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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. 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
parasite
Two-Stage Cooling Method
PASS system
arson
2. Carves and serves meats or fish and their accompaniments from the meat cart
EPA
Device used to Measure Milk
captain
English Service
3. Dishes are prepared and finished off at the table -use of a cart
7th Step in Washing Hands
Hood Systems to Extinguish Fires
Side-Table Service
front of the house
4. A.k.a. cube
sous chef
Device used to Measure Flour
serviceware
large dice cut
5. Material Safety Data Sheet - specific hazards posed by a chemical
captain
width of cover
width of plate from table
M.S.D.S.
6. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
Class A Fire Extinguisher
Side-Table Service
front of the house
HCS
7. Water activity - or moisture level within foods
Cup and Saucer Placement
Aw
width of plate from table
brigade
8. The guests serve themselves from large platters
crumber
PASS system
Butler Service
Class B Fire
9. 8
American Style Service
Sanitation Temperature
Heimlich Maneuver
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
10. Bacteria - viruses - parasites - and fungi
Treating a Second Degree Burn
parasite
Biological Hazards
Device used to Measure Vanilla
11. Below 41
Bread and Butter Plate Placement
Holding Cold Foods
Butler Service
yield
12. Above the plate
number of steps in the HACCP system
Dessert Flatware Placement
sommelier - or wine steward
Device used to Measure Vanilla
13. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
server (front waiter)
Chef's knife
head chef
Treating a Second Degree Burn
14. Direct and cross
head chef
back of the house
Types of Contamination
Arrangement of Flatware
15. A group of workers assigned a specific set of tasks
filleting knife
serviceware
toque
brigade
16. 38
Class C Fire
Refrigerator Temperature
HACCP
French Service - number of dishes in the first two courses
17. 165
Family Service
American Style Service
sous chef
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
18. Caused by fat fryers and other appliances dealing with oils and fats
sanitize
Second Step in the Flow of Food
Class K Fire
Device used to Measure Vanilla
19. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
crumber
Family Service
EPA
sommelier - or wine steward
20. When the food is placed on the table in serving dishes and the guests serve themselves
Bread and Butter Plate Placement
Family Service
parasite
paring knife
21. Used to fillet fish
Chef's knife
Hood Systems to Extinguish Fires
filleting knife
3rd MSDS
22. The most predominantly used service in the United States
Heimlich Maneuver
American Style Service
Aw
serviceware
23. Liquid measures
Butler Service
Types of Contamination
Treating a Second Degree Burn
Device used to Measure Milk
24. Used to scour dirt and grease that has back or burned within a pot or pan
abrasive cleaner
time-temperature abused food
crumber
Device used to Measure Milk
25. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
Abbreviation for Teaspoon
sanitize
width of plate from table
time-temperature abused food
26. Tsp
bolster
Abbreviation for Teaspoon
7th Step in Washing Hands
steel
27. A health inspection
Device used to Measure Milk
Food Safety Audit
Heimlich Maneuver
Glassare Placement
28. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
brigade
yield
captain
EPA
29. To the left of the plate
Bread and Butter Plate Placement
sommelier - or wine steward
Refrigerator Temperature
Dry Goods Temperature
30. 180
Number of Evacuation Routes
time-temperature abused food
Sanitation Temperature
Aw
31. Second in line of responsibility after the captain
sous chef
server (front waiter)
number of steps in the HACCP system
French Service - number of dishes in the first two courses
32. Class A + B
arson
server (front waiter)
Class A Fire Extinguisher
width of plate from table
33. Receiving
arson
Second Step in the Flow of Food
Glassare Placement
Food Safety Audit
34. Second in line of responsibility after the head chef -in charge of the brigades
sous chef
number of steps in the HACCP system
Class C Fire
Cup and Saucer Placement
35. Hazard Analysis Critical Control Points
HACCP
filleting knife
Treating a Second Degree Burn
number of steps in the HACCP system
36. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
Temperature danger zone
FAT TOM
Class A Fire Extinguisher
brigade
37. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Dry Goods Temperature
Take-Out Service
Class C Fire
Number of Evacuation Routes
38. Every year
CPR training should be renewed...
Class A Fire Extinguisher
Brunch Service
sanitize
39. Measuring spoon
FAT TOM
Carrying a Knife
filleting knife
Device used to Measure Vanilla
40. Kitchen area
back of the house
paring knife
FAT TOM
Class K Fire
41. Down at the side - tip pointed down away from others
Dry Goods Temperature
serviceware
Carrying a Knife
Device used to Measure Vanilla
42. Measuring cup
M.S.D.S.
bolster
Device used to Measure Flour
head chef
43. The most commonly used knife
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44. Turn off the water using a towel
Recharging a Fire Extinguisher
M.S.D.S.
front of the house
7th Step in Washing Hands
45. A combination of buffet style breakfast and lunch with American service
Dessert Flatware Placement
Brunch Service
arson
Treating a Second Degree Burn
46. 1/8 1/8 1-2 inches
PASS system
arson
Class K Fire
Julienne Knife Cut
47. Caused by gas - crease - oil - and/or liquid stored under pressured
Degree Angle used when sharpening Chef's knives with a whetstone
Class B Fire
width of cover
Carrying a Knife
48. The correction of food in their specific temperature danger zone
HACCP
Sanitation Temperature
corrective action
Russian Service
49. 20
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50. Physical Data -a physical description of the product - including its appearance - odor - boiling point - pH - and ant other characteristics that may be able to identify it
3rd MSDS
PASS system
Bread and Butter Plate Placement
Biological Hazards