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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. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
Critical Limits
Heimlich Maneuver
crumber
sous chef
2. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
abrasive cleaner
Butler Service
parasite
Class C Fire
3. Turn off the water using a towel
Hood Systems to Extinguish Fires
filleting knife
7th Step in Washing Hands
serviceware
4. Examines the flow of food from the moment you receive it to the service
Hazard Analysis
Food Safety Audit
F.D.A. Food Code
yield
5. 40 dishes
time-temperature abused food
French Service - number of dishes in the first two courses
corrective action
Abbreviation for Tablespoon
6. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
Hazard Analysis
HACCP
EPA
filleting knife
7. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
Refrigerator Temperature
Carrying a Knife
paring knife
sanitize
8. 18 inches
F.D.A. Food Code
Side-Table Service
width of cover
French Service - number of dishes in the first two courses
9. Develop a Verification System
Last Step of the HACCP system
Aw
One-Stage Cooling Method
Sanitation Temperature
10. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
back of the house
Holding Cold Foods
yield
Two-Stage Cooling Method
11. A combination of buffet style breakfast and lunch with American service
Brunch Service
toque
FAT TOM
large dice cut
12. Kitchen area
back of the house
Brunch Service
Holding Hot Foods
One-Stage Cooling Method
13. Direct and cross
Types of Contamination
Arrangement of Flatware
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
One-Stage Cooling Method
14. Class A + B
parasite
Temperature danger zone
F.D.A. Food Code
Class A Fire Extinguisher
15. Caused by switches - wiring - and/or metals
maitre d'
Class D Fire
Chef's knife
toque
16. Sanitation standards for keeping food safe
brigade
sommelier - or wine steward
F.D.A. Food Code
large dice cut
17. The most commonly used knife
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18. 1 inch
Russian Service
HCS
width of plate from table
Class D Fire
19. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
Types of Contamination
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
server (front waiter)
FAT TOM
20. Table is preset and food is served by a waiter on platters to the room
Chef's knife
Sanitation Temperature
English Service
Second Step in the Flow of Food
21. The act of deliberately setting a fire
EPA
Bread and Butter Plate Placement
arson
filleting knife
22. Second most frequently used knife
Two-Stage Cooling Method
FAT TOM
Hood Systems to Extinguish Fires
paring knife
23. Dining room area
front of the house
arson
Abbreviation for Tablespoon
Class C Fire
24. Remove the heat source
Two-Stage Cooling Method
Device used to Measure Milk
Glassare Placement
Treating a Second Degree Burn
25. 50
Hood Systems to Extinguish Fires
Dry Goods Temperature
Russian Service
One-Stage Cooling Method
26. The most predominantly used service in the United States
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
sanitize
American Style Service
head chef
27. The most time-consuming knife
Russian Service
Device used to Measure Milk
turned or tourner
Second Step in the Flow of Food
28. Dishes are prepared and finished off at the table -use of a cart
Aw
Holding Cold Foods
Types of Contamination
Side-Table Service
29. 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
Device used to Measure Vanilla
3rd MSDS
sommelier - or wine steward
large dice cut
30. 180
Chef's knife
width of plate from table
Sanitation Temperature
American Style Service
31. A health inspection
Hood Systems to Extinguish Fires
Food Safety Audit
Class D Fire
HCS
32. Carves and serves meats or fish and their accompaniments from the meat cart
captain
Critical Limits
Class K Fire
Brunch Service
33. Second in line of responsibility after the head chef -in charge of the brigades
paring knife
sous chef
brigade
serviceware
34. Hazard Analysis Critical Control Points
3rd MSDS
HACCP
Device used to Measure Flour
Hazard Analysis
35. When the food is placed on the table in serving dishes and the guests serve themselves
Family Service
Cup and Saucer Placement
3rd MSDS
7th Step in Washing Hands
36. Down at the side - tip pointed down away from others
PASS system
Carrying a Knife
Types of Contamination
Arrangement of Flatware
37. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
brigade
Heimlich Maneuver
maitre d'
English Service
38. A.k.a. cube
Holding Hot Foods
Brunch Service
large dice cut
Class B Fire
39. Above 135
Temperature danger zone
Holding Hot Foods
Bread and Butter Plate Placement
Butler Service
40. The dishware and utensils used in the dining room - both on and off the table
Treating a Second Degree Burn
serviceware
width of plate from table
head chef
41. Originated in Europe as an alternative to home cooking
3rd MSDS
Two-Stage Cooling Method
Take-Out Service
yield
42. Tsp
Abbreviation for Teaspoon
Recharging a Fire Extinguisher
Treating a Second Degree Burn
One-Stage Cooling Method
43. 20
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44. A.k.a. platter service -waiter serves the guest from left from a large platter
Russian Service
Biological Hazards
steel
front of the house
45. A device used to remove crumbs from the table
crumber
bolster
maitre d'
arson
46. Material Safety Data Sheet - specific hazards posed by a chemical
M.S.D.S.
Hazard Analysis
time-temperature abused food
Class A Fire Extinguisher
47. 1) liquid or powder chemicals 2) gases
Folded Cloth Napkin Placements
steel
Hood Systems to Extinguish Fires
Food Safety Audit
48. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
HCS
width of plate from table
Refrigerator Temperature
back of the house
49. Above the plate
width of cover
Dessert Flatware Placement
Glassare Placement
Class C Fire
50. 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
M.S.D.S.
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
PASS system
Dry Goods Temperature