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Test your basic knowledge |
Culinary Arts 102
Start Test
Study First
Subject
:
cooking
Instructions:
Answer 50 questions in 15 minutes.
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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. Material Safety Data Sheet - specific hazards posed by a chemical
Holding Cold Foods
Take-Out Service
M.S.D.S.
abrasive cleaner
2. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
EPA
HCS
French Service - number of dishes in the first two courses
sanitize
3. Receiving
arson
Critical Limits
Refrigerator Temperature
Second Step in the Flow of Food
4. Every year
English Service
Recharging a Fire Extinguisher
Folded Cloth Napkin Placements
CPR training should be renewed...
5. Class A + B
Class B Fire
Heimlich Maneuver
Class A Fire Extinguisher
captain
6. Tsp
Bread and Butter Plate Placement
Abbreviation for Teaspoon
sous chef
7th Step in Washing Hands
7. The guests serve themselves from large platters
Butler Service
Class K Fire
Recharging a Fire Extinguisher
arson
8. Kitchen area
Abbreviation for Tablespoon
Class C Fire
back of the house
Class B Fire
9. Above the plate
FAT TOM
paring knife
Dessert Flatware Placement
Device used to Measure Flour
10. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
FAT TOM
M.S.D.S.
Critical Limits
Class D Fire
11. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
yield
Critical Limits
Butler Service
arson
12. 180
Treating a Second Degree Burn
Sanitation Temperature
Hazard Analysis
Chef's knife
13. Originated in Europe as an alternative to home cooking
Take-Out Service
French Service - number of dishes in the first two courses
Recharging a Fire Extinguisher
maitre d'
14. The utensils used first should be placed on the outside
server (front waiter)
Arrangement of Flatware
corrective action
abrasive cleaner
15. The most commonly used knife
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16. Sanitation standards for keeping food safe
Arrangement of Flatware
Heimlich Maneuver
large dice cut
F.D.A. Food Code
17. Carves and serves meats or fish and their accompaniments from the meat cart
paring knife
Class A Fire Extinguisher
M.S.D.S.
captain
18. 1) liquid or powder chemicals 2) gases
Russian Service
maitre d'
Hood Systems to Extinguish Fires
brigade
19. Down at the side - tip pointed down away from others
Folded Cloth Napkin Placements
Class B Fire
Carrying a Knife
Bread and Butter Plate Placement
20. Caused by fat fryers and other appliances dealing with oils and fats
turned or tourner
Class K Fire
French Service - number of dishes in the first two courses
CPR training should be renewed...
21. Second in line of responsibility after the captain
Abbreviation for Tablespoon
server (front waiter)
Second Step in the Flow of Food
paring knife
22. Dishes are prepared and finished off at the table -use of a cart
American Style Service
Carrying a Knife
Side-Table Service
Folded Cloth Napkin Placements
23. Liquid measures
captain
HCS
Heimlich Maneuver
Device used to Measure Milk
24. Used to fillet fish
abrasive cleaner
Carrying a Knife
bolster
filleting knife
25. Done by an approved fire extinguisher service company
serviceware
Critical Limits
Recharging a Fire Extinguisher
Brunch Service
26. Water activity - or moisture level within foods
EPA
Aw
English Service
One-Stage Cooling Method
27. Caused by gas - crease - oil - and/or liquid stored under pressured
Class B Fire
Types of Contamination
M.S.D.S.
Hood Systems to Extinguish Fires
28. The most predominantly used service in the United States
French Service - number of dishes in the first two courses
time-temperature abused food
HCS
American Style Service
29. Caused by switches - wiring - and/or metals
Class D Fire
time-temperature abused food
parasite
width of cover
30. To the right - above the flatware - to the right of the glassware
Number of Evacuation Routes
Recharging a Fire Extinguisher
Cup and Saucer Placement
Take-Out Service
31. Develop a Verification System
Take-Out Service
Last Step of the HACCP system
Two-Stage Cooling Method
arson
32. Used to scour dirt and grease that has back or burned within a pot or pan
Abbreviation for Teaspoon
HCS
Dessert Flatware Placement
abrasive cleaner
33. 7 steps
number of steps in the HACCP system
abrasive cleaner
Device used to Measure Milk
serviceware
34. Remove the heat source
maitre d'
7th Step in Washing Hands
Two-Stage Cooling Method
Treating a Second Degree Burn
35. The dishware and utensils used in the dining room - both on and off the table
sommelier - or wine steward
serviceware
3rd MSDS
Class B Fire
36. The heel of the blade where the handle and the blade come together - providing greater strength
bolster
abrasive cleaner
sanitize
number of steps in the HACCP system
37. Reduce temperature to 40
front of the house
One-Stage Cooling Method
Abbreviation for Tablespoon
Class D Fire
38. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
Number of Evacuation Routes
Dessert Flatware Placement
Treating a Second Degree Burn
sanitize
39. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Last Step of the HACCP system
Class C Fire
Critical Limits
Abbreviation for Teaspoon
40. Turn off the water using a towel
7th Step in Washing Hands
yield
Bread and Butter Plate Placement
width of plate from table
41. Second in line of responsibility after the head chef -in charge of the brigades
sous chef
corrective action
time-temperature abused food
Side-Table Service
42. 50
Hazard Analysis
Dry Goods Temperature
One-Stage Cooling Method
F.D.A. Food Code
43. Multi-cellular organisms that are far larger than both bacteria and viruses
front of the house
Sanitation Temperature
parasite
Julienne Knife Cut
44. Examines the flow of food from the moment you receive it to the service
Class K Fire
arson
serviceware
Hazard Analysis
45. 20
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46. Bacteria - viruses - parasites - and fungi
Biological Hazards
toque
crumber
yield
47. Direct and cross
Refrigerator Temperature
One-Stage Cooling Method
Dry Goods Temperature
Types of Contamination
48. 18 inches
Hazard Analysis
number of steps in the HACCP system
width of cover
F.D.A. Food Code
49. Person responsible for running the front of the house
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50. 1 inch
Abbreviation for Tablespoon
width of plate from table
Class K Fire
M.S.D.S.
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