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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. Second in line of responsibility after the captain
sous chef
server (front waiter)
Device used to Measure Milk
Hood Systems to Extinguish Fires
2. Tbsp
Abbreviation for Tablespoon
3rd MSDS
yield
American Style Service
3. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
steel
Butler Service
Folded Cloth Napkin Placements
captain
4. When the food is placed on the table in serving dishes and the guests serve themselves
corrective action
Holding Hot Foods
brigade
Family Service
5. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
back of the house
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Class C Fire
steel
6. 1/8 1/8 1-2 inches
Holding Hot Foods
PASS system
Julienne Knife Cut
Russian Service
7. 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
Two-Stage Cooling Method
Device used to Measure Milk
Carrying a Knife
PASS system
8. Multi-cellular organisms that are far larger than both bacteria and viruses
3rd MSDS
Hazard Analysis
captain
parasite
9. Examines the flow of food from the moment you receive it to the service
Hazard Analysis
abrasive cleaner
sous chef
number of steps in the HACCP system
10. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
HCS
EPA
front of the house
Device used to Measure Vanilla
11. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
Family Service
captain
Device used to Measure Milk
EPA
12. 41
Temperature danger zone
Julienne Knife Cut
Hood Systems to Extinguish Fires
bolster
13. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
sous chef
Julienne Knife Cut
Chef's knife
Heimlich Maneuver
14. 1) reduce temperature to 70
Glassare Placement
Two-Stage Cooling Method
English Service
arson
15. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
front of the house
Julienne Knife Cut
steel
Cup and Saucer Placement
16. Sanitation standards for keeping food safe
F.D.A. Food Code
Class C Fire
large dice cut
Device used to Measure Milk
17. The guests serve themselves from large platters
large dice cut
American Style Service
turned or tourner
Butler Service
18. To the right of the plate - in line with the knife
Take-Out Service
Device used to Measure Milk
toque
Glassare Placement
19. Reduce temperature to 40
One-Stage Cooling Method
Chef's knife
width of cover
Folded Cloth Napkin Placements
20. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
sommelier - or wine steward
Heimlich Maneuver
Treating a Second Degree Burn
turned or tourner
21. Bacteria - viruses - parasites - and fungi
Biological Hazards
Abbreviation for Tablespoon
toque
7th Step in Washing Hands
22. 40 dishes
Family Service
French Service - number of dishes in the first two courses
Dry Goods Temperature
toque
23. 38
EPA
Holding Hot Foods
Refrigerator Temperature
steel
24. 8
HACCP
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Device used to Measure Vanilla
25. 2 routes
Number of Evacuation Routes
Critical Limits
sommelier - or wine steward
EPA
26. To the left of the plate
Chef's knife
Bread and Butter Plate Placement
corrective action
Take-Out Service
27. Measuring cup
Device used to Measure Flour
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Second Step in the Flow of Food
Side-Table Service
28. Used to fillet fish
steel
brigade
Class D Fire
filleting knife
29. Water activity - or moisture level within foods
brigade
Aw
M.S.D.S.
filleting knife
30. Used to scour dirt and grease that has back or burned within a pot or pan
abrasive cleaner
Treating a Second Degree Burn
Class B Fire
One-Stage Cooling Method
31. Direct and cross
large dice cut
Types of Contamination
Class B Fire
back of the house
32. Turn off the water using a towel
Arrangement of Flatware
7th Step in Washing Hands
front of the house
filleting knife
33. Above 135
M.S.D.S.
width of plate from table
Dry Goods Temperature
Holding Hot Foods
34. Remove the heat source
bolster
F.D.A. Food Code
One-Stage Cooling Method
Treating a Second Degree Burn
35. Done by an approved fire extinguisher service company
Chef's knife
Refrigerator Temperature
Device used to Measure Milk
Recharging a Fire Extinguisher
36. Kitchen area
arson
serviceware
back of the house
corrective action
37. 165
Holding Hot Foods
Recharging a Fire Extinguisher
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
turned or tourner
38. Down at the side - tip pointed down away from others
Carrying a Knife
Heimlich Maneuver
Chef's knife
Glassare Placement
39. 7 steps
PASS system
number of steps in the HACCP system
head chef
One-Stage Cooling Method
40. Receiving
Treating a Second Degree Burn
Second Step in the Flow of Food
3rd MSDS
EPA
41. Prevents hair from falling into the food
maitre d'
Holding Hot Foods
width of cover
toque
42. The most predominantly used service in the United States
yield
American Style Service
Abbreviation for Teaspoon
Hood Systems to Extinguish Fires
43. The heel of the blade where the handle and the blade come together - providing greater strength
bolster
width of cover
Biological Hazards
French Service - number of dishes in the first two courses
44. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
FAT TOM
HCS
serviceware
M.S.D.S.
45. Person responsible for running the front of the house
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46. The dishware and utensils used in the dining room - both on and off the table
Device used to Measure Vanilla
serviceware
Folded Cloth Napkin Placements
Abbreviation for Teaspoon
47. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
sanitize
Types of Contamination
Family Service
Holding Cold Foods
48. Carves and serves meats or fish and their accompaniments from the meat cart
captain
large dice cut
Folded Cloth Napkin Placements
Recharging a Fire Extinguisher
49. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
EPA
head chef
Last Step of the HACCP system
Heimlich Maneuver
50. Dining room area
number of steps in the HACCP system
PASS system
Class K Fire
front of the house