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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. Done by an approved fire extinguisher service company
bolster
American Style Service
crumber
Recharging a Fire Extinguisher
2. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
EPA
M.S.D.S.
filleting knife
Dessert Flatware Placement
3. 1 inch
width of plate from table
3rd MSDS
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
bolster
4. 7 steps
Class C Fire
Class A Fire Extinguisher
number of steps in the HACCP system
Heimlich Maneuver
5. 1/8 1/8 1-2 inches
Julienne Knife Cut
PASS system
Carrying a Knife
Folded Cloth Napkin Placements
6. 18 inches
Julienne Knife Cut
Bread and Butter Plate Placement
width of cover
large dice cut
7. 40 dishes
French Service - number of dishes in the first two courses
3rd MSDS
PASS system
head chef
8. 1) reduce temperature to 70
Two-Stage Cooling Method
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Degree Angle used when sharpening Chef's knives with a whetstone
Temperature danger zone
9. The heel of the blade where the handle and the blade come together - providing greater strength
bolster
Holding Cold Foods
PASS system
sanitize
10. Multi-cellular organisms that are far larger than both bacteria and viruses
Two-Stage Cooling Method
Family Service
width of plate from table
parasite
11. A.k.a. cube
Glassare Placement
turned or tourner
large dice cut
Degree Angle used when sharpening Chef's knives with a whetstone
12. 2 routes
Carrying a Knife
Second Step in the Flow of Food
Number of Evacuation Routes
French Service - number of dishes in the first two courses
13. Bacteria - viruses - parasites - and fungi
Treating a Second Degree Burn
PASS system
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Biological Hazards
14. Originated in Europe as an alternative to home cooking
sous chef
arson
Take-Out Service
Russian Service
15. Below 41
Class K Fire
Types of Contamination
Second Step in the Flow of Food
Holding Cold Foods
16. 20
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17. 41
Food Safety Audit
Temperature danger zone
arson
Butler Service
18. The most predominantly used service in the United States
American Style Service
Heimlich Maneuver
Device used to Measure Vanilla
Class K Fire
19. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
Device used to Measure Vanilla
Refrigerator Temperature
crumber
yield
20. The most time-consuming knife
turned or tourner
abrasive cleaner
sommelier - or wine steward
Holding Hot Foods
21. A health inspection
Class B Fire
Butler Service
Aw
Food Safety Audit
22. When the food is placed on the table in serving dishes and the guests serve themselves
HACCP
server (front waiter)
Family Service
FAT TOM
23. Second in line of responsibility after the captain
crumber
server (front waiter)
steel
bolster
24. Prevents hair from falling into the food
Abbreviation for Teaspoon
Device used to Measure Milk
Hazard Analysis
toque
25. Measuring cup
sanitize
English Service
Last Step of the HACCP system
Device used to Measure Flour
26. Hazard Analysis Critical Control Points
Critical Limits
parasite
HACCP
Last Step of the HACCP system
27. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Chef's knife
Arrangement of Flatware
sanitize
28. Caused by switches - wiring - and/or metals
Class D Fire
Temperature danger zone
Butler Service
Device used to Measure Vanilla
29. 50
Biological Hazards
Abbreviation for Teaspoon
bolster
Dry Goods Temperature
30. Second in line of responsibility after the head chef -in charge of the brigades
sous chef
Two-Stage Cooling Method
maitre d'
Device used to Measure Flour
31. Water activity - or moisture level within foods
PASS system
Temperature danger zone
Aw
Types of Contamination
32. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
filleting knife
Cup and Saucer Placement
parasite
Folded Cloth Napkin Placements
33. Used to scour dirt and grease that has back or burned within a pot or pan
brigade
Hood Systems to Extinguish Fires
Take-Out Service
abrasive cleaner
34. Examines the flow of food from the moment you receive it to the service
head chef
Hazard Analysis
Holding Cold Foods
HCS
35. To the right of the plate - in line with the knife
Glassare Placement
parasite
Dessert Flatware Placement
PASS system
36. A group of workers assigned a specific set of tasks
maitre d'
brigade
width of cover
arson
37. The dishware and utensils used in the dining room - both on and off the table
Degree Angle used when sharpening Chef's knives with a whetstone
brigade
serviceware
Carrying a Knife
38. The most commonly used knife
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39. To the left of the plate
Bread and Butter Plate Placement
Sanitation Temperature
Abbreviation for Tablespoon
Last Step of the HACCP system
40. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
Family Service
head chef
width of plate from table
Device used to Measure Milk
41. Sanitation standards for keeping food safe
head chef
server (front waiter)
Two-Stage Cooling Method
F.D.A. Food Code
42. Tsp
width of plate from table
Abbreviation for Teaspoon
Refrigerator Temperature
Class A Fire Extinguisher
43. The guests serve themselves from large platters
Butler Service
Bread and Butter Plate Placement
Side-Table Service
Class K Fire
44. Caused by gas - crease - oil - and/or liquid stored under pressured
toque
One-Stage Cooling Method
French Service - number of dishes in the first two courses
Class B Fire
45. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
Abbreviation for Tablespoon
sommelier - or wine steward
3rd MSDS
FAT TOM
46. To the right - above the flatware - to the right of the glassware
Brunch Service
Cup and Saucer Placement
American Style Service
server (front waiter)
47. A.k.a. platter service -waiter serves the guest from left from a large platter
Russian Service
Dessert Flatware Placement
Take-Out Service
width of plate from table
48. Receiving
Second Step in the Flow of Food
Degree Angle used when sharpening Chef's knives with a whetstone
Hood Systems to Extinguish Fires
time-temperature abused food
49. Reduce temperature to 40
Russian Service
Refrigerator Temperature
One-Stage Cooling Method
Temperature danger zone
50. Direct and cross
Types of Contamination
French Service - number of dishes in the first two courses
Dessert Flatware Placement
Degree Angle used when sharpening Chef's knives with a whetstone