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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. Hazard Analysis Critical Control Points
PASS system
HACCP
Abbreviation for Tablespoon
steel
2. The most predominantly used service in the United States
FAT TOM
Dessert Flatware Placement
American Style Service
Device used to Measure Vanilla
3. To the right - above the flatware - to the right of the glassware
Hazard Analysis
Device used to Measure Vanilla
Side-Table Service
Cup and Saucer Placement
4. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
sommelier - or wine steward
Critical Limits
Dry Goods Temperature
corrective action
5. Above 135
Holding Hot Foods
Class B Fire
Degree Angle used when sharpening Chef's knives with a whetstone
Two-Stage Cooling Method
6. To the left of the plate
Bread and Butter Plate Placement
brigade
bolster
Glassare Placement
7. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
Heimlich Maneuver
Critical Limits
3rd MSDS
Arrangement of Flatware
8. 180
Sanitation Temperature
Class K Fire
sommelier - or wine steward
Holding Cold Foods
9. Done by an approved fire extinguisher service company
Recharging a Fire Extinguisher
Number of Evacuation Routes
French Service - number of dishes in the first two courses
F.D.A. Food Code
10. Tsp
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
abrasive cleaner
Critical Limits
Abbreviation for Teaspoon
11. Second in line of responsibility after the head chef -in charge of the brigades
paring knife
toque
sous chef
Julienne Knife Cut
12. Tbsp
back of the house
French Service - number of dishes in the first two courses
Abbreviation for Tablespoon
Device used to Measure Milk
13. Carves and serves meats or fish and their accompaniments from the meat cart
front of the house
back of the house
captain
Holding Cold Foods
14. Direct and cross
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Types of Contamination
number of steps in the HACCP system
3rd MSDS
15. Originated in Europe as an alternative to home cooking
Take-Out Service
number of steps in the HACCP system
Last Step of the HACCP system
Recharging a Fire Extinguisher
16. Caused by switches - wiring - and/or metals
Last Step of the HACCP system
FAT TOM
Class D Fire
Critical Limits
17. Table is preset and food is served by a waiter on platters to the room
HACCP
brigade
Recharging a Fire Extinguisher
English Service
18. Caused by fat fryers and other appliances dealing with oils and fats
sanitize
Class K Fire
Glassare Placement
FAT TOM
19. Receiving
Class C Fire
Second Step in the Flow of Food
One-Stage Cooling Method
PASS system
20. A group of workers assigned a specific set of tasks
Dessert Flatware Placement
filleting knife
brigade
American Style Service
21. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
sommelier - or wine steward
Degree Angle used when sharpening Chef's knives with a whetstone
sanitize
Class C Fire
22. Develop a Verification System
corrective action
Dry Goods Temperature
Aw
Last Step of the HACCP system
23. Liquid measures
number of steps in the HACCP system
filleting knife
Abbreviation for Tablespoon
Device used to Measure Milk
24. 1) reduce temperature to 70
head chef
sous chef
M.S.D.S.
Two-Stage Cooling Method
25. The utensils used first should be placed on the outside
captain
Device used to Measure Flour
Number of Evacuation Routes
Arrangement of Flatware
26. 18 inches
Aw
width of cover
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Folded Cloth Napkin Placements
27. 7 steps
number of steps in the HACCP system
Device used to Measure Vanilla
Class A Fire Extinguisher
One-Stage Cooling Method
28. Water activity - or moisture level within foods
time-temperature abused food
Aw
toque
Glassare Placement
29. 1) liquid or powder chemicals 2) gases
7th Step in Washing Hands
Hood Systems to Extinguish Fires
Heimlich Maneuver
turned or tourner
30. When the food is placed on the table in serving dishes and the guests serve themselves
Chef's knife
Recharging a Fire Extinguisher
One-Stage Cooling Method
Family Service
31. 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
steel
Class C Fire
3rd MSDS
7th Step in Washing Hands
32. Second most frequently used knife
paring knife
head chef
Aw
One-Stage Cooling Method
33. Remove the heat source
Treating a Second Degree Burn
Hazard Analysis
Julienne Knife Cut
Biological Hazards
34. The act of deliberately setting a fire
parasite
paring knife
arson
corrective action
35. Second in line of responsibility after the captain
Class B Fire
F.D.A. Food Code
server (front waiter)
toque
36. Used to start a fire extinguisher 1) Pull the pin 2) Aim low at the base of the fire 3) Squeeze the trigger 4) Sweep from side to side
Heimlich Maneuver
Degree Angle used when sharpening Chef's knives with a whetstone
sous chef
PASS system
37. Below 41
Heimlich Maneuver
Butler Service
Holding Cold Foods
Biological Hazards
38. Measuring cup
CPR training should be renewed...
maitre d'
Device used to Measure Flour
sanitize
39. The guests serve themselves from large platters
PASS system
Device used to Measure Vanilla
Butler Service
Arrangement of Flatware
40. Dining room area
Butler Service
Sanitation Temperature
front of the house
large dice cut
41. The most commonly used knife
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42. Measuring spoon
sous chef
Hazard Analysis
Device used to Measure Vanilla
Number of Evacuation Routes
43. Down at the side - tip pointed down away from others
Refrigerator Temperature
Carrying a Knife
Biological Hazards
Sanitation Temperature
44. Turn off the water using a towel
7th Step in Washing Hands
PASS system
arson
Food Safety Audit
45. 50
time-temperature abused food
One-Stage Cooling Method
Dry Goods Temperature
abrasive cleaner
46. The dishware and utensils used in the dining room - both on and off the table
abrasive cleaner
serviceware
steel
Temperature danger zone
47. 2 routes
FAT TOM
Class D Fire
Number of Evacuation Routes
Chef's knife
48. Bacteria - viruses - parasites - and fungi
Biological Hazards
7th Step in Washing Hands
Abbreviation for Tablespoon
One-Stage Cooling Method
49. Every year
Glassare Placement
Temperature danger zone
One-Stage Cooling Method
CPR training should be renewed...
50. Caused by gas - crease - oil - and/or liquid stored under pressured
EPA
Device used to Measure Milk
Class B Fire
Class A Fire Extinguisher