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Test your basic knowledge |
Culinary Arts 102
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Study First
Subject
:
cooking
Instructions:
Answer 50 questions in 15 minutes.
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study here
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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. Done by an approved fire extinguisher service company
width of plate from table
width of cover
Recharging a Fire Extinguisher
steel
2. A combination of buffet style breakfast and lunch with American service
parasite
Class C Fire
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Brunch Service
3. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
server (front waiter)
Refrigerator Temperature
Hood Systems to Extinguish Fires
Critical Limits
4. The act of deliberately setting a fire
Class C Fire
arson
Holding Hot Foods
Abbreviation for Teaspoon
5. Used to scour dirt and grease that has back or burned within a pot or pan
sous chef
Food Safety Audit
abrasive cleaner
corrective action
6. Measuring spoon
EPA
Hazard Analysis
Device used to Measure Vanilla
turned or tourner
7. 165
M.S.D.S.
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Butler Service
yield
8. 1 inch
width of plate from table
Class A Fire Extinguisher
One-Stage Cooling Method
English Service
9. 18 inches
Second Step in the Flow of Food
width of cover
Dry Goods Temperature
filleting knife
10. Measuring cup
Device used to Measure Flour
Food Safety Audit
Class K Fire
serviceware
11. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
head chef
yield
arson
French Service - number of dishes in the first two courses
12. The utensils used first should be placed on the outside
PASS system
Class K Fire
Arrangement of Flatware
steel
13. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
front of the house
Aw
FAT TOM
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
14. Caused by fat fryers and other appliances dealing with oils and fats
F.D.A. Food Code
Class K Fire
M.S.D.S.
yield
15. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
Butler Service
Heimlich Maneuver
sanitize
Folded Cloth Napkin Placements
16. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
sommelier - or wine steward
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Number of Evacuation Routes
crumber
17. Carves and serves meats or fish and their accompaniments from the meat cart
Temperature danger zone
Hood Systems to Extinguish Fires
HCS
captain
18. 7 steps
number of steps in the HACCP system
Dry Goods Temperature
Refrigerator Temperature
HCS
19. Liquid measures
CPR training should be renewed...
Device used to Measure Milk
Dry Goods Temperature
PASS system
20. 180
American Style Service
sommelier - or wine steward
Abbreviation for Teaspoon
Sanitation Temperature
21. 38
sommelier - or wine steward
Refrigerator Temperature
Brunch Service
back of the house
22. A device used to remove crumbs from the table
Critical Limits
Abbreviation for Tablespoon
Bread and Butter Plate Placement
crumber
23. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
7th Step in Washing Hands
arson
Class C Fire
Butler Service
24. The most commonly used knife
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25. Person responsible for running the front of the house
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26. Examines the flow of food from the moment you receive it to the service
Device used to Measure Vanilla
Dessert Flatware Placement
server (front waiter)
Hazard Analysis
27. The most time-consuming knife
bolster
Dessert Flatware Placement
Abbreviation for Teaspoon
turned or tourner
28. Used to fillet fish
Carrying a Knife
Abbreviation for Teaspoon
filleting knife
Arrangement of Flatware
29. A group of workers assigned a specific set of tasks
Abbreviation for Teaspoon
American Style Service
Device used to Measure Flour
brigade
30. Material Safety Data Sheet - specific hazards posed by a chemical
M.S.D.S.
Folded Cloth Napkin Placements
corrective action
head chef
31. Kitchen area
filleting knife
back of the house
CPR training should be renewed...
Chef's knife
32. The most predominantly used service in the United States
Class B Fire
Hood Systems to Extinguish Fires
American Style Service
Class A Fire Extinguisher
33. Direct and cross
Types of Contamination
Family Service
steel
Abbreviation for Teaspoon
34. Second in line of responsibility after the captain
serviceware
parasite
server (front waiter)
Temperature danger zone
35. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
Sanitation Temperature
Number of Evacuation Routes
HCS
Device used to Measure Flour
36. To the right - above the flatware - to the right of the glassware
Cup and Saucer Placement
toque
corrective action
Sanitation Temperature
37. Remove the heat source
Treating a Second Degree Burn
large dice cut
Hood Systems to Extinguish Fires
sous chef
38. The heel of the blade where the handle and the blade come together - providing greater strength
head chef
F.D.A. Food Code
parasite
bolster
39. When the food is placed on the table in serving dishes and the guests serve themselves
Family Service
yield
Russian Service
arson
40. Above 135
Holding Hot Foods
Family Service
PASS system
serviceware
41. 1) reduce temperature to 70
HCS
Dry Goods Temperature
Two-Stage Cooling Method
large dice cut
42. Hazard Analysis Critical Control Points
number of steps in the HACCP system
7th Step in Washing Hands
Biological Hazards
HACCP
43. Reduce temperature to 40
steel
One-Stage Cooling Method
Last Step of the HACCP system
serviceware
44. Dining room area
Holding Hot Foods
Class A Fire Extinguisher
front of the house
toque
45. Originated in Europe as an alternative to home cooking
American Style Service
Recharging a Fire Extinguisher
Take-Out Service
server (front waiter)
46. Above the plate
Side-Table Service
Arrangement of Flatware
abrasive cleaner
Dessert Flatware Placement
47. Table is preset and food is served by a waiter on platters to the room
English Service
width of cover
filleting knife
Butler Service
48. Water activity - or moisture level within foods
Aw
Carrying a Knife
Take-Out Service
Class K Fire
49. 20
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50. 1) liquid or powder chemicals 2) gases
Carrying a Knife
Treating a Second Degree Burn
Hood Systems to Extinguish Fires
One-Stage Cooling Method
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