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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 act of deliberately setting a fire
Julienne Knife Cut
Two-Stage Cooling Method
arson
Class K Fire
2. Second in line of responsibility after the captain
Degree Angle used when sharpening Chef's knives with a whetstone
7th Step in Washing Hands
front of the house
server (front waiter)
3. Caused by gas - crease - oil - and/or liquid stored under pressured
maitre d'
width of plate from table
Class A Fire Extinguisher
Class B Fire
4. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
Aw
turned or tourner
back of the house
steel
5. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
HCS
Carrying a Knife
large dice cut
Critical Limits
6. A.k.a. platter service -waiter serves the guest from left from a large platter
Recharging a Fire Extinguisher
Russian Service
turned or tourner
Device used to Measure Vanilla
7. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
filleting knife
EPA
HCS
Dry Goods Temperature
8. Measuring spoon
Recharging a Fire Extinguisher
FAT TOM
CPR training should be renewed...
Device used to Measure Vanilla
9. Above 135
Device used to Measure Flour
Sanitation Temperature
Holding Hot Foods
front of the house
10. To the left of the plate
Sanitation Temperature
Bread and Butter Plate Placement
French Service - number of dishes in the first two courses
Two-Stage Cooling Method
11. 8
Arrangement of Flatware
Device used to Measure Milk
Class C Fire
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
12. Receiving
Class C Fire
Carrying a Knife
Second Step in the Flow of Food
Device used to Measure Milk
13. 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
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Take-Out Service
paring knife
3rd MSDS
14. Hazard Analysis Critical Control Points
turned or tourner
server (front waiter)
Device used to Measure Vanilla
HACCP
15. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
sommelier - or wine steward
Brunch Service
Refrigerator Temperature
time-temperature abused food
16. Sanitation standards for keeping food safe
number of steps in the HACCP system
F.D.A. Food Code
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
parasite
17. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
FAT TOM
Food Safety Audit
Butler Service
head chef
18. 18 inches
width of cover
sommelier - or wine steward
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
American Style Service
19. The most commonly used knife
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20. Down at the side - tip pointed down away from others
HACCP
Bread and Butter Plate Placement
Device used to Measure Flour
Carrying a Knife
21. Second most frequently used knife
server (front waiter)
EPA
Class A Fire Extinguisher
paring knife
22. 2 routes
filleting knife
PASS system
Number of Evacuation Routes
yield
23. 1) liquid or powder chemicals 2) gases
parasite
Class C Fire
width of plate from table
Hood Systems to Extinguish Fires
24. Bacteria - viruses - parasites - and fungi
Abbreviation for Tablespoon
Biological Hazards
French Service - number of dishes in the first two courses
Cup and Saucer Placement
25. Below 41
Holding Cold Foods
F.D.A. Food Code
Bread and Butter Plate Placement
Temperature danger zone
26. 180
number of steps in the HACCP system
Food Safety Audit
Class A Fire Extinguisher
Sanitation Temperature
27. Remove the heat source
Class A Fire Extinguisher
Treating a Second Degree Burn
Device used to Measure Milk
arson
28. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
Degree Angle used when sharpening Chef's knives with a whetstone
sommelier - or wine steward
Heimlich Maneuver
Class A Fire Extinguisher
29. Tsp
steel
front of the house
Class C Fire
Abbreviation for Teaspoon
30. Carves and serves meats or fish and their accompaniments from the meat cart
Second Step in the Flow of Food
captain
Side-Table Service
Bread and Butter Plate Placement
31. The heel of the blade where the handle and the blade come together - providing greater strength
Number of Evacuation Routes
EPA
7th Step in Washing Hands
bolster
32. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
Side-Table Service
Cup and Saucer Placement
PASS system
head chef
33. 38
Last Step of the HACCP system
Class B Fire
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Refrigerator Temperature
34. A group of workers assigned a specific set of tasks
Folded Cloth Napkin Placements
brigade
width of plate from table
sanitize
35. Done by an approved fire extinguisher service company
turned or tourner
Class C Fire
Recharging a Fire Extinguisher
Degree Angle used when sharpening Chef's knives with a whetstone
36. The correction of food in their specific temperature danger zone
serviceware
Russian Service
Folded Cloth Napkin Placements
corrective action
37. Used to fillet fish
Class C Fire
paring knife
filleting knife
parasite
38. 7 steps
Two-Stage Cooling Method
Abbreviation for Tablespoon
steel
number of steps in the HACCP system
39. Water activity - or moisture level within foods
Aw
back of the house
brigade
French Service - number of dishes in the first two courses
40. Every year
HCS
CPR training should be renewed...
serviceware
paring knife
41. Kitchen area
Abbreviation for Tablespoon
Hazard Analysis
back of the house
bolster
42. Class A + B
sanitize
Number of Evacuation Routes
Class A Fire Extinguisher
Abbreviation for Tablespoon
43. The most predominantly used service in the United States
server (front waiter)
Hood Systems to Extinguish Fires
toque
American Style Service
44. The utensils used first should be placed on the outside
Food Safety Audit
front of the house
Arrangement of Flatware
Hazard Analysis
45. Develop a Verification System
yield
Last Step of the HACCP system
PASS system
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
46. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
Recharging a Fire Extinguisher
EPA
parasite
Second Step in the Flow of Food
47. Liquid measures
HCS
F.D.A. Food Code
Device used to Measure Milk
Number of Evacuation Routes
48. Dishes are prepared and finished off at the table -use of a cart
Two-Stage Cooling Method
FAT TOM
Side-Table Service
Folded Cloth Napkin Placements
49. Examines the flow of food from the moment you receive it to the service
Class A Fire Extinguisher
Hazard Analysis
Hood Systems to Extinguish Fires
Dessert Flatware Placement
50. Above the plate
captain
Biological Hazards
3rd MSDS
Dessert Flatware Placement