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. Used to fillet fish
filleting knife
Critical Limits
width of cover
yield
2. Carves and serves meats or fish and their accompaniments from the meat cart
captain
Side-Table Service
Holding Cold Foods
Butler Service
3. Measuring spoon
Biological Hazards
Last Step of the HACCP system
Hood Systems to Extinguish Fires
Device used to Measure Vanilla
4. Tbsp
English Service
Holding Hot Foods
Abbreviation for Tablespoon
HACCP
5. 165
Second Step in the Flow of Food
Treating a Second Degree Burn
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Hazard Analysis
6. Caused by gas - crease - oil - and/or liquid stored under pressured
Folded Cloth Napkin Placements
Food Safety Audit
Last Step of the HACCP system
Class B Fire
7. Tsp
Sanitation Temperature
server (front waiter)
Abbreviation for Teaspoon
serviceware
8. Dining room area
front of the house
Bread and Butter Plate Placement
Recharging a Fire Extinguisher
Russian Service
9. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
HCS
back of the house
sous chef
Class D Fire
10. Down at the side - tip pointed down away from others
Cup and Saucer Placement
Carrying a Knife
width of plate from table
parasite
11. A device used to remove crumbs from the table
serviceware
crumber
Dessert Flatware Placement
width of plate from table
12. Class A + B
Cup and Saucer Placement
turned or tourner
Class A Fire Extinguisher
Family Service
13. Used to scour dirt and grease that has back or burned within a pot or pan
abrasive cleaner
back of the house
Critical Limits
corrective action
14. Receiving
HCS
Second Step in the Flow of Food
sous chef
large dice cut
15. Water activity - or moisture level within foods
parasite
Butler Service
Aw
Russian Service
16. Reduce temperature to 40
American Style Service
corrective action
One-Stage Cooling Method
Hood Systems to Extinguish Fires
17. The most commonly used knife
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
18. The correction of food in their specific temperature danger zone
bolster
Julienne Knife Cut
Chef's knife
corrective action
19. Sanitation standards for keeping food safe
server (front waiter)
Food Safety Audit
time-temperature abused food
F.D.A. Food Code
20. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
head chef
Two-Stage Cooling Method
Side-Table Service
HACCP
21. Second in line of responsibility after the head chef -in charge of the brigades
Holding Cold Foods
7th Step in Washing Hands
sous chef
Glassare Placement
22. Examines the flow of food from the moment you receive it to the service
width of cover
Hazard Analysis
Critical Limits
Device used to Measure Vanilla
23. 41
Hood Systems to Extinguish Fires
Temperature danger zone
Last Step of the HACCP system
Abbreviation for Teaspoon
24. 1 inch
width of plate from table
Degree Angle used when sharpening Chef's knives with a whetstone
Arrangement of Flatware
Julienne Knife Cut
25. Second in line of responsibility after the captain
server (front waiter)
Abbreviation for Tablespoon
Recharging a Fire Extinguisher
Device used to Measure Vanilla
26. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
large dice cut
corrective action
Sanitation Temperature
FAT TOM
27. A group of workers assigned a specific set of tasks
Class D Fire
sous chef
brigade
Class K Fire
28. 2 routes
Number of Evacuation Routes
Temperature danger zone
brigade
sous chef
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
width of cover
steel
3rd MSDS
large dice cut
30. A health inspection
Heimlich Maneuver
Food Safety Audit
One-Stage Cooling Method
front of the house
31. 7 steps
Aw
yield
number of steps in the HACCP system
American Style Service
32. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
Butler Service
Device used to Measure Vanilla
sanitize
Class C Fire
33. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
Critical Limits
Take-Out Service
Folded Cloth Napkin Placements
number of steps in the HACCP system
34. 1/8 1/8 1-2 inches
Abbreviation for Teaspoon
Refrigerator Temperature
Julienne Knife Cut
FAT TOM
35. The act of deliberately setting a fire
server (front waiter)
sous chef
arson
time-temperature abused food
36. 20
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
37. 180
7th Step in Washing Hands
abrasive cleaner
Sanitation Temperature
Butler Service
38. The heel of the blade where the handle and the blade come together - providing greater strength
bolster
Arrangement of Flatware
American Style Service
Russian Service
39. The dishware and utensils used in the dining room - both on and off the table
Treating a Second Degree Burn
Sanitation Temperature
Device used to Measure Vanilla
serviceware
40. 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.
yield
captain
server (front waiter)
41. To the right of the plate - in line with the knife
Device used to Measure Flour
Hood Systems to Extinguish Fires
Glassare Placement
number of steps in the HACCP system
42. Second most frequently used knife
paring knife
abrasive cleaner
steel
toque
43. Above the plate
crumber
Dessert Flatware Placement
Chef's knife
Take-Out Service
44. To the left of the plate
Bread and Butter Plate Placement
French Service - number of dishes in the first two courses
Glassare Placement
7th Step in Washing Hands
45. Prevents hair from falling into the food
toque
Last Step of the HACCP system
paring knife
Number of Evacuation Routes
46. Multi-cellular organisms that are far larger than both bacteria and viruses
number of steps in the HACCP system
parasite
Sanitation Temperature
maitre d'
47. 18 inches
Device used to Measure Milk
width of cover
arson
Carrying a Knife
48. Originated in Europe as an alternative to home cooking
Take-Out Service
Refrigerator Temperature
PASS system
Folded Cloth Napkin Placements
49. 38
Dry Goods Temperature
Class B Fire
Refrigerator Temperature
Holding Cold Foods
50. Caused by switches - wiring - and/or metals
Brunch Service
EPA
Class D Fire
brigade