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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. 18 inches
width of cover
Arrangement of Flatware
F.D.A. Food Code
Hazard Analysis
2. Done by an approved fire extinguisher service company
Recharging a Fire Extinguisher
Holding Cold Foods
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Hood Systems to Extinguish Fires
3. Dining room area
front of the house
Carrying a Knife
Food Safety Audit
EPA
4. Second most frequently used knife
paring knife
PASS system
Device used to Measure Vanilla
Abbreviation for Tablespoon
5. Bacteria - viruses - parasites - and fungi
Biological Hazards
3rd MSDS
F.D.A. Food Code
Arrangement of Flatware
6. Material Safety Data Sheet - specific hazards posed by a chemical
M.S.D.S.
Chef's knife
Cup and Saucer Placement
brigade
7. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
brigade
Critical Limits
width of plate from table
HCS
8. Caused by gas - crease - oil - and/or liquid stored under pressured
Number of Evacuation Routes
Dessert Flatware Placement
time-temperature abused food
Class B Fire
9. To the right of the plate - in line with the knife
Glassare Placement
turned or tourner
Class K Fire
3rd MSDS
10. The utensils used first should be placed on the outside
CPR training should be renewed...
width of plate from table
PASS system
Arrangement of Flatware
11. 2 routes
Device used to Measure Flour
Number of Evacuation Routes
Critical Limits
Treating a Second Degree Burn
12. A combination of buffet style breakfast and lunch with American service
Brunch Service
Class D Fire
Second Step in the Flow of Food
sous chef
13. The guests serve themselves from large platters
Sanitation Temperature
M.S.D.S.
toque
Butler Service
14. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Degree Angle used when sharpening Chef's knives with a whetstone
Dry Goods Temperature
filleting knife
Class C Fire
15. Reduce temperature to 40
One-Stage Cooling Method
corrective action
captain
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
16. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
Abbreviation for Teaspoon
steel
Device used to Measure Flour
Heimlich Maneuver
17. Examines the flow of food from the moment you receive it to the service
Hazard Analysis
steel
large dice cut
Family Service
18. 41
Folded Cloth Napkin Placements
Butler Service
server (front waiter)
Temperature danger zone
19. Caused by fat fryers and other appliances dealing with oils and fats
Class K Fire
width of plate from table
Critical Limits
yield
20. Liquid measures
parasite
yield
Hazard Analysis
Device used to Measure Milk
21. 1 inch
Class C Fire
Take-Out Service
width of plate from table
3rd MSDS
22. Used to scour dirt and grease that has back or burned within a pot or pan
Second Step in the Flow of Food
Dessert Flatware Placement
abrasive cleaner
7th Step in Washing Hands
23. 38
American Style Service
Sanitation Temperature
Refrigerator Temperature
Recharging a Fire Extinguisher
24. The dishware and utensils used in the dining room - both on and off the table
serviceware
crumber
Aw
corrective action
25. The heel of the blade where the handle and the blade come together - providing greater strength
filleting knife
bolster
Chef's knife
Treating a Second Degree Burn
26. To the left of the plate
sanitize
Bread and Butter Plate Placement
Treating a Second Degree Burn
Critical Limits
27. Receiving
Second Step in the Flow of Food
sous chef
Glassare Placement
abrasive cleaner
28. Measuring spoon
Device used to Measure Vanilla
Hood Systems to Extinguish Fires
Aw
sanitize
29. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
French Service - number of dishes in the first two courses
head chef
Abbreviation for Teaspoon
arson
30. 8
captain
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
width of cover
front of the house
31. 1) liquid or powder chemicals 2) gases
Hood Systems to Extinguish Fires
Abbreviation for Tablespoon
Family Service
crumber
32. Remove the heat source
serviceware
Types of Contamination
Family Service
Treating a Second Degree Burn
33. Tbsp
Food Safety Audit
Abbreviation for Tablespoon
Second Step in the Flow of Food
server (front waiter)
34. When the food is placed on the table in serving dishes and the guests serve themselves
Carrying a Knife
arson
Critical Limits
Family Service
35. Down at the side - tip pointed down away from others
Carrying a Knife
yield
Side-Table Service
Device used to Measure Vanilla
36. Dishes are prepared and finished off at the table -use of a cart
Last Step of the HACCP system
Types of Contamination
Side-Table Service
Arrangement of Flatware
37. Measuring cup
F.D.A. Food Code
Device used to Measure Flour
EPA
Brunch Service
38. Prevents hair from falling into the food
Recharging a Fire Extinguisher
toque
HCS
Heimlich Maneuver
39. Carves and serves meats or fish and their accompaniments from the meat cart
captain
Arrangement of Flatware
Dessert Flatware Placement
7th Step in Washing Hands
40. The most commonly used knife
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41. The most predominantly used service in the United States
arson
captain
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
American Style Service
42. Originated in Europe as an alternative to home cooking
Abbreviation for Tablespoon
Brunch Service
Take-Out Service
Hazard Analysis
43. Class A + B
Folded Cloth Napkin Placements
back of the house
Class A Fire Extinguisher
Holding Hot Foods
44. Second in line of responsibility after the head chef -in charge of the brigades
toque
sous chef
Dry Goods Temperature
Number of Evacuation Routes
45. 1/8 1/8 1-2 inches
time-temperature abused food
Julienne Knife Cut
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
46. Person responsible for running the front of the house
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47. Direct and cross
Hood Systems to Extinguish Fires
server (front waiter)
Class D Fire
Types of Contamination
48. Food within the temperature danger zone for a certain period of time
server (front waiter)
time-temperature abused food
width of plate from table
Aw
49. Kitchen area
corrective action
Hood Systems to Extinguish Fires
back of the house
Holding Cold Foods
50. The act of deliberately setting a fire
arson
Russian Service
Types of Contamination
Hood Systems to Extinguish Fires