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Culinary Arts 102

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. Above 135
abrasive cleaner
Holding Hot Foods
Arrangement of Flatware
HACCP

2. Develop a Verification System
Holding Hot Foods
Chef's knife
Last Step of the HACCP system
M.S.D.S.

3. Receiving
American Style Service
Brunch Service
Second Step in the Flow of Food
front of the house

4. 1) reduce temperature to 70
Food Safety Audit
Class B Fire
Two-Stage Cooling Method
Class D Fire

5. Turn off the water using a towel
server (front waiter)
7th Step in Washing Hands
Sanitation Temperature
Russian Service

6. Used to scour dirt and grease that has back or burned within a pot or pan
abrasive cleaner
Class A Fire Extinguisher
turned or tourner
Family Service

7. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
Dessert Flatware Placement
sanitize
paring knife
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.

8. Liquid measures
Side-Table Service
Abbreviation for Teaspoon
filleting knife
Device used to Measure Milk

9. Remove the heat source
Treating a Second Degree Burn
Class C Fire
Abbreviation for Teaspoon
Class B Fire

10. 41
Temperature danger zone
Bread and Butter Plate Placement
server (front waiter)
CPR training should be renewed...

11. Table is preset and food is served by a waiter on platters to the room
FAT TOM
English Service
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Carrying a Knife

12. Reduce temperature to 40
time-temperature abused food
Number of Evacuation Routes
M.S.D.S.
One-Stage Cooling Method

13. 38
Glassare Placement
F.D.A. Food Code
Refrigerator Temperature
Hood Systems to Extinguish Fires

14. Food within the temperature danger zone for a certain period of time
CPR training should be renewed...
back of the house
HCS
time-temperature abused food

15. 8
French Service - number of dishes in the first two courses
Aw
Biological Hazards
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.

16. The correction of food in their specific temperature danger zone
steel
corrective action
Dry Goods Temperature
Glassare Placement

17. Tsp
Abbreviation for Teaspoon
brigade
7th Step in Washing Hands
server (front waiter)

18. A group of workers assigned a specific set of tasks
brigade
Food Safety Audit
time-temperature abused food
toque

19. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
width of plate from table
head chef
Degree Angle used when sharpening Chef's knives with a whetstone
Hood Systems to Extinguish Fires

20. A device used to remove crumbs from the table
number of steps in the HACCP system
Class K Fire
crumber
paring knife

21. Below 41
One-Stage Cooling Method
Holding Cold Foods
width of plate from table
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.

22. 165
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Abbreviation for Tablespoon
server (front waiter)
Number of Evacuation Routes

23. 180
sanitize
front of the house
abrasive cleaner
Sanitation Temperature

24. Dishes are prepared and finished off at the table -use of a cart
Take-Out Service
server (front waiter)
Side-Table Service
Bread and Butter Plate Placement

25. Tbsp
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
number of steps in the HACCP system
Abbreviation for Tablespoon

26. 40 dishes
French Service - number of dishes in the first two courses
Russian Service
One-Stage Cooling Method
Degree Angle used when sharpening Chef's knives with a whetstone

27. A health inspection
Heimlich Maneuver
Device used to Measure Vanilla
M.S.D.S.
Food Safety Audit

28. Second in line of responsibility after the head chef -in charge of the brigades
English Service
sous chef
paring knife
width of plate from table

29. The act of deliberately setting a fire
yield
arson
Treating a Second Degree Burn
Dessert Flatware Placement

30. 1) liquid or powder chemicals 2) gases
width of cover
Cup and Saucer Placement
width of plate from table
Hood Systems to Extinguish Fires

31. The utensils used first should be placed on the outside
Arrangement of Flatware
Last Step of the HACCP system
HACCP
back of the house

32. To the left of the plate
HACCP
Device used to Measure Vanilla
FAT TOM
Bread and Butter Plate Placement

33. The most commonly used knife

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34. Prevents hair from falling into the food
toque
One-Stage Cooling Method
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
captain

35. Measuring spoon
Side-Table Service
Heimlich Maneuver
Device used to Measure Vanilla
Types of Contamination

36. The most predominantly used service in the United States
server (front waiter)
captain
American Style Service
Device used to Measure Vanilla

37. Caused by switches - wiring - and/or metals
Glassare Placement
maitre d'
Dry Goods Temperature
Class D Fire

38. When the food is placed on the table in serving dishes and the guests serve themselves
Butler Service
French Service - number of dishes in the first two courses
One-Stage Cooling Method
Family Service

39. The heel of the blade where the handle and the blade come together - providing greater strength
Arrangement of Flatware
Hood Systems to Extinguish Fires
bolster
steel

40. Bacteria - viruses - parasites - and fungi
Biological Hazards
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
steel
width of plate from table

41. Water activity - or moisture level within foods
Carrying a Knife
Class D Fire
toque
Aw

42. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
HCS
F.D.A. Food Code
Butler Service
sommelier - or wine steward

43. Down at the side - tip pointed down away from others
Carrying a Knife
Side-Table Service
sous chef
steel

44. A.k.a. cube
large dice cut
sous chef
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Sanitation Temperature

45. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
yield
Class B Fire
Holding Hot Foods
Abbreviation for Tablespoon

46. Class A + B
Class A Fire Extinguisher
back of the house
large dice cut
Two-Stage Cooling Method

47. 50
width of cover
French Service - number of dishes in the first two courses
turned or tourner
Dry Goods Temperature

48. Dining room area
Folded Cloth Napkin Placements
PASS system
Side-Table Service
front of the house

49. 20

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50. A.k.a. platter service -waiter serves the guest from left from a large platter
filleting knife
Russian Service
One-Stage Cooling Method
parasite