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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. 38
Refrigerator Temperature
paring knife
Food Safety Audit
crumber
2. Dishes are prepared and finished off at the table -use of a cart
Heimlich Maneuver
large dice cut
Side-Table Service
Class C Fire
3. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
head chef
Folded Cloth Napkin Placements
Arrangement of Flatware
large dice cut
4. Table is preset and food is served by a waiter on platters to the room
sanitize
English Service
7th Step in Washing Hands
Device used to Measure Vanilla
5. Develop a Verification System
Last Step of the HACCP system
Glassare Placement
number of steps in the HACCP system
Carrying a Knife
6. 20
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7. 1) reduce temperature to 70
Chef's knife
Two-Stage Cooling Method
Butler Service
Food Safety Audit
8. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
head chef
sommelier - or wine steward
server (front waiter)
Food Safety Audit
9. The most predominantly used service in the United States
Two-Stage Cooling Method
American Style Service
corrective action
F.D.A. Food Code
10. 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
Types of Contamination
Glassare Placement
English Service
3rd MSDS
11. When the food is placed on the table in serving dishes and the guests serve themselves
Temperature danger zone
Family Service
Types of Contamination
7th Step in Washing Hands
12. Done by an approved fire extinguisher service company
Sanitation Temperature
Refrigerator Temperature
Recharging a Fire Extinguisher
Butler Service
13. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
bolster
yield
steel
One-Stage Cooling Method
14. Sanitation standards for keeping food safe
F.D.A. Food Code
sanitize
brigade
Heimlich Maneuver
15. Hazard Analysis Critical Control Points
server (front waiter)
HACCP
head chef
crumber
16. A.k.a. platter service -waiter serves the guest from left from a large platter
arson
Food Safety Audit
Folded Cloth Napkin Placements
Russian Service
17. 41
Class D Fire
Temperature danger zone
English Service
French Service - number of dishes in the first two courses
18. Second most frequently used knife
paring knife
HCS
American Style Service
Class D Fire
19. The utensils used first should be placed on the outside
Folded Cloth Napkin Placements
Arrangement of Flatware
Refrigerator Temperature
Take-Out Service
20. Multi-cellular organisms that are far larger than both bacteria and viruses
parasite
Hood Systems to Extinguish Fires
Second Step in the Flow of Food
time-temperature abused food
21. Above 135
Holding Hot Foods
width of cover
time-temperature abused food
HACCP
22. 1 inch
abrasive cleaner
yield
width of plate from table
Types of Contamination
23. Dining room area
Glassare Placement
front of the house
Second Step in the Flow of Food
Take-Out Service
24. Direct and cross
Types of Contamination
Abbreviation for Teaspoon
Device used to Measure Vanilla
FAT TOM
25. 1) liquid or powder chemicals 2) gases
Last Step of the HACCP system
American Style Service
Hood Systems to Extinguish Fires
yield
26. To the right of the plate - in line with the knife
Abbreviation for Tablespoon
bolster
Glassare Placement
toque
27. The most time-consuming knife
width of cover
steel
turned or tourner
Number of Evacuation Routes
28. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
Folded Cloth Napkin Placements
Butler Service
F.D.A. Food Code
HACCP
29. Above the plate
head chef
HACCP
parasite
Dessert Flatware Placement
30. Reduce temperature to 40
One-Stage Cooling Method
large dice cut
abrasive cleaner
Critical Limits
31. A.k.a. cube
7th Step in Washing Hands
large dice cut
Aw
Last Step of the HACCP system
32. The act of deliberately setting a fire
arson
FAT TOM
filleting knife
Second Step in the Flow of Food
33. Tbsp
Types of Contamination
Abbreviation for Tablespoon
Food Safety Audit
large dice cut
34. To the right - above the flatware - to the right of the glassware
Cup and Saucer Placement
Number of Evacuation Routes
One-Stage Cooling Method
Sanitation Temperature
35. Originated in Europe as an alternative to home cooking
Treating a Second Degree Burn
Second Step in the Flow of Food
Take-Out Service
FAT TOM
36. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
Critical Limits
CPR training should be renewed...
Brunch Service
Take-Out Service
37. Water activity - or moisture level within foods
HACCP
Holding Hot Foods
Carrying a Knife
Aw
38. 1/8 1/8 1-2 inches
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Julienne Knife Cut
Abbreviation for Tablespoon
FAT TOM
39. Receiving
Holding Hot Foods
Second Step in the Flow of Food
brigade
Device used to Measure Vanilla
40. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Butler Service
Class C Fire
English Service
Julienne Knife Cut
41. A health inspection
Device used to Measure Flour
Abbreviation for Tablespoon
Class C Fire
Food Safety Audit
42. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
Class B Fire
number of steps in the HACCP system
Recharging a Fire Extinguisher
FAT TOM
43. Class A + B
Dessert Flatware Placement
Abbreviation for Teaspoon
Aw
Class A Fire Extinguisher
44. Prevents hair from falling into the food
FAT TOM
sous chef
toque
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
45. 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
number of steps in the HACCP system
PASS system
maitre d'
Biological Hazards
46. Used to scour dirt and grease that has back or burned within a pot or pan
English Service
time-temperature abused food
abrasive cleaner
Bread and Butter Plate Placement
47. Measuring cup
bolster
Temperature danger zone
Types of Contamination
Device used to Measure Flour
48. Second in line of responsibility after the captain
FAT TOM
Class A Fire Extinguisher
server (front waiter)
maitre d'
49. Second in line of responsibility after the head chef -in charge of the brigades
serviceware
sous chef
crumber
Family Service
50. Carves and serves meats or fish and their accompaniments from the meat cart
Sanitation Temperature
captain
sanitize
serviceware