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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. Person responsible for running the front of the house
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2. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
number of steps in the HACCP system
Heimlich Maneuver
yield
FAT TOM
3. The most predominantly used service in the United States
Class A Fire Extinguisher
number of steps in the HACCP system
American Style Service
arson
4. 180
Holding Hot Foods
time-temperature abused food
Sanitation Temperature
Device used to Measure Vanilla
5. 1) liquid or powder chemicals 2) gases
steel
CPR training should be renewed...
Device used to Measure Flour
Hood Systems to Extinguish Fires
6. Caused by switches - wiring - and/or metals
HCS
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Class D Fire
abrasive cleaner
7. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
head chef
front of the house
Abbreviation for Tablespoon
F.D.A. Food Code
8. 41
Temperature danger zone
Biological Hazards
Treating a Second Degree Burn
large dice cut
9. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
Device used to Measure Flour
Device used to Measure Vanilla
Device used to Measure Milk
sommelier - or wine steward
10. Dining room area
turned or tourner
front of the house
Second Step in the Flow of Food
M.S.D.S.
11. Tbsp
captain
PASS system
3rd MSDS
Abbreviation for Tablespoon
12. 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
One-Stage Cooling Method
Glassare Placement
Carrying a Knife
13. A combination of buffet style breakfast and lunch with American service
One-Stage Cooling Method
CPR training should be renewed...
Brunch Service
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
14. Develop a Verification System
Folded Cloth Napkin Placements
Last Step of the HACCP system
maitre d'
CPR training should be renewed...
15. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
EPA
Carrying a Knife
One-Stage Cooling Method
Chef's knife
16. Measuring spoon
serviceware
Last Step of the HACCP system
Treating a Second Degree Burn
Device used to Measure Vanilla
17. To the right - above the flatware - to the right of the glassware
Refrigerator Temperature
English Service
Cup and Saucer Placement
sanitize
18. 20
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19. Class A + B
Class A Fire Extinguisher
Abbreviation for Teaspoon
width of plate from table
bolster
20. The most commonly used knife
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21. 1) reduce temperature to 70
brigade
Cup and Saucer Placement
Second Step in the Flow of Food
Two-Stage Cooling Method
22. To the left of the plate
Family Service
Class A Fire Extinguisher
toque
Bread and Butter Plate Placement
23. Direct and cross
Class A Fire Extinguisher
yield
Types of Contamination
turned or tourner
24. Above 135
Russian Service
Butler Service
Holding Hot Foods
Device used to Measure Vanilla
25. The heel of the blade where the handle and the blade come together - providing greater strength
Refrigerator Temperature
Degree Angle used when sharpening Chef's knives with a whetstone
bolster
Class C Fire
26. To the right of the plate - in line with the knife
large dice cut
Glassare Placement
Hazard Analysis
Julienne Knife Cut
27. Caused by gas - crease - oil - and/or liquid stored under pressured
Class B Fire
Glassare Placement
Holding Cold Foods
Julienne Knife Cut
28. 2 routes
Device used to Measure Vanilla
Degree Angle used when sharpening Chef's knives with a whetstone
brigade
Number of Evacuation Routes
29. Liquid measures
width of cover
captain
time-temperature abused food
Device used to Measure Milk
30. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
7th Step in Washing Hands
CPR training should be renewed...
back of the house
steel
31. Above the plate
Refrigerator Temperature
Dessert Flatware Placement
Carrying a Knife
Second Step in the Flow of Food
32. Carves and serves meats or fish and their accompaniments from the meat cart
Abbreviation for Tablespoon
server (front waiter)
captain
Side-Table Service
33. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
HCS
Glassare Placement
turned or tourner
Heimlich Maneuver
34. Second in line of responsibility after the head chef -in charge of the brigades
server (front waiter)
bolster
sous chef
Class A Fire Extinguisher
35. Originated in Europe as an alternative to home cooking
Class B Fire
Take-Out Service
American Style Service
Biological Hazards
36. A health inspection
Food Safety Audit
yield
One-Stage Cooling Method
Side-Table Service
37. Bacteria - viruses - parasites - and fungi
parasite
Biological Hazards
Julienne Knife Cut
Abbreviation for Teaspoon
38. Examines the flow of food from the moment you receive it to the service
Butler Service
Hazard Analysis
width of plate from table
F.D.A. Food Code
39. Below 41
maitre d'
Holding Cold Foods
server (front waiter)
serviceware
40. Dishes are prepared and finished off at the table -use of a cart
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Heimlich Maneuver
width of plate from table
Side-Table Service
41. 40 dishes
arson
yield
French Service - number of dishes in the first two courses
Class A Fire Extinguisher
42. 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
Brunch Service
Hazard Analysis
PASS system
Heimlich Maneuver
43. A device used to remove crumbs from the table
crumber
Class B Fire
Brunch Service
Treating a Second Degree Burn
44. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
M.S.D.S.
Device used to Measure Milk
time-temperature abused food
sanitize
45. Down at the side - tip pointed down away from others
Brunch Service
Carrying a Knife
Holding Cold Foods
Dessert Flatware Placement
46. Second most frequently used knife
captain
paring knife
maitre d'
large dice cut
47. 7 steps
Butler Service
number of steps in the HACCP system
Types of Contamination
Abbreviation for Teaspoon
48. Second in line of responsibility after the captain
Recharging a Fire Extinguisher
server (front waiter)
Aw
Treating a Second Degree Burn
49. When the food is placed on the table in serving dishes and the guests serve themselves
yield
Family Service
Dry Goods Temperature
width of cover
50. Measuring cup
Butler Service
time-temperature abused food
Device used to Measure Flour
English Service