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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. When the food is placed on the table in serving dishes and the guests serve themselves
maitre d'
Hood Systems to Extinguish Fires
3rd MSDS
Family Service
2. Above the plate
Take-Out Service
PASS system
Last Step of the HACCP system
Dessert Flatware Placement
3. To the right - above the flatware - to the right of the glassware
Cup and Saucer Placement
FAT TOM
serviceware
Number of Evacuation Routes
4. Reduce temperature to 40
7th Step in Washing Hands
One-Stage Cooling Method
Folded Cloth Napkin Placements
Device used to Measure Milk
5. Above 135
crumber
Holding Hot Foods
Critical Limits
yield
6. Tbsp
Arrangement of Flatware
Family Service
F.D.A. Food Code
Abbreviation for Tablespoon
7. The utensils used first should be placed on the outside
Arrangement of Flatware
server (front waiter)
time-temperature abused food
Carrying a Knife
8. Caused by switches - wiring - and/or metals
serviceware
Class D Fire
server (front waiter)
Dessert Flatware Placement
9. Remove the heat source
Class D Fire
width of plate from table
brigade
Treating a Second Degree Burn
10. 180
back of the house
Sanitation Temperature
Arrangement of Flatware
Abbreviation for Teaspoon
11. Table is preset and food is served by a waiter on platters to the room
Device used to Measure Vanilla
time-temperature abused food
3rd MSDS
English Service
12. Develop a Verification System
turned or tourner
crumber
Brunch Service
Last Step of the HACCP system
13. A device used to remove crumbs from the table
Two-Stage Cooling Method
Take-Out Service
Abbreviation for Teaspoon
crumber
14. Bacteria - viruses - parasites - and fungi
Russian Service
Biological Hazards
time-temperature abused food
corrective action
15. Examines the flow of food from the moment you receive it to the service
Biological Hazards
Device used to Measure Milk
front of the house
Hazard Analysis
16. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
Food Safety Audit
sanitize
number of steps in the HACCP system
Bread and Butter Plate Placement
17. Below 41
time-temperature abused food
head chef
brigade
Holding Cold Foods
18. Person responsible for running the front of the house
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19. Down at the side - tip pointed down away from others
Number of Evacuation Routes
Temperature danger zone
Carrying a Knife
number of steps in the HACCP system
20. The most time-consuming knife
Butler Service
turned or tourner
Cup and Saucer Placement
Julienne Knife Cut
21. Kitchen area
Brunch Service
abrasive cleaner
brigade
back of the house
22. Used to fillet fish
Holding Cold Foods
filleting knife
EPA
front of the house
23. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
sommelier - or wine steward
bolster
Family Service
Class C Fire
24. 1/8 1/8 1-2 inches
serviceware
arson
Heimlich Maneuver
Julienne Knife Cut
25. Direct and cross
Device used to Measure Flour
French Service - number of dishes in the first two courses
Types of Contamination
M.S.D.S.
26. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
yield
Dessert Flatware Placement
sanitize
crumber
27. Liquid measures
Arrangement of Flatware
brigade
Last Step of the HACCP system
Device used to Measure Milk
28. 38
Device used to Measure Flour
HACCP
HCS
Refrigerator Temperature
29. Food within the temperature danger zone for a certain period of time
Dry Goods Temperature
Sanitation Temperature
time-temperature abused food
Holding Cold Foods
30. The act of deliberately setting a fire
Treating a Second Degree Burn
serviceware
arson
width of plate from table
31. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
3rd MSDS
steel
server (front waiter)
Critical Limits
32. Class A + B
Heimlich Maneuver
filleting knife
Folded Cloth Napkin Placements
Class A Fire Extinguisher
33. 165
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Side-Table Service
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Treating a Second Degree Burn
34. Water activity - or moisture level within foods
Device used to Measure Milk
parasite
Aw
Types of Contamination
35. A combination of buffet style breakfast and lunch with American service
Brunch Service
F.D.A. Food Code
Biological Hazards
paring knife
36. 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
Julienne Knife Cut
crumber
sanitize
3rd MSDS
37. Caused by fat fryers and other appliances dealing with oils and fats
Cup and Saucer Placement
width of cover
Class K Fire
sommelier - or wine steward
38. Multi-cellular organisms that are far larger than both bacteria and viruses
Abbreviation for Tablespoon
M.S.D.S.
parasite
Device used to Measure Flour
39. 1 inch
Sanitation Temperature
Number of Evacuation Routes
width of plate from table
Abbreviation for Teaspoon
40. 8
Abbreviation for Teaspoon
Carrying a Knife
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Folded Cloth Napkin Placements
41. 20
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42. A.k.a. platter service -waiter serves the guest from left from a large platter
Russian Service
Number of Evacuation Routes
French Service - number of dishes in the first two courses
Cup and Saucer Placement
43. 41
Temperature danger zone
filleting knife
Critical Limits
Types of Contamination
44. The guests serve themselves from large platters
English Service
large dice cut
bolster
Butler Service
45. Done by an approved fire extinguisher service company
HACCP
yield
turned or tourner
Recharging a Fire Extinguisher
46. A group of workers assigned a specific set of tasks
brigade
Chef's knife
serviceware
captain
47. Measuring cup
time-temperature abused food
Device used to Measure Flour
front of the house
sommelier - or wine steward
48. Tsp
Recharging a Fire Extinguisher
Aw
Abbreviation for Teaspoon
CPR training should be renewed...
49. Receiving
Second Step in the Flow of Food
Dessert Flatware Placement
Device used to Measure Flour
Critical Limits
50. A health inspection
Glassare Placement
Dry Goods Temperature
Family Service
Food Safety Audit