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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. Carves and serves meats or fish and their accompaniments from the meat cart
serviceware
brigade
captain
F.D.A. Food Code
2. Tsp
HCS
steel
Abbreviation for Teaspoon
PASS system
3. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Folded Cloth Napkin Placements
Heimlich Maneuver
Abbreviation for Tablespoon
Class C Fire
4. Used to fillet fish
server (front waiter)
arson
Class A Fire Extinguisher
filleting knife
5. To the left of the plate
Bread and Butter Plate Placement
captain
Heimlich Maneuver
Treating a Second Degree Burn
6. Originated in Europe as an alternative to home cooking
filleting knife
Number of Evacuation Routes
turned or tourner
Take-Out Service
7. Material Safety Data Sheet - specific hazards posed by a chemical
width of cover
EPA
M.S.D.S.
Arrangement of Flatware
8. Above the plate
width of cover
Dessert Flatware Placement
HACCP
Holding Cold Foods
9. Every year
Brunch Service
CPR training should be renewed...
yield
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
10. The most predominantly used service in the United States
American Style Service
Treating a Second Degree Burn
FAT TOM
One-Stage Cooling Method
11. 1) reduce temperature to 70
Second Step in the Flow of Food
EPA
Two-Stage Cooling Method
server (front waiter)
12. The utensils used first should be placed on the outside
Bread and Butter Plate Placement
Arrangement of Flatware
captain
large dice cut
13. Person responsible for running the front of the house
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14. Dishes are prepared and finished off at the table -use of a cart
yield
Folded Cloth Napkin Placements
Side-Table Service
Julienne Knife Cut
15. The most time-consuming knife
turned or tourner
Treating a Second Degree Burn
Food Safety Audit
maitre d'
16. Above 135
Chef's knife
Holding Hot Foods
number of steps in the HACCP system
M.S.D.S.
17. Below 41
Class K Fire
Butler Service
Holding Cold Foods
Cup and Saucer Placement
18. Measuring cup
steel
Device used to Measure Flour
front of the house
3rd MSDS
19. To the right of the plate - in line with the knife
Last Step of the HACCP system
Holding Hot Foods
3rd MSDS
Glassare Placement
20. Multi-cellular organisms that are far larger than both bacteria and viruses
parasite
FAT TOM
F.D.A. Food Code
front of the house
21. Direct and cross
Types of Contamination
paring knife
English Service
Hazard Analysis
22. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
paring knife
Heimlich Maneuver
3rd MSDS
head chef
23. Turn off the water using a towel
Julienne Knife Cut
arson
Holding Cold Foods
7th Step in Washing Hands
24. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
HCS
Temperature danger zone
Aw
EPA
25. Caused by fat fryers and other appliances dealing with oils and fats
bolster
Cup and Saucer Placement
brigade
Class K Fire
26. Kitchen area
Chef's knife
back of the house
Abbreviation for Teaspoon
large dice cut
27. Second in line of responsibility after the captain
Food Safety Audit
F.D.A. Food Code
Device used to Measure Milk
server (front waiter)
28. The correction of food in their specific temperature danger zone
Take-Out Service
FAT TOM
corrective action
width of plate from table
29. 50
turned or tourner
Dry Goods Temperature
CPR training should be renewed...
large dice cut
30. The most commonly used knife
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31. 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
maitre d'
3rd MSDS
bolster
yield
32. 41
corrective action
Chef's knife
Refrigerator Temperature
Temperature danger zone
33. Caused by gas - crease - oil - and/or liquid stored under pressured
sommelier - or wine steward
Bread and Butter Plate Placement
Class B Fire
Take-Out Service
34. Remove the heat source
Temperature danger zone
Treating a Second Degree Burn
American Style Service
Class A Fire Extinguisher
35. A combination of buffet style breakfast and lunch with American service
large dice cut
Brunch Service
sanitize
number of steps in the HACCP system
36. A health inspection
Dessert Flatware Placement
Side-Table Service
yield
Food Safety Audit
37. Used to scour dirt and grease that has back or burned within a pot or pan
abrasive cleaner
maitre d'
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
crumber
38. Food within the temperature danger zone for a certain period of time
time-temperature abused food
M.S.D.S.
F.D.A. Food Code
sommelier - or wine steward
39. Reduce temperature to 40
Class K Fire
Biological Hazards
One-Stage Cooling Method
paring knife
40. Tbsp
Recharging a Fire Extinguisher
Sanitation Temperature
Abbreviation for Tablespoon
HACCP
41. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
Folded Cloth Napkin Placements
3rd MSDS
crumber
turned or tourner
42. 7 steps
number of steps in the HACCP system
abrasive cleaner
sanitize
parasite
43. 20
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44. 1 inch
large dice cut
width of plate from table
7th Step in Washing Hands
Carrying a Knife
45. Table is preset and food is served by a waiter on platters to the room
Device used to Measure Vanilla
English Service
server (front waiter)
turned or tourner
46. A group of workers assigned a specific set of tasks
Critical Limits
brigade
3rd MSDS
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
47. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
head chef
English Service
captain
steel
48. Receiving
American Style Service
Second Step in the Flow of Food
Class C Fire
front of the house
49. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
Side-Table Service
sanitize
7th Step in Washing Hands
Types of Contamination
50. The guests serve themselves from large platters
Butler Service
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
brigade
Side-Table Service