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Test your basic knowledge |
Culinary Arts 102
Start Test
Study First
Subject
:
cooking
Instructions:
Answer 50 questions in 15 minutes.
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study here
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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. Dining room area
Class B Fire
paring knife
front of the house
Dessert Flatware Placement
2. Below 41
Biological Hazards
sommelier - or wine steward
crumber
Holding Cold Foods
3. Second in line of responsibility after the head chef -in charge of the brigades
abrasive cleaner
Side-Table Service
sous chef
turned or tourner
4. The utensils used first should be placed on the outside
width of plate from table
Arrangement of Flatware
Dry Goods Temperature
Sanitation Temperature
5. 2 routes
Treating a Second Degree Burn
Number of Evacuation Routes
Julienne Knife Cut
Sanitation Temperature
6. 1) reduce temperature to 70
Two-Stage Cooling Method
Chef's knife
Aw
Class C Fire
7. Prevents hair from falling into the food
Food Safety Audit
Class B Fire
Abbreviation for Tablespoon
toque
8. Sanitation standards for keeping food safe
parasite
Brunch Service
F.D.A. Food Code
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
9. Kitchen area
back of the house
Holding Cold Foods
crumber
7th Step in Washing Hands
10. Liquid measures
Device used to Measure Milk
Take-Out Service
Biological Hazards
maitre d'
11. The most predominantly used service in the United States
yield
head chef
Cup and Saucer Placement
American Style Service
12. The guests serve themselves from large platters
Butler Service
paring knife
sanitize
Heimlich Maneuver
13. Tbsp
abrasive cleaner
Abbreviation for Tablespoon
sanitize
Folded Cloth Napkin Placements
14. 20
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15. Remove the heat source
Side-Table Service
Take-Out Service
Treating a Second Degree Burn
abrasive cleaner
16. 38
FAT TOM
Refrigerator Temperature
Device used to Measure Flour
sous chef
17. A device used to remove crumbs from the table
head chef
crumber
Device used to Measure Flour
abrasive cleaner
18. To the right - above the flatware - to the right of the glassware
server (front waiter)
EPA
Cup and Saucer Placement
Family Service
19. A.k.a. platter service -waiter serves the guest from left from a large platter
Device used to Measure Milk
Treating a Second Degree Burn
Russian Service
Hood Systems to Extinguish Fires
20. The most commonly used knife
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21. Second in line of responsibility after the captain
back of the house
Types of Contamination
Class B Fire
server (front waiter)
22. Caused by gas - crease - oil - and/or liquid stored under pressured
Treating a Second Degree Burn
filleting knife
Class B Fire
Holding Hot Foods
23. Above 135
Holding Hot Foods
Take-Out Service
Brunch Service
Class C Fire
24. The act of deliberately setting a fire
parasite
crumber
arson
Biological Hazards
25. Water activity - or moisture level within foods
sanitize
corrective action
Aw
Take-Out Service
26. Material Safety Data Sheet - specific hazards posed by a chemical
bolster
width of plate from table
Number of Evacuation Routes
M.S.D.S.
27. Multi-cellular organisms that are far larger than both bacteria and viruses
Second Step in the Flow of Food
Sanitation Temperature
Take-Out Service
parasite
28. 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
F.D.A. Food Code
M.S.D.S.
Butler Service
PASS system
29. Develop a Verification System
back of the house
Last Step of the HACCP system
Family Service
front of the house
30. Bacteria - viruses - parasites - and fungi
Glassare Placement
Hood Systems to Extinguish Fires
Biological Hazards
Types of Contamination
31. 41
Take-Out Service
sous chef
Bread and Butter Plate Placement
Temperature danger zone
32. Hazard Analysis Critical Control Points
serviceware
HACCP
bolster
Cup and Saucer Placement
33. A group of workers assigned a specific set of tasks
number of steps in the HACCP system
brigade
turned or tourner
M.S.D.S.
34. Originated in Europe as an alternative to home cooking
Class B Fire
head chef
Family Service
Take-Out Service
35. 8
Russian Service
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
yield
Device used to Measure Flour
36. Person responsible for running the front of the house
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37. Caused by switches - wiring - and/or metals
Temperature danger zone
F.D.A. Food Code
Class D Fire
sommelier - or wine steward
38. A combination of buffet style breakfast and lunch with American service
CPR training should be renewed...
Critical Limits
Brunch Service
toque
39. The heel of the blade where the handle and the blade come together - providing greater strength
bolster
Butler Service
Treating a Second Degree Burn
Degree Angle used when sharpening Chef's knives with a whetstone
40. A health inspection
Food Safety Audit
Hood Systems to Extinguish Fires
Class D Fire
Bread and Butter Plate Placement
41. Down at the side - tip pointed down away from others
back of the house
Carrying a Knife
Recharging a Fire Extinguisher
captain
42. Measuring spoon
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
corrective action
Device used to Measure Vanilla
Sanitation Temperature
43. 1 inch
Bread and Butter Plate Placement
large dice cut
corrective action
width of plate from table
44. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Class D Fire
Device used to Measure Flour
Class C Fire
Carrying a Knife
45. When the food is placed on the table in serving dishes and the guests serve themselves
Family Service
Russian Service
Types of Contamination
Dry Goods Temperature
46. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
HCS
American Style Service
Heimlich Maneuver
Dry Goods Temperature
47. A.k.a. cube
3rd MSDS
head chef
large dice cut
sous chef
48. Food within the temperature danger zone for a certain period of time
parasite
time-temperature abused food
Aw
CPR training should be renewed...
49. Second most frequently used knife
paring knife
Abbreviation for Tablespoon
CPR training should be renewed...
abrasive cleaner
50. Turn off the water using a towel
FAT TOM
Class A Fire Extinguisher
Butler Service
7th Step in Washing Hands
Can you answer 50 questions in 15 minutes?
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