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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. Used to fillet fish
filleting knife
Critical Limits
HACCP
Recharging a Fire Extinguisher
2. The most time-consuming knife
Bread and Butter Plate Placement
American Style Service
toque
turned or tourner
3. Dishes are prepared and finished off at the table -use of a cart
Abbreviation for Tablespoon
Take-Out Service
large dice cut
Side-Table Service
4. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
abrasive cleaner
steel
width of cover
Temperature danger zone
5. Develop a Verification System
EPA
Last Step of the HACCP system
time-temperature abused food
HCS
6. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
FAT TOM
Holding Cold Foods
number of steps in the HACCP system
Sanitation Temperature
7. The most commonly used knife
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8. 38
Refrigerator Temperature
Device used to Measure Milk
Russian Service
Critical Limits
9. 1) reduce temperature to 70
maitre d'
bolster
Two-Stage Cooling Method
Critical Limits
10. Receiving
Critical Limits
Hood Systems to Extinguish Fires
maitre d'
Second Step in the Flow of Food
11. Caused by switches - wiring - and/or metals
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Class D Fire
sommelier - or wine steward
Second Step in the Flow of Food
12. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
width of cover
Glassare Placement
HCS
corrective action
13. 50
PASS system
Food Safety Audit
crumber
Dry Goods Temperature
14. Direct and cross
corrective action
Class K Fire
paring knife
Types of Contamination
15. Examines the flow of food from the moment you receive it to the service
bolster
Cup and Saucer Placement
Hazard Analysis
crumber
16. A device used to remove crumbs from the table
server (front waiter)
crumber
EPA
Critical Limits
17. Multi-cellular organisms that are far larger than both bacteria and viruses
filleting knife
Second Step in the Flow of Food
parasite
Number of Evacuation Routes
18. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Recharging a Fire Extinguisher
Class C Fire
Number of Evacuation Routes
Dry Goods Temperature
19. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
width of cover
Second Step in the Flow of Food
Class D Fire
sommelier - or wine steward
20. Caused by gas - crease - oil - and/or liquid stored under pressured
sous chef
Class B Fire
Bread and Butter Plate Placement
width of plate from table
21. Reduce temperature to 40
One-Stage Cooling Method
paring knife
front of the house
Sanitation Temperature
22. Bacteria - viruses - parasites - and fungi
Biological Hazards
Dry Goods Temperature
Aw
front of the house
23. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
English Service
Treating a Second Degree Burn
head chef
Folded Cloth Napkin Placements
24. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
Family Service
EPA
Class D Fire
Hazard Analysis
25. Table is preset and food is served by a waiter on platters to the room
Food Safety Audit
Second Step in the Flow of Food
English Service
Biological Hazards
26. Carves and serves meats or fish and their accompaniments from the meat cart
Glassare Placement
captain
steel
corrective action
27. 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
number of steps in the HACCP system
3rd MSDS
abrasive cleaner
Take-Out Service
28. 1) liquid or powder chemicals 2) gases
Take-Out Service
F.D.A. Food Code
Device used to Measure Milk
Hood Systems to Extinguish Fires
29. Above 135
filleting knife
Refrigerator Temperature
Holding Hot Foods
head chef
30. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
sanitize
time-temperature abused food
back of the house
Chef's knife
31. A.k.a. platter service -waiter serves the guest from left from a large platter
Abbreviation for Tablespoon
Refrigerator Temperature
Russian Service
toque
32. When the food is placed on the table in serving dishes and the guests serve themselves
brigade
toque
Family Service
M.S.D.S.
33. The heel of the blade where the handle and the blade come together - providing greater strength
bolster
Number of Evacuation Routes
Class B Fire
captain
34. 180
Carrying a Knife
Holding Hot Foods
Last Step of the HACCP system
Sanitation Temperature
35. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
Heimlich Maneuver
steel
Two-Stage Cooling Method
French Service - number of dishes in the first two courses
36. The act of deliberately setting a fire
arson
Second Step in the Flow of Food
time-temperature abused food
3rd MSDS
37. Second most frequently used knife
Sanitation Temperature
width of plate from table
Aw
paring knife
38. 1/8 1/8 1-2 inches
F.D.A. Food Code
Julienne Knife Cut
serviceware
turned or tourner
39. 41
brigade
Temperature danger zone
Two-Stage Cooling Method
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
40. Turn off the water using a towel
Arrangement of Flatware
7th Step in Washing Hands
steel
Abbreviation for Teaspoon
41. Remove the heat source
crumber
serviceware
Side-Table Service
Treating a Second Degree Burn
42. Above the plate
Arrangement of Flatware
maitre d'
Class K Fire
Dessert Flatware Placement
43. Second in line of responsibility after the head chef -in charge of the brigades
American Style Service
toque
Abbreviation for Teaspoon
sous chef
44. 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
Holding Hot Foods
M.S.D.S.
Second Step in the Flow of Food
PASS system
45. 18 inches
width of cover
PASS system
Degree Angle used when sharpening Chef's knives with a whetstone
French Service - number of dishes in the first two courses
46. A combination of buffet style breakfast and lunch with American service
Glassare Placement
Brunch Service
sommelier - or wine steward
Two-Stage Cooling Method
47. 165
Treating a Second Degree Burn
time-temperature abused food
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
F.D.A. Food Code
48. Person responsible for running the front of the house
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49. The utensils used first should be placed on the outside
Julienne Knife Cut
French Service - number of dishes in the first two courses
Holding Cold Foods
Arrangement of Flatware
50. The dishware and utensils used in the dining room - both on and off the table
Device used to Measure Milk
serviceware
Hood Systems to Extinguish Fires
HCS