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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. 41
7th Step in Washing Hands
Temperature danger zone
Device used to Measure Milk
Hazard Analysis
2. Caused by switches - wiring - and/or metals
Class D Fire
server (front waiter)
large dice cut
sommelier - or wine steward
3. The heel of the blade where the handle and the blade come together - providing greater strength
CPR training should be renewed...
bolster
FAT TOM
Abbreviation for Teaspoon
4. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
Russian Service
yield
Food Safety Audit
abrasive cleaner
5. Table is preset and food is served by a waiter on platters to the room
English Service
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Sanitation Temperature
Hazard Analysis
6. A group of workers assigned a specific set of tasks
filleting knife
brigade
crumber
Hood Systems to Extinguish Fires
7. Second most frequently used knife
paring knife
Degree Angle used when sharpening Chef's knives with a whetstone
Cup and Saucer Placement
bolster
8. Material Safety Data Sheet - specific hazards posed by a chemical
Sanitation Temperature
M.S.D.S.
Butler Service
Class C Fire
9. 7 steps
Number of Evacuation Routes
Last Step of the HACCP system
number of steps in the HACCP system
American Style Service
10. The most time-consuming knife
large dice cut
Brunch Service
turned or tourner
sous chef
11. 1/8 1/8 1-2 inches
Class A Fire Extinguisher
corrective action
Julienne Knife Cut
Class B Fire
12. Down at the side - tip pointed down away from others
Carrying a Knife
serviceware
Dessert Flatware Placement
brigade
13. Reduce temperature to 40
American Style Service
One-Stage Cooling Method
sanitize
width of cover
14. 20
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15. Remove the heat source
French Service - number of dishes in the first two courses
front of the house
Treating a Second Degree Burn
Arrangement of Flatware
16. Hazard Analysis Critical Control Points
HACCP
Second Step in the Flow of Food
Chef's knife
brigade
17. Direct and cross
number of steps in the HACCP system
Holding Hot Foods
Types of Contamination
Number of Evacuation Routes
18. A device used to remove crumbs from the table
Brunch Service
crumber
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Chef's knife
19. Dining room area
time-temperature abused food
sous chef
abrasive cleaner
front of the house
20. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
Brunch Service
Class K Fire
Folded Cloth Napkin Placements
turned or tourner
21. 8
Degree Angle used when sharpening Chef's knives with a whetstone
Second Step in the Flow of Food
M.S.D.S.
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
22. Examines the flow of food from the moment you receive it to the service
PASS system
Take-Out Service
Hazard Analysis
toque
23. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
turned or tourner
Aw
One-Stage Cooling Method
head chef
24. The most commonly used knife
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25. Caused by fat fryers and other appliances dealing with oils and fats
Second Step in the Flow of Food
Class K Fire
parasite
Brunch Service
26. Food within the temperature danger zone for a certain period of time
back of the house
yield
time-temperature abused food
turned or tourner
27. The correction of food in their specific temperature danger zone
width of cover
American Style Service
Number of Evacuation Routes
corrective action
28. Turn off the water using a towel
7th Step in Washing Hands
Glassare Placement
Abbreviation for Teaspoon
steel
29. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
CPR training should be renewed...
Julienne Knife Cut
FAT TOM
Abbreviation for Teaspoon
30. 1 inch
brigade
width of plate from table
Brunch Service
Class C Fire
31. Caused by gas - crease - oil - and/or liquid stored under pressured
captain
Sanitation Temperature
American Style Service
Class B Fire
32. Originated in Europe as an alternative to home cooking
Butler Service
Temperature danger zone
Take-Out Service
FAT TOM
33. The most predominantly used service in the United States
EPA
American Style Service
Abbreviation for Teaspoon
Class C Fire
34. Done by an approved fire extinguisher service company
yield
Recharging a Fire Extinguisher
head chef
F.D.A. Food Code
35. Tbsp
Abbreviation for Tablespoon
Second Step in the Flow of Food
Food Safety Audit
turned or tourner
36. 180
Aw
Critical Limits
sous chef
Sanitation Temperature
37. 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
Cup and Saucer Placement
3rd MSDS
head chef
paring knife
38. Sanitation standards for keeping food safe
Glassare Placement
EPA
Julienne Knife Cut
F.D.A. Food Code
39. Prevents hair from falling into the food
Glassare Placement
width of cover
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
toque
40. 38
Refrigerator Temperature
paring knife
Holding Cold Foods
crumber
41. Above the plate
Abbreviation for Teaspoon
maitre d'
Dessert Flatware Placement
Carrying a Knife
42. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
front of the house
HACCP
number of steps in the HACCP system
HCS
43. Tsp
front of the house
Bread and Butter Plate Placement
Abbreviation for Teaspoon
sous chef
44. A.k.a. platter service -waiter serves the guest from left from a large platter
Russian Service
Critical Limits
Device used to Measure Milk
width of plate from table
45. Water activity - or moisture level within foods
width of plate from table
7th Step in Washing Hands
Aw
FAT TOM
46. Second in line of responsibility after the head chef -in charge of the brigades
M.S.D.S.
sous chef
Recharging a Fire Extinguisher
PASS system
47. Above 135
Holding Cold Foods
CPR training should be renewed...
Holding Hot Foods
steel
48. The dishware and utensils used in the dining room - both on and off the table
3rd MSDS
number of steps in the HACCP system
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
serviceware
49. 50
maitre d'
EPA
paring knife
Dry Goods Temperature
50. The guests serve themselves from large platters
width of plate from table
Butler Service
sommelier - or wine steward
arson