
17. Water activity - or moisture level within foods
Aw
corrective action
Chef's knife
Carrying a Knife
18. 41
Temperature danger zone
Side-Table Service
bolster
Critical Limits
19. Table is preset and food is served by a waiter on platters to the room
English Service
Critical Limits
captain
Class C Fire
20. Originated in Europe as an alternative to home cooking
brigade
paring knife
Take-Out Service
width of cover
21. Tbsp
Class K Fire
server (front waiter)
Aw
Abbreviation for Tablespoon
22. A.k.a. cube
large dice cut
F.D.A. Food Code
Aw
Class D Fire
23. 7 steps
7th Step in Washing Hands
Refrigerator Temperature
number of steps in the HACCP system
corrective action
24. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
Folded Cloth Napkin Placements
EPA
Device used to Measure Milk
Treating a Second Degree Burn
25. Tsp
Abbreviation for Teaspoon
Treating a Second Degree Burn
Device used to Measure Vanilla
French Service - number of dishes in the first two courses
26. Food within the temperature danger zone for a certain period of time
server (front waiter)
captain
abrasive cleaner
time-temperature abused food
27. Measuring spoon
arson
Bread and Butter Plate Placement
Device used to Measure Vanilla
turned or tourner
28. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
Folded Cloth Napkin Placements
Critical Limits
CPR training should be renewed...
Types of Contamination
29. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
Abbreviation for Teaspoon
sanitize
Side-Table Service
3rd MSDS
30. Hazard Analysis Critical Control Points
HACCP
parasite
head chef
Arrangement of Flatware
31. The guests serve themselves from large platters
Julienne Knife Cut
Butler Service
Biological Hazards
Family Service
32. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
EPA
HCS
Critical Limits
Class A Fire Extinguisher
33. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
abrasive cleaner
head chef
Heimlich Maneuver
arson
34. Multi-cellular organisms that are far larger than both bacteria and viruses
parasite
CPR training should be renewed...
abrasive cleaner
Class K Fire
35. Examines the flow of food from the moment you receive it to the service
Hazard Analysis
Dry Goods Temperature
Critical Limits
brigade
36. The utensils used first should be placed on the outside
yield
Critical Limits
American Style Service
Arrangement of Flatware
37. Measuring cup
Class B Fire
Device used to Measure Flour
Take-Out Service
Abbreviation for Tablespoon
38. 18 inches
width of cover
captain
corrective action
Number of Evacuation Routes
39. Caused by fat fryers and other appliances dealing with oils and fats
abrasive cleaner
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Class K Fire
back of the house
40. Class A + B
Class A Fire Extinguisher
PASS system
Dry Goods Temperature
Class D Fire
41. The correction of food in their specific temperature danger zone
Holding Hot Foods
corrective action
Class K Fire
Chef's knife
42. Caused by switches - wiring - and/or metals
Julienne Knife Cut
CPR training should be renewed...
Class D Fire
Russian Service
43. 50
Class K Fire
toque
Dry Goods Temperature
turned or tourner
44. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
width of plate from table
EPA
back of the house
front of the house
45. Dishes are prepared and finished off at the table -use of a cart
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Glassare Placement
Sanitation Temperature
Side-Table Service
46. Second most frequently used knife
paring knife
Hood Systems to Extinguish Fires
EPA
Heimlich Maneuver
47. Liquid measures
width of cover
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Device used to Measure Milk
Arrangement of Flatware
48. 38
Two-Stage Cooling Method
Device used to Measure Milk
Refrigerator Temperature
crumber
49. A combination of buffet style breakfast and lunch with American service
Brunch Service
Device used to Measure Vanilla
CPR training should be renewed...
Food Safety Audit
50. The heel of the blade where the handle and the blade come together - providing greater strength
steel
Glassare Placement
Carrying a Knife
bolster