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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. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
yield
Julienne Knife Cut
Carrying a Knife
Hood Systems to Extinguish Fires
2. 7 steps
number of steps in the HACCP system
sanitize
M.S.D.S.
Food Safety Audit
3. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
corrective action
Holding Cold Foods
Class C Fire
Cup and Saucer Placement
4. 1 inch
FAT TOM
width of plate from table
large dice cut
Two-Stage Cooling Method
5. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
back of the house
filleting knife
Carrying a Knife
HCS
6. Class A + B
number of steps in the HACCP system
steel
Arrangement of Flatware
Class A Fire Extinguisher
7. Above the plate
Bread and Butter Plate Placement
Dessert Flatware Placement
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Sanitation Temperature
8. When the food is placed on the table in serving dishes and the guests serve themselves
3rd MSDS
crumber
Family Service
Refrigerator Temperature
9. Carves and serves meats or fish and their accompaniments from the meat cart
yield
Treating a Second Degree Burn
Device used to Measure Flour
captain
10. Second most frequently used knife
paring knife
time-temperature abused food
bolster
Folded Cloth Napkin Placements
11. Hazard Analysis Critical Control Points
Types of Contamination
French Service - number of dishes in the first two courses
HACCP
Family Service
12. Examines the flow of food from the moment you receive it to the service
Hazard Analysis
Arrangement of Flatware
abrasive cleaner
paring knife
13. A device used to remove crumbs from the table
sous chef
crumber
time-temperature abused food
M.S.D.S.
14. The act of deliberately setting a fire
Two-Stage Cooling Method
front of the house
arson
English Service
15. The most time-consuming knife
Degree Angle used when sharpening Chef's knives with a whetstone
turned or tourner
M.S.D.S.
toque
16. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
maitre d'
Folded Cloth Napkin Placements
Temperature danger zone
sanitize
17. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
steel
Class D Fire
Biological Hazards
7th Step in Washing Hands
18. Caused by gas - crease - oil - and/or liquid stored under pressured
Recharging a Fire Extinguisher
F.D.A. Food Code
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Class B Fire
19. Down at the side - tip pointed down away from others
FAT TOM
Carrying a Knife
Biological Hazards
PASS system
20. Dishes are prepared and finished off at the table -use of a cart
English Service
serviceware
Carrying a Knife
Side-Table Service
21. Table is preset and food is served by a waiter on platters to the room
English Service
PASS system
Class D Fire
Treating a Second Degree Burn
22. 40 dishes
Refrigerator Temperature
French Service - number of dishes in the first two courses
Two-Stage Cooling Method
yield
23. 41
corrective action
Cup and Saucer Placement
Butler Service
Temperature danger zone
24. Below 41
brigade
Holding Cold Foods
Glassare Placement
Two-Stage Cooling Method
25. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
sommelier - or wine steward
English Service
Bread and Butter Plate Placement
sanitize
26. Bacteria - viruses - parasites - and fungi
large dice cut
Abbreviation for Teaspoon
Biological Hazards
brigade
27. Done by an approved fire extinguisher service company
Recharging a Fire Extinguisher
M.S.D.S.
paring knife
width of cover
28. Every year
Take-Out Service
large dice cut
CPR training should be renewed...
Number of Evacuation Routes
29. Material Safety Data Sheet - specific hazards posed by a chemical
M.S.D.S.
Last Step of the HACCP system
Abbreviation for Tablespoon
turned or tourner
30. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
width of plate from table
Side-Table Service
Class A Fire Extinguisher
head chef
31. A health inspection
Food Safety Audit
French Service - number of dishes in the first two courses
Critical Limits
3rd MSDS
32. The most predominantly used service in the United States
arson
American Style Service
width of plate from table
Device used to Measure Vanilla
33. Dining room area
front of the house
serviceware
Aw
HACCP
34. Water activity - or moisture level within foods
Dry Goods Temperature
Critical Limits
Types of Contamination
Aw
35. Measuring spoon
Device used to Measure Vanilla
arson
turned or tourner
server (front waiter)
36. Above 135
English Service
Julienne Knife Cut
F.D.A. Food Code
Holding Hot Foods
37. Caused by switches - wiring - and/or metals
Class B Fire
Class C Fire
Class D Fire
Abbreviation for Tablespoon
38. Develop a Verification System
One-Stage Cooling Method
Degree Angle used when sharpening Chef's knives with a whetstone
Last Step of the HACCP system
Refrigerator Temperature
39. A group of workers assigned a specific set of tasks
number of steps in the HACCP system
abrasive cleaner
brigade
Recharging a Fire Extinguisher
40. 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
Abbreviation for Tablespoon
English Service
PASS system
large dice cut
41. Used to fillet fish
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Dry Goods Temperature
Treating a Second Degree Burn
filleting knife
42. Direct and cross
back of the house
Critical Limits
steel
Types of Contamination
43. The dishware and utensils used in the dining room - both on and off the table
serviceware
Take-Out Service
M.S.D.S.
sommelier - or wine steward
44. Second in line of responsibility after the head chef -in charge of the brigades
Abbreviation for Tablespoon
back of the house
One-Stage Cooling Method
sous chef
45. A.k.a. platter service -waiter serves the guest from left from a large platter
Family Service
Bread and Butter Plate Placement
Russian Service
English Service
46. Sanitation standards for keeping food safe
toque
steel
number of steps in the HACCP system
F.D.A. Food Code
47. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
width of plate from table
Device used to Measure Vanilla
FAT TOM
large dice cut
48. 50
Dry Goods Temperature
Types of Contamination
American Style Service
bolster
49. Liquid measures
Device used to Measure Milk
server (front waiter)
turned or tourner
Treating a Second Degree Burn
50. 180
Class A Fire Extinguisher
serviceware
Sanitation Temperature
Hazard Analysis