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. Tbsp
Butler Service
parasite
Brunch Service
Abbreviation for Tablespoon
2. Done by an approved fire extinguisher service company
crumber
Number of Evacuation Routes
Recharging a Fire Extinguisher
Julienne Knife Cut
3. 50
Treating a Second Degree Burn
Class B Fire
Dry Goods Temperature
Second Step in the Flow of Food
4. Hazard Analysis Critical Control Points
HACCP
Class B Fire
M.S.D.S.
back of the house
5. 18 inches
width of cover
M.S.D.S.
English Service
EPA
6. Remove the heat source
steel
Treating a Second Degree Burn
brigade
PASS system
7. 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
abrasive cleaner
brigade
Class C Fire
3rd MSDS
8. Develop a Verification System
paring knife
Last Step of the HACCP system
abrasive cleaner
captain
9. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
Brunch Service
Family Service
steel
number of steps in the HACCP system
10. Down at the side - tip pointed down away from others
Food Safety Audit
filleting knife
Carrying a Knife
toque
11. 1) reduce temperature to 70
corrective action
Two-Stage Cooling Method
number of steps in the HACCP system
abrasive cleaner
12. Multi-cellular organisms that are far larger than both bacteria and viruses
head chef
parasite
brigade
abrasive cleaner
13. Caused by fat fryers and other appliances dealing with oils and fats
Class K Fire
PASS system
Butler Service
abrasive cleaner
14. Reduce temperature to 40
Hood Systems to Extinguish Fires
PASS system
Temperature danger zone
One-Stage Cooling Method
15. Tsp
Hazard Analysis
M.S.D.S.
Russian Service
Abbreviation for Teaspoon
16. Dining room area
CPR training should be renewed...
brigade
Julienne Knife Cut
front of the house
17. The utensils used first should be placed on the outside
HACCP
sous chef
Take-Out Service
Arrangement of Flatware
18. 20
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
19. Caused by gas - crease - oil - and/or liquid stored under pressured
CPR training should be renewed...
Second Step in the Flow of Food
Class B Fire
brigade
20. A combination of buffet style breakfast and lunch with American service
Food Safety Audit
French Service - number of dishes in the first two courses
Class C Fire
Brunch Service
21. The heel of the blade where the handle and the blade come together - providing greater strength
Bread and Butter Plate Placement
bolster
Folded Cloth Napkin Placements
EPA
22. The most time-consuming knife
width of cover
turned or tourner
arson
Dessert Flatware Placement
23. Originated in Europe as an alternative to home cooking
filleting knife
Take-Out Service
Butler Service
FAT TOM
24. A device used to remove crumbs from the table
Hazard Analysis
Dry Goods Temperature
crumber
Butler Service
25. 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
front of the house
Recharging a Fire Extinguisher
PASS system
26. Carves and serves meats or fish and their accompaniments from the meat cart
captain
English Service
Refrigerator Temperature
toque
27. 2 routes
Julienne Knife Cut
English Service
Number of Evacuation Routes
One-Stage Cooling Method
28. Material Safety Data Sheet - specific hazards posed by a chemical
sanitize
M.S.D.S.
Number of Evacuation Routes
paring knife
29. 1) liquid or powder chemicals 2) gases
Glassare Placement
Last Step of the HACCP system
Hood Systems to Extinguish Fires
number of steps in the HACCP system
30. The guests serve themselves from large platters
Class K Fire
Butler Service
Temperature danger zone
sommelier - or wine steward
31. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
toque
EPA
Hood Systems to Extinguish Fires
Glassare Placement
32. Second most frequently used knife
Carrying a Knife
Device used to Measure Vanilla
width of cover
paring knife
33. 180
Sanitation Temperature
time-temperature abused food
Hazard Analysis
Holding Cold Foods
34. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
Holding Cold Foods
Heimlich Maneuver
EPA
Hood Systems to Extinguish Fires
35. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
yield
Holding Cold Foods
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Degree Angle used when sharpening Chef's knives with a whetstone
36. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
PASS system
HCS
Holding Hot Foods
American Style Service
37. Water activity - or moisture level within foods
Aw
Food Safety Audit
Degree Angle used when sharpening Chef's knives with a whetstone
brigade
38. 8
Two-Stage Cooling Method
paring knife
Class C Fire
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
39. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
abrasive cleaner
serviceware
Class C Fire
American Style Service
40. The act of deliberately setting a fire
CPR training should be renewed...
arson
Two-Stage Cooling Method
time-temperature abused food
41. 1/8 1/8 1-2 inches
Family Service
Number of Evacuation Routes
Critical Limits
Julienne Knife Cut
42. Every year
brigade
Class B Fire
CPR training should be renewed...
English Service
43. Used to scour dirt and grease that has back or burned within a pot or pan
parasite
abrasive cleaner
Device used to Measure Flour
Class C Fire
44. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
Class C Fire
English Service
Folded Cloth Napkin Placements
Biological Hazards
45. Direct and cross
Cup and Saucer Placement
Dessert Flatware Placement
HCS
Types of Contamination
46. Above the plate
Second Step in the Flow of Food
Dessert Flatware Placement
FAT TOM
Class B Fire
47. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
Dessert Flatware Placement
Butler Service
server (front waiter)
sommelier - or wine steward
48. 1 inch
Treating a Second Degree Burn
Class A Fire Extinguisher
width of plate from table
parasite
49. Caused by switches - wiring - and/or metals
Class D Fire
Take-Out Service
Sanitation Temperature
FAT TOM
50. Above 135
Refrigerator Temperature
Device used to Measure Milk
Cup and Saucer Placement
Holding Hot Foods