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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. Receiving
Second Step in the Flow of Food
width of cover
Holding Hot Foods
Class A Fire Extinguisher
2. Water activity - or moisture level within foods
Class B Fire
Aw
Butler Service
Julienne Knife Cut
3. A.k.a. platter service -waiter serves the guest from left from a large platter
Types of Contamination
sous chef
steel
Russian Service
4. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
HCS
3rd MSDS
CPR training should be renewed...
Julienne Knife Cut
5. 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
Device used to Measure Milk
Hood Systems to Extinguish Fires
3rd MSDS
Abbreviation for Teaspoon
6. Sanitation standards for keeping food safe
English Service
F.D.A. Food Code
Carrying a Knife
CPR training should be renewed...
7. Below 41
Class A Fire Extinguisher
Holding Cold Foods
French Service - number of dishes in the first two courses
toque
8. Reduce temperature to 40
sous chef
number of steps in the HACCP system
Device used to Measure Flour
One-Stage Cooling Method
9. The guests serve themselves from large platters
Abbreviation for Tablespoon
Butler Service
Holding Hot Foods
number of steps in the HACCP system
10. 165
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
corrective action
filleting knife
11. Multi-cellular organisms that are far larger than both bacteria and viruses
parasite
Refrigerator Temperature
American Style Service
Family Service
12. The correction of food in their specific temperature danger zone
width of cover
Temperature danger zone
Take-Out Service
corrective action
13. The heel of the blade where the handle and the blade come together - providing greater strength
Dessert Flatware Placement
Sanitation Temperature
bolster
CPR training should be renewed...
14. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
steel
Hazard Analysis
Family Service
Class K Fire
15. To the right - above the flatware - to the right of the glassware
turned or tourner
Cup and Saucer Placement
American Style Service
Class A Fire Extinguisher
16. Used to scour dirt and grease that has back or burned within a pot or pan
Take-Out Service
Chef's knife
abrasive cleaner
Brunch Service
17. The most time-consuming knife
Heimlich Maneuver
Glassare Placement
turned or tourner
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
18. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
Brunch Service
Critical Limits
Aw
arson
19. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
F.D.A. Food Code
arson
head chef
captain
20. Every year
large dice cut
Glassare Placement
Hood Systems to Extinguish Fires
CPR training should be renewed...
21. Turn off the water using a towel
Holding Hot Foods
Dessert Flatware Placement
7th Step in Washing Hands
abrasive cleaner
22. A group of workers assigned a specific set of tasks
Degree Angle used when sharpening Chef's knives with a whetstone
brigade
captain
Dessert Flatware Placement
23. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
yield
Last Step of the HACCP system
sanitize
steel
24. Down at the side - tip pointed down away from others
Dessert Flatware Placement
arson
Two-Stage Cooling Method
Carrying a Knife
25. 2 routes
Number of Evacuation Routes
Two-Stage Cooling Method
Types of Contamination
Hazard Analysis
26. 1) reduce temperature to 70
Two-Stage Cooling Method
sommelier - or wine steward
M.S.D.S.
Class A Fire Extinguisher
27. The act of deliberately setting a fire
arson
Last Step of the HACCP system
Types of Contamination
Brunch Service
28. 8
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
abrasive cleaner
Class B Fire
arson
29. The dishware and utensils used in the dining room - both on and off the table
server (front waiter)
sommelier - or wine steward
Carrying a Knife
serviceware
30. To the right of the plate - in line with the knife
steel
Last Step of the HACCP system
American Style Service
Glassare Placement
31. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
time-temperature abused food
Treating a Second Degree Burn
Russian Service
Folded Cloth Napkin Placements
32. Used to fillet fish
Recharging a Fire Extinguisher
filleting knife
French Service - number of dishes in the first two courses
Refrigerator Temperature
33. 7 steps
width of cover
Carrying a Knife
number of steps in the HACCP system
Class B Fire
34. Table is preset and food is served by a waiter on platters to the room
time-temperature abused food
EPA
English Service
Aw
35. Bacteria - viruses - parasites - and fungi
Biological Hazards
M.S.D.S.
Family Service
Class D Fire
36. 20
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37. 41
Second Step in the Flow of Food
Julienne Knife Cut
Class A Fire Extinguisher
Temperature danger zone
38. Originated in Europe as an alternative to home cooking
Take-Out Service
Two-Stage Cooling Method
Types of Contamination
EPA
39. Second most frequently used knife
Class C Fire
HACCP
Chef's knife
paring knife
40. Measuring spoon
Class C Fire
Device used to Measure Vanilla
sous chef
CPR training should be renewed...
41. 38
turned or tourner
Device used to Measure Vanilla
Refrigerator Temperature
large dice cut
42. The most commonly used knife
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43. 50
Sanitation Temperature
Dry Goods Temperature
front of the house
large dice cut
44. Tsp
Abbreviation for Teaspoon
sommelier - or wine steward
Dessert Flatware Placement
Aw
45. Caused by switches - wiring - and/or metals
sommelier - or wine steward
Class D Fire
Carrying a Knife
FAT TOM
46. Remove the heat source
Treating a Second Degree Burn
CPR training should be renewed...
Chef's knife
Family Service
47. The utensils used first should be placed on the outside
Arrangement of Flatware
Types of Contamination
Device used to Measure Milk
Recharging a Fire Extinguisher
48. Second in line of responsibility after the head chef -in charge of the brigades
HACCP
Class K Fire
Dry Goods Temperature
sous chef
49. Caused by gas - crease - oil - and/or liquid stored under pressured
Class B Fire
Butler Service
Holding Hot Foods
Class D Fire
50. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
Heimlich Maneuver
Dessert Flatware Placement
captain
Class A Fire Extinguisher