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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. Develop a Verification System
number of steps in the HACCP system
American Style Service
Last Step of the HACCP system
One-Stage Cooling Method
2. 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
Dessert Flatware Placement
Family Service
Number of Evacuation Routes
PASS system
3. Originated in Europe as an alternative to home cooking
Second Step in the Flow of Food
yield
Take-Out Service
Class C Fire
4. Person responsible for running the front of the house
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5. Second in line of responsibility after the head chef -in charge of the brigades
arson
corrective action
sous chef
M.S.D.S.
6. A health inspection
width of plate from table
Food Safety Audit
Aw
Class A Fire Extinguisher
7. A combination of buffet style breakfast and lunch with American service
Device used to Measure Flour
Device used to Measure Milk
turned or tourner
Brunch Service
8. Direct and cross
Refrigerator Temperature
Types of Contamination
Abbreviation for Tablespoon
Glassare Placement
9. Used to scour dirt and grease that has back or burned within a pot or pan
abrasive cleaner
Abbreviation for Tablespoon
Heimlich Maneuver
French Service - number of dishes in the first two courses
10. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
Critical Limits
HACCP
Treating a Second Degree Burn
FAT TOM
11. Class A + B
Class A Fire Extinguisher
Carrying a Knife
Second Step in the Flow of Food
sommelier - or wine steward
12. Measuring spoon
yield
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Device used to Measure Vanilla
F.D.A. Food Code
13. 1) liquid or powder chemicals 2) gases
Types of Contamination
F.D.A. Food Code
Dry Goods Temperature
Hood Systems to Extinguish Fires
14. A.k.a. platter service -waiter serves the guest from left from a large platter
Device used to Measure Flour
CPR training should be renewed...
front of the house
Russian Service
15. Remove the heat source
Treating a Second Degree Burn
number of steps in the HACCP system
serviceware
Device used to Measure Milk
16. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
sanitize
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Abbreviation for Teaspoon
captain
17. A.k.a. cube
large dice cut
Butler Service
server (front waiter)
English Service
18. Above 135
Biological Hazards
large dice cut
Chef's knife
Holding Hot Foods
19. 165
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
English Service
serviceware
front of the house
20. The correction of food in their specific temperature danger zone
Hood Systems to Extinguish Fires
Hazard Analysis
large dice cut
corrective action
21. The heel of the blade where the handle and the blade come together - providing greater strength
CPR training should be renewed...
bolster
brigade
Recharging a Fire Extinguisher
22. The most predominantly used service in the United States
toque
Treating a Second Degree Burn
corrective action
American Style Service
23. Tsp
Abbreviation for Teaspoon
English Service
Refrigerator Temperature
F.D.A. Food Code
24. 8
sous chef
paring knife
Julienne Knife Cut
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
25. A group of workers assigned a specific set of tasks
steel
parasite
brigade
Device used to Measure Milk
26. Table is preset and food is served by a waiter on platters to the room
Family Service
Holding Hot Foods
English Service
Cup and Saucer Placement
27. Hazard Analysis Critical Control Points
Abbreviation for Teaspoon
HACCP
Last Step of the HACCP system
FAT TOM
28. 1) reduce temperature to 70
Two-Stage Cooling Method
Glassare Placement
Aw
EPA
29. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
Brunch Service
turned or tourner
steel
F.D.A. Food Code
30. To the right of the plate - in line with the knife
server (front waiter)
back of the house
Glassare Placement
Heimlich Maneuver
31. 1 inch
width of plate from table
server (front waiter)
Device used to Measure Flour
corrective action
32. Examines the flow of food from the moment you receive it to the service
steel
Recharging a Fire Extinguisher
Hazard Analysis
Russian Service
33. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
Critical Limits
corrective action
Biological Hazards
Family Service
34. Below 41
Class C Fire
Brunch Service
Julienne Knife Cut
Holding Cold Foods
35. When the food is placed on the table in serving dishes and the guests serve themselves
Device used to Measure Flour
Family Service
PASS system
Class D Fire
36. Material Safety Data Sheet - specific hazards posed by a chemical
Class K Fire
paring knife
M.S.D.S.
CPR training should be renewed...
37. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
CPR training should be renewed...
Folded Cloth Napkin Placements
sommelier - or wine steward
Refrigerator Temperature
38. 50
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
head chef
Dry Goods Temperature
CPR training should be renewed...
39. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
toque
EPA
Bread and Butter Plate Placement
width of cover
40. Second most frequently used knife
number of steps in the HACCP system
Device used to Measure Flour
toque
paring knife
41. To the left of the plate
maitre d'
Bread and Butter Plate Placement
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Hood Systems to Extinguish Fires
42. 38
corrective action
M.S.D.S.
Refrigerator Temperature
Two-Stage Cooling Method
43. Every year
Heimlich Maneuver
yield
Abbreviation for Tablespoon
CPR training should be renewed...
44. Turn off the water using a towel
Side-Table Service
serviceware
turned or tourner
7th Step in Washing Hands
45. Above the plate
sommelier - or wine steward
Dessert Flatware Placement
Number of Evacuation Routes
Class D Fire
46. To the right - above the flatware - to the right of the glassware
Cup and Saucer Placement
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
French Service - number of dishes in the first two courses
Degree Angle used when sharpening Chef's knives with a whetstone
47. The most time-consuming knife
Glassare Placement
turned or tourner
captain
Dessert Flatware Placement
48. 40 dishes
Butler Service
CPR training should be renewed...
French Service - number of dishes in the first two courses
Family Service
49. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Holding Cold Foods
Class C Fire
width of plate from table
Glassare Placement
50. Dining room area
Family Service
Bread and Butter Plate Placement
front of the house
Class B Fire