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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. Develop a Verification System
steel
Last Step of the HACCP system
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Folded Cloth Napkin Placements
2. A group of workers assigned a specific set of tasks
brigade
Carrying a Knife
Brunch Service
American Style Service
3. Second most frequently used knife
paring knife
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
French Service - number of dishes in the first two courses
CPR training should be renewed...
4. 18 inches
Chef's knife
width of cover
M.S.D.S.
Treating a Second Degree Burn
5. Above 135
sous chef
Side-Table Service
Holding Hot Foods
Second Step in the Flow of Food
6. Bacteria - viruses - parasites - and fungi
3rd MSDS
Biological Hazards
One-Stage Cooling Method
number of steps in the HACCP system
7. A.k.a. cube
Arrangement of Flatware
corrective action
brigade
large dice cut
8. Down at the side - tip pointed down away from others
steel
Abbreviation for Tablespoon
Carrying a Knife
Treating a Second Degree Burn
9. Done by an approved fire extinguisher service company
Class C Fire
sommelier - or wine steward
Recharging a Fire Extinguisher
Abbreviation for Teaspoon
10. Hazard Analysis Critical Control Points
M.S.D.S.
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
back of the house
HACCP
11. The dishware and utensils used in the dining room - both on and off the table
Degree Angle used when sharpening Chef's knives with a whetstone
serviceware
parasite
front of the house
12. Carves and serves meats or fish and their accompaniments from the meat cart
parasite
Holding Cold Foods
HACCP
captain
13. Second in line of responsibility after the captain
M.S.D.S.
Family Service
Number of Evacuation Routes
server (front waiter)
14. Table is preset and food is served by a waiter on platters to the room
English Service
Chef's knife
Dessert Flatware Placement
Bread and Butter Plate Placement
15. When the food is placed on the table in serving dishes and the guests serve themselves
Dessert Flatware Placement
Family Service
abrasive cleaner
PASS system
16. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
captain
yield
French Service - number of dishes in the first two courses
Holding Cold Foods
17. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
Folded Cloth Napkin Placements
Treating a Second Degree Burn
English Service
corrective action
18. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
front of the house
sommelier - or wine steward
sanitize
captain
19. 41
yield
Types of Contamination
Hazard Analysis
Temperature danger zone
20. 38
Refrigerator Temperature
Class B Fire
sous chef
Side-Table Service
21. The most commonly used knife
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22. Second in line of responsibility after the head chef -in charge of the brigades
Hazard Analysis
sous chef
Class A Fire Extinguisher
parasite
23. Direct and cross
width of cover
Holding Cold Foods
Types of Contamination
Butler Service
24. To the right - above the flatware - to the right of the glassware
turned or tourner
Cup and Saucer Placement
parasite
American Style Service
25. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
number of steps in the HACCP system
Device used to Measure Vanilla
Number of Evacuation Routes
FAT TOM
26. Receiving
bolster
Second Step in the Flow of Food
server (front waiter)
Device used to Measure Vanilla
27. 8
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Device used to Measure Milk
Cup and Saucer Placement
HCS
28. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
Class C Fire
PASS system
width of cover
steel
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
Biological Hazards
Class A Fire Extinguisher
3rd MSDS
Class D Fire
30. 165
Degree Angle used when sharpening Chef's knives with a whetstone
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
One-Stage Cooling Method
Second Step in the Flow of Food
31. To the left of the plate
One-Stage Cooling Method
brigade
Bread and Butter Plate Placement
Hood Systems to Extinguish Fires
32. A combination of buffet style breakfast and lunch with American service
7th Step in Washing Hands
Brunch Service
One-Stage Cooling Method
Number of Evacuation Routes
33. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
head chef
Julienne Knife Cut
front of the house
sommelier - or wine steward
34. Every year
CPR training should be renewed...
sanitize
large dice cut
maitre d'
35. 1) liquid or powder chemicals 2) gases
Device used to Measure Vanilla
Biological Hazards
sommelier - or wine steward
Hood Systems to Extinguish Fires
36. Originated in Europe as an alternative to home cooking
bolster
yield
Take-Out Service
corrective action
37. Tsp
Holding Cold Foods
Device used to Measure Milk
Brunch Service
Abbreviation for Teaspoon
38. To the right of the plate - in line with the knife
HACCP
Hood Systems to Extinguish Fires
Dry Goods Temperature
Glassare Placement
39. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
Treating a Second Degree Burn
front of the house
HCS
Chef's knife
40. Below 41
American Style Service
Device used to Measure Vanilla
Holding Cold Foods
English Service
41. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Treating a Second Degree Burn
Heimlich Maneuver
sanitize
42. Material Safety Data Sheet - specific hazards posed by a chemical
M.S.D.S.
Julienne Knife Cut
Two-Stage Cooling Method
Take-Out Service
43. Prevents hair from falling into the food
Class A Fire Extinguisher
parasite
toque
sous chef
44. Food within the temperature danger zone for a certain period of time
Temperature danger zone
Class D Fire
time-temperature abused food
Chef's knife
45. 40 dishes
back of the house
bolster
French Service - number of dishes in the first two courses
filleting knife
46. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
abrasive cleaner
Class C Fire
Two-Stage Cooling Method
47. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
7th Step in Washing Hands
Critical Limits
Butler Service
toque
48. 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
Two-Stage Cooling Method
yield
Julienne Knife Cut
49. Turn off the water using a towel
sanitize
Class K Fire
7th Step in Washing Hands
Carrying a Knife
50. Kitchen area
One-Stage Cooling Method
back of the house
Family Service
M.S.D.S.