SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. Measuring spoon
Folded Cloth Napkin Placements
Side-Table Service
serviceware
Device used to Measure Vanilla
2. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
EPA
Abbreviation for Tablespoon
front of the house
head chef
3. 1 inch
paring knife
width of plate from table
sanitize
Heimlich Maneuver
4. Above 135
HCS
HACCP
Holding Hot Foods
American Style Service
5. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
Julienne Knife Cut
maitre d'
corrective action
yield
6. Kitchen area
HCS
back of the house
brigade
Recharging a Fire Extinguisher
7. To the right - above the flatware - to the right of the glassware
English Service
serviceware
Degree Angle used when sharpening Chef's knives with a whetstone
Cup and Saucer Placement
8. Reduce temperature to 40
Degree Angle used when sharpening Chef's knives with a whetstone
One-Stage Cooling Method
sanitize
Cup and Saucer Placement
9. 20
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
10. 2 routes
Number of Evacuation Routes
captain
paring knife
3rd MSDS
11. The dishware and utensils used in the dining room - both on and off the table
Number of Evacuation Routes
serviceware
sanitize
turned or tourner
12. The most time-consuming knife
turned or tourner
bolster
One-Stage Cooling Method
Cup and Saucer Placement
13. Table is preset and food is served by a waiter on platters to the room
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
sanitize
toque
English Service
14. 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
3rd MSDS
Take-Out Service
Two-Stage Cooling Method
Holding Cold Foods
15. A combination of buffet style breakfast and lunch with American service
Chef's knife
Cup and Saucer Placement
Brunch Service
Refrigerator Temperature
16. The heel of the blade where the handle and the blade come together - providing greater strength
brigade
bolster
French Service - number of dishes in the first two courses
Sanitation Temperature
17. Food within the temperature danger zone for a certain period of time
Class B Fire
time-temperature abused food
toque
Bread and Butter Plate Placement
18. Down at the side - tip pointed down away from others
Carrying a Knife
Side-Table Service
Take-Out Service
width of plate from table
19. 8
Take-Out Service
Class B Fire
Russian Service
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
20. Originated in Europe as an alternative to home cooking
turned or tourner
Take-Out Service
sous chef
Carrying a Knife
21. Class A + B
Class A Fire Extinguisher
sommelier - or wine steward
Russian Service
One-Stage Cooling Method
22. 180
serviceware
large dice cut
Recharging a Fire Extinguisher
Sanitation Temperature
23. Tsp
Abbreviation for Teaspoon
FAT TOM
Device used to Measure Flour
HACCP
24. Tbsp
width of plate from table
French Service - number of dishes in the first two courses
Holding Cold Foods
Abbreviation for Tablespoon
25. Second most frequently used knife
FAT TOM
Biological Hazards
paring knife
captain
26. Measuring cup
F.D.A. Food Code
paring knife
Device used to Measure Flour
filleting knife
27. Second in line of responsibility after the captain
Class A Fire Extinguisher
Hazard Analysis
server (front waiter)
Treating a Second Degree Burn
28. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
HCS
parasite
F.D.A. Food Code
Side-Table Service
29. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
filleting knife
sanitize
brigade
yield
30. A.k.a. cube
Critical Limits
time-temperature abused food
FAT TOM
large dice cut
31. 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
PASS system
Hazard Analysis
corrective action
bolster
32. When the food is placed on the table in serving dishes and the guests serve themselves
Family Service
time-temperature abused food
Julienne Knife Cut
HACCP
33. The act of deliberately setting a fire
filleting knife
maitre d'
arson
Holding Hot Foods
34. Turn off the water using a towel
French Service - number of dishes in the first two courses
FAT TOM
7th Step in Washing Hands
Dry Goods Temperature
35. 1) liquid or powder chemicals 2) gases
Hood Systems to Extinguish Fires
bolster
sanitize
Holding Cold Foods
36. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Refrigerator Temperature
yield
back of the house
Class C Fire
37. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
Class C Fire
steel
width of cover
EPA
38. Below 41
Last Step of the HACCP system
sommelier - or wine steward
Holding Cold Foods
toque
39. 40 dishes
French Service - number of dishes in the first two courses
Two-Stage Cooling Method
brigade
Abbreviation for Tablespoon
40. Caused by gas - crease - oil - and/or liquid stored under pressured
Class B Fire
HCS
Bread and Butter Plate Placement
Recharging a Fire Extinguisher
41. Develop a Verification System
Chef's knife
HCS
Hazard Analysis
Last Step of the HACCP system
42. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
corrective action
Bread and Butter Plate Placement
Class D Fire
Critical Limits
43. Examines the flow of food from the moment you receive it to the service
Sanitation Temperature
3rd MSDS
large dice cut
Hazard Analysis
44. 7 steps
M.S.D.S.
number of steps in the HACCP system
maitre d'
Device used to Measure Flour
45. 1/8 1/8 1-2 inches
Abbreviation for Tablespoon
Julienne Knife Cut
corrective action
large dice cut
46. Done by an approved fire extinguisher service company
Recharging a Fire Extinguisher
Family Service
Russian Service
arson
47. Material Safety Data Sheet - specific hazards posed by a chemical
American Style Service
M.S.D.S.
Cup and Saucer Placement
parasite
48. Liquid measures
One-Stage Cooling Method
bolster
filleting knife
Device used to Measure Milk
49. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
Chef's knife
Side-Table Service
width of plate from table
FAT TOM
50. Used to scour dirt and grease that has back or burned within a pot or pan
Critical Limits
Bread and Butter Plate Placement
abrasive cleaner
Device used to Measure Vanilla