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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. The dishware and utensils used in the dining room - both on and off the table
Julienne Knife Cut
Critical Limits
Class C Fire
serviceware
2. Person responsible for running the front of the house
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3. Dining room area
front of the house
7th Step in Washing Hands
Arrangement of Flatware
Heimlich Maneuver
4. Caused by switches - wiring - and/or metals
One-Stage Cooling Method
Device used to Measure Milk
Class D Fire
Julienne Knife Cut
5. Prevents hair from falling into the food
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Holding Cold Foods
toque
Temperature danger zone
6. The act of deliberately setting a fire
Refrigerator Temperature
large dice cut
bolster
arson
7. Liquid measures
HACCP
yield
Device used to Measure Milk
brigade
8. Second in line of responsibility after the captain
parasite
large dice cut
server (front waiter)
Refrigerator Temperature
9. Tsp
Take-Out Service
Abbreviation for Teaspoon
Julienne Knife Cut
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
10. Second in line of responsibility after the head chef -in charge of the brigades
sous chef
Types of Contamination
head chef
Family Service
11. Food within the temperature danger zone for a certain period of time
EPA
time-temperature abused food
Family Service
M.S.D.S.
12. Carves and serves meats or fish and their accompaniments from the meat cart
Holding Hot Foods
captain
large dice cut
Treating a Second Degree Burn
13. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
FAT TOM
toque
number of steps in the HACCP system
Class D Fire
14. Remove the heat source
Butler Service
brigade
Second Step in the Flow of Food
Treating a Second Degree Burn
15. Used to fillet fish
filleting knife
Degree Angle used when sharpening Chef's knives with a whetstone
Class D Fire
7th Step in Washing Hands
16. Measuring cup
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Second Step in the Flow of Food
Hazard Analysis
Device used to Measure Flour
17. A.k.a. platter service -waiter serves the guest from left from a large platter
Russian Service
Heimlich Maneuver
Last Step of the HACCP system
EPA
18. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
Class D Fire
Number of Evacuation Routes
Critical Limits
Device used to Measure Flour
19. Develop a Verification System
CPR training should be renewed...
Food Safety Audit
HCS
Last Step of the HACCP system
20. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
toque
sommelier - or wine steward
serviceware
captain
21. The utensils used first should be placed on the outside
arson
Recharging a Fire Extinguisher
steel
Arrangement of Flatware
22. Material Safety Data Sheet - specific hazards posed by a chemical
Take-Out Service
M.S.D.S.
toque
brigade
23. Examines the flow of food from the moment you receive it to the service
French Service - number of dishes in the first two courses
Hazard Analysis
Bread and Butter Plate Placement
yield
24. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
Chef's knife
number of steps in the HACCP system
American Style Service
sanitize
25. 20
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26. A device used to remove crumbs from the table
crumber
CPR training should be renewed...
Take-Out Service
Class A Fire Extinguisher
27. Caused by fat fryers and other appliances dealing with oils and fats
Class K Fire
Class A Fire Extinguisher
time-temperature abused food
Folded Cloth Napkin Placements
28. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
Biological Hazards
server (front waiter)
Treating a Second Degree Burn
yield
29. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
server (front waiter)
EPA
toque
Julienne Knife Cut
30. 41
crumber
Temperature danger zone
serviceware
brigade
31. Hazard Analysis Critical Control Points
PASS system
Hazard Analysis
HACCP
Hood Systems to Extinguish Fires
32. Table is preset and food is served by a waiter on platters to the room
Recharging a Fire Extinguisher
Refrigerator Temperature
English Service
Dry Goods Temperature
33. Every year
Folded Cloth Napkin Placements
arson
CPR training should be renewed...
3rd MSDS
34. 1 inch
Arrangement of Flatware
width of plate from table
Holding Cold Foods
American Style Service
35. Above 135
Family Service
Holding Hot Foods
Folded Cloth Napkin Placements
serviceware
36. 40 dishes
Folded Cloth Napkin Placements
French Service - number of dishes in the first two courses
Carrying a Knife
corrective action
37. 1) reduce temperature to 70
Carrying a Knife
Two-Stage Cooling Method
filleting knife
CPR training should be renewed...
38. 50
7th Step in Washing Hands
Dry Goods Temperature
Aw
Hazard Analysis
39. Tbsp
parasite
Heimlich Maneuver
Device used to Measure Vanilla
Abbreviation for Tablespoon
40. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
Class K Fire
Heimlich Maneuver
bolster
Recharging a Fire Extinguisher
41. Class A + B
time-temperature abused food
Class A Fire Extinguisher
number of steps in the HACCP system
captain
42. 1) liquid or powder chemicals 2) gases
Aw
F.D.A. Food Code
Hood Systems to Extinguish Fires
Food Safety Audit
43. The most time-consuming knife
turned or tourner
Last Step of the HACCP system
Two-Stage Cooling Method
maitre d'
44. Multi-cellular organisms that are far larger than both bacteria and viruses
One-Stage Cooling Method
back of the house
Class D Fire
parasite
45. To the right - above the flatware - to the right of the glassware
captain
Cup and Saucer Placement
Holding Cold Foods
crumber
46. Direct and cross
Bread and Butter Plate Placement
Types of Contamination
time-temperature abused food
Degree Angle used when sharpening Chef's knives with a whetstone
47. The most commonly used knife
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48. 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
arson
Side-Table Service
time-temperature abused food
3rd MSDS
49. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
Folded Cloth Napkin Placements
Family Service
Class D Fire
server (front waiter)
50. 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
PASS system
Dessert Flatware Placement
corrective action
yield