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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. Kitchen area
back of the house
Julienne Knife Cut
One-Stage Cooling Method
Family Service
2. Caused by fat fryers and other appliances dealing with oils and fats
crumber
Class K Fire
Class C Fire
PASS system
3. Turn off the water using a towel
7th Step in Washing Hands
Degree Angle used when sharpening Chef's knives with a whetstone
Julienne Knife Cut
FAT TOM
4. Done by an approved fire extinguisher service company
Side-Table Service
Recharging a Fire Extinguisher
Types of Contamination
American Style Service
5. Originated in Europe as an alternative to home cooking
width of plate from table
Take-Out Service
Cup and Saucer Placement
large dice cut
6. 50
number of steps in the HACCP system
7th Step in Washing Hands
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Dry Goods Temperature
7. Sanitation standards for keeping food safe
width of plate from table
F.D.A. Food Code
Class A Fire Extinguisher
maitre d'
8. Class A + B
Heimlich Maneuver
Abbreviation for Tablespoon
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Class A Fire Extinguisher
9. 180
Sanitation Temperature
Holding Hot Foods
server (front waiter)
Second Step in the Flow of Food
10. Used to fillet fish
Family Service
Class B Fire
Abbreviation for Teaspoon
filleting knife
11. A.k.a. platter service -waiter serves the guest from left from a large platter
Recharging a Fire Extinguisher
sommelier - or wine steward
Two-Stage Cooling Method
Russian Service
12. Tsp
Abbreviation for Teaspoon
Refrigerator Temperature
Dessert Flatware Placement
number of steps in the HACCP system
13. 8
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
time-temperature abused food
filleting knife
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
14. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
head chef
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Hazard Analysis
corrective action
15. 40 dishes
front of the house
arson
Device used to Measure Vanilla
French Service - number of dishes in the first two courses
16. 18 inches
width of cover
Arrangement of Flatware
French Service - number of dishes in the first two courses
Last Step of the HACCP system
17. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Device used to Measure Milk
Critical Limits
Device used to Measure Vanilla
18. Measuring spoon
Recharging a Fire Extinguisher
Device used to Measure Vanilla
EPA
head chef
19. Dining room area
Russian Service
turned or tourner
HCS
front of the house
20. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Class C Fire
Side-Table Service
CPR training should be renewed...
Food Safety Audit
21. 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
3rd MSDS
Side-Table Service
serviceware
brigade
22. When the food is placed on the table in serving dishes and the guests serve themselves
Abbreviation for Tablespoon
Class D Fire
French Service - number of dishes in the first two courses
Family Service
23. 1/8 1/8 1-2 inches
maitre d'
time-temperature abused food
Cup and Saucer Placement
Julienne Knife Cut
24. A device used to remove crumbs from the table
Take-Out Service
abrasive cleaner
crumber
Chef's knife
25. Food within the temperature danger zone for a certain period of time
Degree Angle used when sharpening Chef's knives with a whetstone
Butler Service
Arrangement of Flatware
time-temperature abused food
26. Hazard Analysis Critical Control Points
front of the house
FAT TOM
HACCP
Aw
27. To the right of the plate - in line with the knife
sommelier - or wine steward
brigade
Glassare Placement
Butler Service
28. Remove the heat source
Recharging a Fire Extinguisher
toque
Treating a Second Degree Burn
front of the house
29. Table is preset and food is served by a waiter on platters to the room
EPA
Class B Fire
Two-Stage Cooling Method
English Service
30. Caused by gas - crease - oil - and/or liquid stored under pressured
abrasive cleaner
paring knife
Class B Fire
Abbreviation for Teaspoon
31. Examines the flow of food from the moment you receive it to the service
FAT TOM
Hazard Analysis
Holding Cold Foods
brigade
32. Below 41
Device used to Measure Milk
Holding Cold Foods
head chef
serviceware
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
Food Safety Audit
PASS system
maitre d'
Degree Angle used when sharpening Chef's knives with a whetstone
34. The correction of food in their specific temperature danger zone
Device used to Measure Milk
corrective action
turned or tourner
paring knife
35. Second most frequently used knife
turned or tourner
Device used to Measure Flour
paring knife
Dessert Flatware Placement
36. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
sommelier - or wine steward
corrective action
Temperature danger zone
sanitize
37. Down at the side - tip pointed down away from others
Carrying a Knife
7th Step in Washing Hands
Chef's knife
filleting knife
38. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
French Service - number of dishes in the first two courses
yield
front of the house
Class B Fire
39. 1) reduce temperature to 70
yield
Two-Stage Cooling Method
sommelier - or wine steward
Bread and Butter Plate Placement
40. A health inspection
Food Safety Audit
3rd MSDS
back of the house
Two-Stage Cooling Method
41. 7 steps
Hood Systems to Extinguish Fires
paring knife
number of steps in the HACCP system
Aw
42. 1 inch
parasite
Device used to Measure Milk
PASS system
width of plate from table
43. 1) liquid or powder chemicals 2) gases
Treating a Second Degree Burn
PASS system
EPA
Hood Systems to Extinguish Fires
44. To the right - above the flatware - to the right of the glassware
Two-Stage Cooling Method
PASS system
Cup and Saucer Placement
Degree Angle used when sharpening Chef's knives with a whetstone
45. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
Side-Table Service
steel
Last Step of the HACCP system
FAT TOM
46. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
FAT TOM
sommelier - or wine steward
sanitize
arson
47. A.k.a. cube
Brunch Service
Aw
Food Safety Audit
large dice cut
48. Tbsp
sous chef
Glassare Placement
Abbreviation for Tablespoon
number of steps in the HACCP system
49. The heel of the blade where the handle and the blade come together - providing greater strength
F.D.A. Food Code
bolster
filleting knife
English Service
50. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
toque
steel
turned or tourner
English Service