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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. Prevents hair from falling into the food
Device used to Measure Flour
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
3rd MSDS
toque
2. Multi-cellular organisms that are far larger than both bacteria and viruses
Two-Stage Cooling Method
Julienne Knife Cut
parasite
maitre d'
3. Hazard Analysis Critical Control Points
HACCP
Temperature danger zone
filleting knife
Folded Cloth Napkin Placements
4. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
Heimlich Maneuver
Hazard Analysis
Holding Hot Foods
head chef
5. Kitchen area
back of the house
Abbreviation for Teaspoon
time-temperature abused food
serviceware
6. Above the plate
English Service
Number of Evacuation Routes
Dessert Flatware Placement
Degree Angle used when sharpening Chef's knives with a whetstone
7. A group of workers assigned a specific set of tasks
Take-Out Service
maitre d'
number of steps in the HACCP system
brigade
8. Below 41
Class D Fire
Holding Cold Foods
bolster
Treating a Second Degree Burn
9. A.k.a. cube
Arrangement of Flatware
FAT TOM
large dice cut
filleting knife
10. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
FAT TOM
Folded Cloth Napkin Placements
Abbreviation for Tablespoon
steel
11. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
Class K Fire
Recharging a Fire Extinguisher
steel
number of steps in the HACCP system
12. Receiving
Device used to Measure Flour
Second Step in the Flow of Food
American Style Service
Class D Fire
13. The correction of food in their specific temperature danger zone
large dice cut
Class K Fire
corrective action
Class D Fire
14. The act of deliberately setting a fire
Class K Fire
Abbreviation for Tablespoon
captain
arson
15. Tbsp
sommelier - or wine steward
HACCP
Abbreviation for Tablespoon
toque
16. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
sommelier - or wine steward
Butler Service
Class C Fire
Carrying a Knife
17. A device used to remove crumbs from the table
sanitize
3rd MSDS
crumber
brigade
18. 1 inch
Folded Cloth Napkin Placements
paring knife
Sanitation Temperature
width of plate from table
19. Food within the temperature danger zone for a certain period of time
front of the house
English Service
time-temperature abused food
Family Service
20. To the right - above the flatware - to the right of the glassware
Glassare Placement
English Service
Cup and Saucer Placement
sommelier - or wine steward
21. 1/8 1/8 1-2 inches
Folded Cloth Napkin Placements
serviceware
Device used to Measure Milk
Julienne Knife Cut
22. Dining room area
Julienne Knife Cut
Russian Service
Brunch Service
front of the house
23. A.k.a. platter service -waiter serves the guest from left from a large platter
Russian Service
steel
Heimlich Maneuver
sommelier - or wine steward
24. Above 135
Holding Cold Foods
Holding Hot Foods
sanitize
Sanitation Temperature
25. When the food is placed on the table in serving dishes and the guests serve themselves
7th Step in Washing Hands
Family Service
English Service
Chef's knife
26. Measuring cup
Holding Hot Foods
Device used to Measure Flour
Refrigerator Temperature
Hood Systems to Extinguish Fires
27. Caused by gas - crease - oil - and/or liquid stored under pressured
Treating a Second Degree Burn
Class B Fire
Critical Limits
Abbreviation for Teaspoon
28. Water activity - or moisture level within foods
sanitize
Aw
captain
7th Step in Washing Hands
29. 180
Sanitation Temperature
Hood Systems to Extinguish Fires
brigade
Recharging a Fire Extinguisher
30. Second in line of responsibility after the head chef -in charge of the brigades
Device used to Measure Milk
sous chef
Abbreviation for Tablespoon
Heimlich Maneuver
31. Turn off the water using a towel
Abbreviation for Teaspoon
7th Step in Washing Hands
Heimlich Maneuver
Device used to Measure Vanilla
32. A combination of buffet style breakfast and lunch with American service
Brunch Service
Temperature danger zone
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Hazard Analysis
33. The guests serve themselves from large platters
number of steps in the HACCP system
Heimlich Maneuver
Butler Service
Julienne Knife Cut
34. Direct and cross
One-Stage Cooling Method
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
turned or tourner
Types of Contamination
35. 8
Class K Fire
Brunch Service
parasite
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
36. The heel of the blade where the handle and the blade come together - providing greater strength
Two-Stage Cooling Method
Dessert Flatware Placement
bolster
M.S.D.S.
37. Reduce temperature to 40
Butler Service
One-Stage Cooling Method
Carrying a Knife
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
38. Carves and serves meats or fish and their accompaniments from the meat cart
Class C Fire
captain
paring knife
Food Safety Audit
39. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
Holding Cold Foods
Second Step in the Flow of Food
Critical Limits
Device used to Measure Flour
40. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
bolster
Heimlich Maneuver
FAT TOM
Russian Service
41. Person responsible for running the front of the house
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42. To the left of the plate
Device used to Measure Milk
Bread and Butter Plate Placement
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
brigade
43. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
sanitize
Chef's knife
Abbreviation for Teaspoon
filleting knife
44. Caused by switches - wiring - and/or metals
Class D Fire
server (front waiter)
Types of Contamination
Take-Out Service
45. 2 routes
Family Service
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Number of Evacuation Routes
Class C Fire
46. Bacteria - viruses - parasites - and fungi
Bread and Butter Plate Placement
Recharging a Fire Extinguisher
large dice cut
Biological Hazards
47. Class A + B
toque
sanitize
Class A Fire Extinguisher
corrective action
48. Used to fillet fish
Dry Goods Temperature
Take-Out Service
7th Step in Washing Hands
filleting knife
49. A health inspection
abrasive cleaner
turned or tourner
Family Service
Food Safety Audit
50. 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
Refrigerator Temperature
PASS system
Aw
time-temperature abused food