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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 most time-consuming knife
Abbreviation for Tablespoon
yield
head chef
turned or tourner
2. 2 routes
paring knife
Number of Evacuation Routes
corrective action
3rd MSDS
3. Tsp
maitre d'
Class D Fire
Abbreviation for Teaspoon
paring knife
4. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
F.D.A. Food Code
Julienne Knife Cut
Abbreviation for Tablespoon
sanitize
5. Originated in Europe as an alternative to home cooking
Degree Angle used when sharpening Chef's knives with a whetstone
Folded Cloth Napkin Placements
Take-Out Service
Device used to Measure Vanilla
6. The utensils used first should be placed on the outside
steel
Device used to Measure Vanilla
Arrangement of Flatware
arson
7. Used to scour dirt and grease that has back or burned within a pot or pan
Types of Contamination
English Service
abrasive cleaner
Holding Cold Foods
8. When the food is placed on the table in serving dishes and the guests serve themselves
captain
front of the house
Types of Contamination
Family Service
9. 1) reduce temperature to 70
M.S.D.S.
Hazard Analysis
time-temperature abused food
Two-Stage Cooling Method
10. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Class C Fire
Heimlich Maneuver
Biological Hazards
English Service
11. 40 dishes
Last Step of the HACCP system
head chef
Chef's knife
French Service - number of dishes in the first two courses
12. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
sommelier - or wine steward
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Device used to Measure Milk
3rd MSDS
13. The most commonly used knife
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14. 41
Device used to Measure Flour
Temperature danger zone
steel
server (front waiter)
15. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
French Service - number of dishes in the first two courses
Last Step of the HACCP system
FAT TOM
sanitize
16. Remove the heat source
Treating a Second Degree Burn
English Service
Holding Hot Foods
Recharging a Fire Extinguisher
17. A.k.a. cube
EPA
yield
large dice cut
Side-Table Service
18. Table is preset and food is served by a waiter on platters to the room
English Service
Class B Fire
F.D.A. Food Code
Types of Contamination
19. Reduce temperature to 40
One-Stage Cooling Method
Degree Angle used when sharpening Chef's knives with a whetstone
HACCP
Holding Cold Foods
20. Done by an approved fire extinguisher service company
parasite
Recharging a Fire Extinguisher
Class C Fire
Heimlich Maneuver
21. 20
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22. Turn off the water using a towel
7th Step in Washing Hands
EPA
CPR training should be renewed...
parasite
23. 1/8 1/8 1-2 inches
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Holding Hot Foods
Julienne Knife Cut
Carrying a Knife
24. Liquid measures
Julienne Knife Cut
Device used to Measure Milk
Treating a Second Degree Burn
number of steps in the HACCP system
25. Used to fillet fish
filleting knife
F.D.A. Food Code
Class K Fire
FAT TOM
26. To the right - above the flatware - to the right of the glassware
Critical Limits
Arrangement of Flatware
American Style Service
Cup and Saucer Placement
27. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
parasite
steel
sanitize
Class K Fire
28. 1) liquid or powder chemicals 2) gases
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Hood Systems to Extinguish Fires
head chef
maitre d'
29. 180
Heimlich Maneuver
Number of Evacuation Routes
Sanitation Temperature
M.S.D.S.
30. Down at the side - tip pointed down away from others
M.S.D.S.
Dry Goods Temperature
Carrying a Knife
French Service - number of dishes in the first two courses
31. A health inspection
width of cover
Russian Service
back of the house
Food Safety Audit
32. A device used to remove crumbs from the table
width of cover
Recharging a Fire Extinguisher
crumber
FAT TOM
33. Water activity - or moisture level within foods
Aw
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
number of steps in the HACCP system
CPR training should be renewed...
34. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
EPA
Class B Fire
abrasive cleaner
Device used to Measure Milk
35. 38
bolster
Dessert Flatware Placement
Refrigerator Temperature
3rd MSDS
36. 7 steps
Device used to Measure Milk
Biological Hazards
Class B Fire
number of steps in the HACCP system
37. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
Class B Fire
sommelier - or wine steward
head chef
One-Stage Cooling Method
38. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
Hood Systems to Extinguish Fires
English Service
Cup and Saucer Placement
yield
39. Above the plate
Dessert Flatware Placement
Dry Goods Temperature
Critical Limits
number of steps in the HACCP system
40. A.k.a. platter service -waiter serves the guest from left from a large platter
3rd MSDS
Last Step of the HACCP system
Russian Service
American Style Service
41. 50
abrasive cleaner
Dry Goods Temperature
Russian Service
Class B Fire
42. Bacteria - viruses - parasites - and fungi
parasite
Critical Limits
Holding Hot Foods
Biological Hazards
43. Hazard Analysis Critical Control Points
Heimlich Maneuver
Critical Limits
HACCP
Degree Angle used when sharpening Chef's knives with a whetstone
44. Food within the temperature danger zone for a certain period of time
time-temperature abused food
M.S.D.S.
bolster
steel
45. Examines the flow of food from the moment you receive it to the service
Hazard Analysis
Hood Systems to Extinguish Fires
Biological Hazards
time-temperature abused food
46. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
Heimlich Maneuver
Abbreviation for Tablespoon
Class C Fire
Side-Table Service
47. Develop a Verification System
Treating a Second Degree Burn
Abbreviation for Tablespoon
Last Step of the HACCP system
front of the house
48. Multi-cellular organisms that are far larger than both bacteria and viruses
Holding Cold Foods
parasite
brigade
Food Safety Audit
49. To the right of the plate - in line with the knife
Glassare Placement
steel
Class C Fire
abrasive cleaner
50. Below 41
Holding Cold Foods
Glassare Placement
Dessert Flatware Placement
French Service - number of dishes in the first two courses