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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. Direct and cross
Food Safety Audit
Dessert Flatware Placement
Second Step in the Flow of Food
Types of Contamination
2. Turn off the water using a towel
7th Step in Washing Hands
Food Safety Audit
crumber
captain
3. A health inspection
One-Stage Cooling Method
Treating a Second Degree Burn
crumber
Food Safety Audit
4. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
HCS
Two-Stage Cooling Method
PASS system
bolster
5. Table is preset and food is served by a waiter on platters to the room
Last Step of the HACCP system
English Service
American Style Service
steel
6. The act of deliberately setting a fire
arson
Device used to Measure Milk
sommelier - or wine steward
Hazard Analysis
7. Second in line of responsibility after the captain
server (front waiter)
bolster
Side-Table Service
One-Stage Cooling Method
8. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
number of steps in the HACCP system
CPR training should be renewed...
EPA
crumber
9. Down at the side - tip pointed down away from others
Carrying a Knife
Degree Angle used when sharpening Chef's knives with a whetstone
3rd MSDS
Class A Fire Extinguisher
10. Tbsp
maitre d'
Abbreviation for Tablespoon
width of cover
Class D Fire
11. 1) reduce temperature to 70
width of cover
Dry Goods Temperature
Two-Stage Cooling Method
toque
12. Develop a Verification System
Class A Fire Extinguisher
American Style Service
Last Step of the HACCP system
number of steps in the HACCP system
13. Class A + B
Abbreviation for Tablespoon
Class A Fire Extinguisher
toque
turned or tourner
14. 18 inches
corrective action
Julienne Knife Cut
width of cover
Device used to Measure Milk
15. To the right - above the flatware - to the right of the glassware
EPA
Hood Systems to Extinguish Fires
Family Service
Cup and Saucer Placement
16. 40 dishes
back of the house
French Service - number of dishes in the first two courses
Class D Fire
Temperature danger zone
17. Carves and serves meats or fish and their accompaniments from the meat cart
Types of Contamination
Sanitation Temperature
captain
Class C Fire
18. Tsp
Abbreviation for Teaspoon
Cup and Saucer Placement
Refrigerator Temperature
Heimlich Maneuver
19. To the right of the plate - in line with the knife
Russian Service
Glassare Placement
Types of Contamination
bolster
20. 8
Holding Hot Foods
7th Step in Washing Hands
HACCP
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
21. Used to fillet fish
filleting knife
Class C Fire
sous chef
7th Step in Washing Hands
22. A.k.a. platter service -waiter serves the guest from left from a large platter
time-temperature abused food
Russian Service
American Style Service
Degree Angle used when sharpening Chef's knives with a whetstone
23. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
Glassare Placement
sanitize
maitre d'
Biological Hazards
24. Kitchen area
Side-Table Service
back of the house
Treating a Second Degree Burn
Types of Contamination
25. Every year
Folded Cloth Napkin Placements
CPR training should be renewed...
Device used to Measure Vanilla
Refrigerator Temperature
26. Person responsible for running the front of the house
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27. 38
HCS
front of the house
English Service
Refrigerator Temperature
28. 1) liquid or powder chemicals 2) gases
Hood Systems to Extinguish Fires
Device used to Measure Vanilla
Device used to Measure Flour
Abbreviation for Tablespoon
29. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
steel
Class D Fire
Side-Table Service
sanitize
30. When the food is placed on the table in serving dishes and the guests serve themselves
Two-Stage Cooling Method
Class D Fire
Number of Evacuation Routes
Family Service
31. Originated in Europe as an alternative to home cooking
time-temperature abused food
Chef's knife
Take-Out Service
Aw
32. A device used to remove crumbs from the table
Device used to Measure Vanilla
Biological Hazards
number of steps in the HACCP system
crumber
33. Remove the heat source
Treating a Second Degree Burn
Side-Table Service
filleting knife
sous chef
34. The guests serve themselves from large platters
Holding Cold Foods
head chef
Butler Service
captain
35. 7 steps
PASS system
Holding Hot Foods
number of steps in the HACCP system
Chef's knife
36. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
Folded Cloth Napkin Placements
Carrying a Knife
Glassare Placement
Refrigerator Temperature
37. Prevents hair from falling into the food
Second Step in the Flow of Food
EPA
Abbreviation for Teaspoon
toque
38. Examines the flow of food from the moment you receive it to the service
sous chef
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
front of the house
Hazard Analysis
39. The most predominantly used service in the United States
Abbreviation for Tablespoon
EPA
American Style Service
Two-Stage Cooling Method
40. Receiving
toque
Holding Hot Foods
Second Step in the Flow of Food
Sanitation Temperature
41. Above 135
Hood Systems to Extinguish Fires
Folded Cloth Napkin Placements
Types of Contamination
Holding Hot Foods
42. The most commonly used knife
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43. 165
Number of Evacuation Routes
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
FAT TOM
Russian Service
44. 1 inch
captain
Julienne Knife Cut
width of plate from table
Treating a Second Degree Burn
45. A group of workers assigned a specific set of tasks
number of steps in the HACCP system
large dice cut
Sanitation Temperature
brigade
46. Above the plate
3rd MSDS
Dessert Flatware Placement
M.S.D.S.
sanitize
47. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
Class B Fire
crumber
sanitize
Critical Limits
48. Sanitation standards for keeping food safe
F.D.A. Food Code
server (front waiter)
paring knife
back of the house
49. Dishes are prepared and finished off at the table -use of a cart
Butler Service
Device used to Measure Vanilla
Side-Table Service
captain
50. To the left of the plate
width of cover
Bread and Butter Plate Placement
Russian Service
head chef