SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
brigade
arson
Folded Cloth Napkin Placements
Critical Limits
2. A combination of buffet style breakfast and lunch with American service
Brunch Service
Recharging a Fire Extinguisher
Hazard Analysis
Class D Fire
3. Hazard Analysis Critical Control Points
HACCP
Last Step of the HACCP system
Family Service
Class B Fire
4. A health inspection
maitre d'
Food Safety Audit
Holding Hot Foods
sous chef
5. The most predominantly used service in the United States
Second Step in the Flow of Food
paring knife
sommelier - or wine steward
American Style Service
6. To the left of the plate
Chef's knife
Bread and Butter Plate Placement
corrective action
crumber
7. Material Safety Data Sheet - specific hazards posed by a chemical
Abbreviation for Teaspoon
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
M.S.D.S.
sous chef
8. Caused by gas - crease - oil - and/or liquid stored under pressured
corrective action
Temperature danger zone
Class B Fire
Last Step of the HACCP system
9. 180
EPA
Sanitation Temperature
Hood Systems to Extinguish Fires
Holding Hot Foods
10. Class A + B
Class K Fire
Food Safety Audit
7th Step in Washing Hands
Class A Fire Extinguisher
11. Multi-cellular organisms that are far larger than both bacteria and viruses
EPA
parasite
Degree Angle used when sharpening Chef's knives with a whetstone
width of cover
12. 2 routes
Holding Hot Foods
head chef
Dry Goods Temperature
Number of Evacuation Routes
13. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Class C Fire
Chef's knife
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Carrying a Knife
14. The most time-consuming knife
turned or tourner
Julienne Knife Cut
sommelier - or wine steward
number of steps in the HACCP system
15. Water activity - or moisture level within foods
Aw
width of plate from table
Class C Fire
server (front waiter)
16. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
Two-Stage Cooling Method
Device used to Measure Flour
EPA
Cup and Saucer Placement
17. Receiving
Second Step in the Flow of Food
time-temperature abused food
Holding Hot Foods
Two-Stage Cooling Method
18. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
Cup and Saucer Placement
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
head chef
HCS
19. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
Heimlich Maneuver
parasite
F.D.A. Food Code
Second Step in the Flow of Food
20. A group of workers assigned a specific set of tasks
brigade
Dessert Flatware Placement
Device used to Measure Flour
Number of Evacuation Routes
21. 1) liquid or powder chemicals 2) gases
Brunch Service
Hood Systems to Extinguish Fires
steel
Two-Stage Cooling Method
22. 8
head chef
Carrying a Knife
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Brunch Service
23. Originated in Europe as an alternative to home cooking
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
toque
Degree Angle used when sharpening Chef's knives with a whetstone
Take-Out Service
24. Used to fillet fish
large dice cut
Class B Fire
filleting knife
Two-Stage Cooling Method
25. Bacteria - viruses - parasites - and fungi
Dessert Flatware Placement
sous chef
Arrangement of Flatware
Biological Hazards
26. 1) reduce temperature to 70
parasite
Two-Stage Cooling Method
Treating a Second Degree Burn
sous chef
27. Table is preset and food is served by a waiter on platters to the room
Refrigerator Temperature
English Service
Butler Service
Degree Angle used when sharpening Chef's knives with a whetstone
28. Food within the temperature danger zone for a certain period of time
time-temperature abused food
Last Step of the HACCP system
Class B Fire
Recharging a Fire Extinguisher
29. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
head chef
Butler Service
7th Step in Washing Hands
yield
30. 165
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
parasite
Device used to Measure Vanilla
sanitize
31. A device used to remove crumbs from the table
crumber
M.S.D.S.
Family Service
Two-Stage Cooling Method
32. 40 dishes
Biological Hazards
English Service
large dice cut
French Service - number of dishes in the first two courses
33. 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
corrective action
captain
Temperature danger zone
34. 41
Two-Stage Cooling Method
Temperature danger zone
Abbreviation for Teaspoon
American Style Service
35. Caused by switches - wiring - and/or metals
Dessert Flatware Placement
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Class D Fire
English Service
36. Below 41
Holding Cold Foods
HCS
PASS system
parasite
37. When the food is placed on the table in serving dishes and the guests serve themselves
Family Service
Treating a Second Degree Burn
F.D.A. Food Code
Carrying a Knife
38. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
English Service
Brunch Service
yield
FAT TOM
39. 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
Butler Service
F.D.A. Food Code
40. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
Chef's knife
Holding Cold Foods
sommelier - or wine steward
7th Step in Washing Hands
41. A.k.a. cube
turned or tourner
Julienne Knife Cut
large dice cut
Hazard Analysis
42. Sanitation standards for keeping food safe
F.D.A. Food Code
filleting knife
Sanitation Temperature
One-Stage Cooling Method
43. Dining room area
front of the house
EPA
turned or tourner
FAT TOM
44. The dishware and utensils used in the dining room - both on and off the table
sanitize
serviceware
Hood Systems to Extinguish Fires
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
45. The act of deliberately setting a fire
FAT TOM
EPA
HACCP
arson
46. Caused by fat fryers and other appliances dealing with oils and fats
Second Step in the Flow of Food
Folded Cloth Napkin Placements
Class K Fire
Brunch Service
47. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
steel
back of the house
Folded Cloth Napkin Placements
Carrying a Knife
48. Used to scour dirt and grease that has back or burned within a pot or pan
Sanitation Temperature
CPR training should be renewed...
3rd MSDS
abrasive cleaner
49. Second most frequently used knife
paring knife
Take-Out Service
parasite
F.D.A. Food Code
50. Dishes are prepared and finished off at the table -use of a cart
Side-Table Service
steel
Brunch Service
Abbreviation for Tablespoon