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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 most frequently used knife
Dessert Flatware Placement
number of steps in the HACCP system
paring knife
Dry Goods Temperature
2. Dining room area
Device used to Measure Vanilla
front of the house
Class D Fire
Abbreviation for Teaspoon
3. Remove the heat source
bolster
Treating a Second Degree Burn
Carrying a Knife
Two-Stage Cooling Method
4. 50
turned or tourner
paring knife
Abbreviation for Teaspoon
Dry Goods Temperature
5. Receiving
time-temperature abused food
Heimlich Maneuver
Two-Stage Cooling Method
Second Step in the Flow of Food
6. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
HCS
sous chef
English Service
Class D Fire
7. Sanitation standards for keeping food safe
M.S.D.S.
Glassare Placement
F.D.A. Food Code
American Style Service
8. 1/8 1/8 1-2 inches
Side-Table Service
yield
Julienne Knife Cut
Biological Hazards
9. A combination of buffet style breakfast and lunch with American service
Device used to Measure Milk
width of plate from table
Brunch Service
Recharging a Fire Extinguisher
10. 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
Temperature danger zone
Hood Systems to Extinguish Fires
Russian Service
3rd MSDS
11. The correction of food in their specific temperature danger zone
Folded Cloth Napkin Placements
Julienne Knife Cut
Family Service
corrective action
12. 1) reduce temperature to 70
Two-Stage Cooling Method
Dessert Flatware Placement
Class K Fire
HCS
13. Used to scour dirt and grease that has back or burned within a pot or pan
Hood Systems to Extinguish Fires
Treating a Second Degree Burn
sous chef
abrasive cleaner
14. A.k.a. platter service -waiter serves the guest from left from a large platter
Carrying a Knife
Russian Service
Hazard Analysis
Dessert Flatware Placement
15. Caused by gas - crease - oil - and/or liquid stored under pressured
Glassare Placement
EPA
Class B Fire
Class K Fire
16. Done by an approved fire extinguisher service company
Recharging a Fire Extinguisher
Class C Fire
Cup and Saucer Placement
head chef
17. The most commonly used knife
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18. A health inspection
Abbreviation for Teaspoon
F.D.A. Food Code
Food Safety Audit
Carrying a Knife
19. The dishware and utensils used in the dining room - both on and off the table
Folded Cloth Napkin Placements
7th Step in Washing Hands
serviceware
Hazard Analysis
20. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Class C Fire
Abbreviation for Teaspoon
Hazard Analysis
paring knife
21. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
Folded Cloth Napkin Placements
Cup and Saucer Placement
HACCP
large dice cut
22. Examines the flow of food from the moment you receive it to the service
Folded Cloth Napkin Placements
crumber
Hazard Analysis
HACCP
23. To the right of the plate - in line with the knife
Number of Evacuation Routes
Glassare Placement
server (front waiter)
Family Service
24. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
Heimlich Maneuver
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
F.D.A. Food Code
Dessert Flatware Placement
25. Used to fillet fish
Sanitation Temperature
Food Safety Audit
filleting knife
Device used to Measure Milk
26. 38
Abbreviation for Tablespoon
yield
Refrigerator Temperature
serviceware
27. The heel of the blade where the handle and the blade come together - providing greater strength
sous chef
HCS
Holding Cold Foods
bolster
28. 165
PASS system
Sanitation Temperature
Types of Contamination
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
29. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
head chef
Dry Goods Temperature
abrasive cleaner
toque
30. Reduce temperature to 40
Butler Service
HCS
One-Stage Cooling Method
Recharging a Fire Extinguisher
31. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
F.D.A. Food Code
Critical Limits
Aw
Last Step of the HACCP system
32. When the food is placed on the table in serving dishes and the guests serve themselves
Family Service
sommelier - or wine steward
Bread and Butter Plate Placement
PASS system
33. The most predominantly used service in the United States
corrective action
Device used to Measure Vanilla
American Style Service
front of the house
34. Measuring cup
Russian Service
Last Step of the HACCP system
Device used to Measure Flour
7th Step in Washing Hands
35. Table is preset and food is served by a waiter on platters to the room
English Service
Take-Out Service
Abbreviation for Tablespoon
sanitize
36. A device used to remove crumbs from the table
3rd MSDS
server (front waiter)
number of steps in the HACCP system
crumber
37. Tsp
Device used to Measure Milk
Abbreviation for Teaspoon
Julienne Knife Cut
HACCP
38. Liquid measures
Critical Limits
steel
Device used to Measure Milk
Holding Cold Foods
39. Material Safety Data Sheet - specific hazards posed by a chemical
Take-Out Service
brigade
large dice cut
M.S.D.S.
40. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
Recharging a Fire Extinguisher
sommelier - or wine steward
Device used to Measure Flour
maitre d'
41. The most time-consuming knife
Take-Out Service
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
M.S.D.S.
turned or tourner
42. 18 inches
Family Service
width of cover
Brunch Service
Glassare Placement
43. A group of workers assigned a specific set of tasks
brigade
Julienne Knife Cut
7th Step in Washing Hands
Types of Contamination
44. Class A + B
width of plate from table
Food Safety Audit
Class A Fire Extinguisher
Last Step of the HACCP system
45. Above 135
Class C Fire
Bread and Butter Plate Placement
Holding Hot Foods
Device used to Measure Flour
46. Water activity - or moisture level within foods
Aw
Abbreviation for Tablespoon
Types of Contamination
Hood Systems to Extinguish Fires
47. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
Second Step in the Flow of Food
Device used to Measure Milk
server (front waiter)
sanitize
48. Person responsible for running the front of the house
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49. Tbsp
Folded Cloth Napkin Placements
Abbreviation for Tablespoon
Holding Cold Foods
turned or tourner
50. Below 41
width of cover
Butler Service
Holding Cold Foods
Class K Fire