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Test your basic knowledge |
Culinary Arts 102
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Subject
:
cooking
Instructions:
Answer 50 questions in 15 minutes.
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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
Number of Evacuation Routes
3rd MSDS
Critical Limits
server (front waiter)
2. 50
Dry Goods Temperature
Device used to Measure Vanilla
Treating a Second Degree Burn
Hazard Analysis
3. Examines the flow of food from the moment you receive it to the service
Hazard Analysis
Glassare Placement
Side-Table Service
Sanitation Temperature
4. Water activity - or moisture level within foods
Aw
paring knife
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
sous chef
5. 2 routes
Class A Fire Extinguisher
Side-Table Service
Family Service
Number of Evacuation Routes
6. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
Bread and Butter Plate Placement
Folded Cloth Napkin Placements
Holding Hot Foods
toque
7. Tbsp
Dry Goods Temperature
Abbreviation for Tablespoon
Side-Table Service
Butler Service
8. Receiving
crumber
Hazard Analysis
Second Step in the Flow of Food
toque
9. Sanitation standards for keeping food safe
F.D.A. Food Code
EPA
Dry Goods Temperature
FAT TOM
10. Multi-cellular organisms that are far larger than both bacteria and viruses
Folded Cloth Napkin Placements
yield
Last Step of the HACCP system
parasite
11. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Refrigerator Temperature
Class C Fire
Food Safety Audit
large dice cut
12. To the left of the plate
Critical Limits
Class K Fire
One-Stage Cooling Method
Bread and Butter Plate Placement
13. 8
Types of Contamination
Holding Hot Foods
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
front of the house
14. A group of workers assigned a specific set of tasks
Chef's knife
brigade
Dessert Flatware Placement
Carrying a Knife
15. 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
arson
bolster
sanitize
16. 40 dishes
Take-Out Service
French Service - number of dishes in the first two courses
Device used to Measure Milk
bolster
17. Second in line of responsibility after the head chef -in charge of the brigades
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
sous chef
Class C Fire
EPA
18. Caused by fat fryers and other appliances dealing with oils and fats
head chef
Class K Fire
time-temperature abused food
Bread and Butter Plate Placement
19. Reduce temperature to 40
One-Stage Cooling Method
EPA
arson
width of cover
20. Below 41
FAT TOM
Temperature danger zone
Holding Cold Foods
corrective action
21. Originated in Europe as an alternative to home cooking
Take-Out Service
Refrigerator Temperature
M.S.D.S.
Food Safety Audit
22. When the food is placed on the table in serving dishes and the guests serve themselves
Second Step in the Flow of Food
Number of Evacuation Routes
head chef
Family Service
23. Used to fillet fish
Dry Goods Temperature
filleting knife
number of steps in the HACCP system
Device used to Measure Flour
24. Measuring spoon
toque
Device used to Measure Milk
Device used to Measure Vanilla
maitre d'
25. 38
Refrigerator Temperature
sommelier - or wine steward
brigade
front of the house
26. A.k.a. platter service -waiter serves the guest from left from a large platter
Hood Systems to Extinguish Fires
yield
Russian Service
Carrying a Knife
27. 165
back of the house
width of cover
Biological Hazards
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
28. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
Family Service
Heimlich Maneuver
Side-Table Service
Class K Fire
29. Every year
Julienne Knife Cut
server (front waiter)
CPR training should be renewed...
HCS
30. Material Safety Data Sheet - specific hazards posed by a chemical
M.S.D.S.
Cup and Saucer Placement
server (front waiter)
HACCP
31. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Two-Stage Cooling Method
yield
HACCP
32. 1/8 1/8 1-2 inches
Julienne Knife Cut
Take-Out Service
Refrigerator Temperature
brigade
33. Person responsible for running the front of the house
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34. A health inspection
toque
captain
Device used to Measure Milk
Food Safety Audit
35. 7 steps
Bread and Butter Plate Placement
server (front waiter)
number of steps in the HACCP system
Folded Cloth Napkin Placements
36. Table is preset and food is served by a waiter on platters to the room
toque
brigade
paring knife
English Service
37. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
number of steps in the HACCP system
head chef
corrective action
Dessert Flatware Placement
38. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
Holding Cold Foods
toque
HCS
Holding Hot Foods
39. The most commonly used knife
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40. 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 Milk
Abbreviation for Teaspoon
One-Stage Cooling Method
3rd MSDS
41. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
Number of Evacuation Routes
steel
Carrying a Knife
brigade
42. 1) liquid or powder chemicals 2) gases
Hood Systems to Extinguish Fires
bolster
Heimlich Maneuver
Aw
43. Dining room area
Second Step in the Flow of Food
front of the house
Glassare Placement
paring knife
44. To the right - above the flatware - to the right of the glassware
Cup and Saucer Placement
front of the house
back of the house
Food Safety Audit
45. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
Dessert Flatware Placement
filleting knife
time-temperature abused food
EPA
46. 41
French Service - number of dishes in the first two courses
serviceware
Temperature danger zone
number of steps in the HACCP system
47. Tsp
Food Safety Audit
Abbreviation for Teaspoon
Temperature danger zone
English Service
48. Measuring cup
HCS
Device used to Measure Flour
large dice cut
Biological Hazards
49. Prevents hair from falling into the food
toque
Chef's knife
sommelier - or wine steward
number of steps in the HACCP system
50. 1) reduce temperature to 70
Two-Stage Cooling Method
width of cover
head chef
One-Stage Cooling Method
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