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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. 180
French Service - number of dishes in the first two courses
sommelier - or wine steward
Sanitation Temperature
One-Stage Cooling Method
2. Food within the temperature danger zone for a certain period of time
Class B Fire
English Service
Julienne Knife Cut
time-temperature abused food
3. Develop a Verification System
number of steps in the HACCP system
Last Step of the HACCP system
Dessert Flatware Placement
head chef
4. 50
Dry Goods Temperature
Family Service
corrective action
Device used to Measure Milk
5. Measuring cup
Device used to Measure Flour
Class K Fire
Heimlich Maneuver
brigade
6. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
sanitize
sous chef
front of the house
7. 41
English Service
Abbreviation for Tablespoon
Temperature danger zone
Class D Fire
8. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
Dry Goods Temperature
Treating a Second Degree Burn
HCS
7th Step in Washing Hands
9. The correction of food in their specific temperature danger zone
Folded Cloth Napkin Placements
7th Step in Washing Hands
Carrying a Knife
corrective action
10. Tsp
Device used to Measure Vanilla
Class D Fire
Abbreviation for Teaspoon
crumber
11. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
steel
paring knife
turned or tourner
Treating a Second Degree Burn
12. A combination of buffet style breakfast and lunch with American service
Food Safety Audit
Brunch Service
Last Step of the HACCP system
Class B Fire
13. Bacteria - viruses - parasites - and fungi
Biological Hazards
Carrying a Knife
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
arson
14. 7 steps
server (front waiter)
Heimlich Maneuver
Holding Cold Foods
number of steps in the HACCP system
15. A.k.a. cube
French Service - number of dishes in the first two courses
large dice cut
sous chef
Aw
16. Receiving
Second Step in the Flow of Food
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Brunch Service
Sanitation Temperature
17. The dishware and utensils used in the dining room - both on and off the table
front of the house
Class C Fire
parasite
serviceware
18. The guests serve themselves from large platters
width of cover
Arrangement of Flatware
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Butler Service
19. Direct and cross
Types of Contamination
Device used to Measure Flour
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
M.S.D.S.
20. Examines the flow of food from the moment you receive it to the service
Brunch Service
Hazard Analysis
time-temperature abused food
Family Service
21. Remove the heat source
yield
head chef
Glassare Placement
Treating a Second Degree Burn
22. 40 dishes
HACCP
large dice cut
back of the house
French Service - number of dishes in the first two courses
23. 1 inch
width of plate from table
English Service
Recharging a Fire Extinguisher
Hood Systems to Extinguish Fires
24. The most commonly used knife
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25. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
maitre d'
sommelier - or wine steward
Class K Fire
number of steps in the HACCP system
26. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
Biological Hazards
serviceware
FAT TOM
Degree Angle used when sharpening Chef's knives with a whetstone
27. Carves and serves meats or fish and their accompaniments from the meat cart
captain
paring knife
front of the house
abrasive cleaner
28. A health inspection
Degree Angle used when sharpening Chef's knives with a whetstone
abrasive cleaner
Holding Hot Foods
Food Safety Audit
29. Used to fillet fish
yield
paring knife
crumber
filleting knife
30. Person responsible for running the front of the house
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31. To the right of the plate - in line with the knife
Hood Systems to Extinguish Fires
Glassare Placement
corrective action
Second Step in the Flow of Food
32. Second most frequently used knife
maitre d'
FAT TOM
Types of Contamination
paring knife
33. Material Safety Data Sheet - specific hazards posed by a chemical
Class A Fire Extinguisher
M.S.D.S.
Device used to Measure Flour
Take-Out Service
34. To the left of the plate
Last Step of the HACCP system
serviceware
French Service - number of dishes in the first two courses
Bread and Butter Plate Placement
35. Table is preset and food is served by a waiter on platters to the room
EPA
HCS
serviceware
English Service
36. Liquid measures
time-temperature abused food
Butler Service
Device used to Measure Milk
Abbreviation for Teaspoon
37. Done by an approved fire extinguisher service company
front of the house
Recharging a Fire Extinguisher
Arrangement of Flatware
time-temperature abused food
38. Caused by switches - wiring - and/or metals
Class D Fire
sanitize
Last Step of the HACCP system
Class B Fire
39. 38
back of the house
Class K Fire
Refrigerator Temperature
Chef's knife
40. 8
CPR training should be renewed...
Class D Fire
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
parasite
41. The most predominantly used service in the United States
width of plate from table
CPR training should be renewed...
Two-Stage Cooling Method
American Style Service
42. Water activity - or moisture level within foods
Family Service
Aw
One-Stage Cooling Method
Carrying a Knife
43. The utensils used first should be placed on the outside
Arrangement of Flatware
Class D Fire
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Heimlich Maneuver
44. 165
width of plate from table
Russian Service
crumber
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
45. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
captain
head chef
Biological Hazards
Critical Limits
46. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
Russian Service
EPA
Refrigerator Temperature
abrasive cleaner
47. Sanitation standards for keeping food safe
yield
width of plate from table
F.D.A. Food Code
7th Step in Washing Hands
48. Originated in Europe as an alternative to home cooking
Heimlich Maneuver
brigade
Take-Out Service
FAT TOM
49. 1) liquid or powder chemicals 2) gases
yield
Hood Systems to Extinguish Fires
captain
Number of Evacuation Routes
50. When the food is placed on the table in serving dishes and the guests serve themselves
F.D.A. Food Code
M.S.D.S.
Family Service
Recharging a Fire Extinguisher