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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. 1) reduce temperature to 70
HCS
3rd MSDS
Two-Stage Cooling Method
Recharging a Fire Extinguisher
2. A.k.a. cube
head chef
Device used to Measure Flour
Abbreviation for Teaspoon
large dice cut
3. Prevents hair from falling into the food
Hazard Analysis
M.S.D.S.
Dessert Flatware Placement
toque
4. 18 inches
Holding Hot Foods
width of cover
Dry Goods Temperature
Class K Fire
5. Second most frequently used knife
Sanitation Temperature
toque
paring knife
sanitize
6. Done by an approved fire extinguisher service company
Recharging a Fire Extinguisher
large dice cut
width of cover
Folded Cloth Napkin Placements
7. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
back of the house
Glassare Placement
sanitize
EPA
8. 38
number of steps in the HACCP system
large dice cut
Refrigerator Temperature
Hood Systems to Extinguish Fires
9. 2 routes
Temperature danger zone
number of steps in the HACCP system
Number of Evacuation Routes
server (front waiter)
10. 7 steps
English Service
F.D.A. Food Code
Critical Limits
number of steps in the HACCP system
11. Water activity - or moisture level within foods
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Aw
American Style Service
back of the house
12. 20
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13. Caused by gas - crease - oil - and/or liquid stored under pressured
serviceware
Class B Fire
Holding Hot Foods
paring knife
14. The most predominantly used service in the United States
Brunch Service
American Style Service
steel
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
15. The most commonly used knife
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16. Dishes are prepared and finished off at the table -use of a cart
Butler Service
Side-Table Service
Food Safety Audit
filleting knife
17. Person responsible for running the front of the house
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18. Above the plate
Dessert Flatware Placement
Take-Out Service
FAT TOM
Temperature danger zone
19. Sanitation standards for keeping food safe
F.D.A. Food Code
width of cover
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
front of the house
20. Tbsp
Russian Service
PASS system
Abbreviation for Tablespoon
Recharging a Fire Extinguisher
21. Carves and serves meats or fish and their accompaniments from the meat cart
captain
Number of Evacuation Routes
Russian Service
Aw
22. Multi-cellular organisms that are far larger than both bacteria and viruses
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
parasite
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
number of steps in the HACCP system
23. Above 135
maitre d'
Family Service
Holding Hot Foods
Recharging a Fire Extinguisher
24. 165
Class C Fire
Russian Service
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Brunch Service
25. Below 41
Hood Systems to Extinguish Fires
sous chef
Holding Hot Foods
Holding Cold Foods
26. Caused by fat fryers and other appliances dealing with oils and fats
Class A Fire Extinguisher
head chef
Class K Fire
Holding Cold Foods
27. Examines the flow of food from the moment you receive it to the service
Food Safety Audit
time-temperature abused food
Hazard Analysis
Butler Service
28. Used to scour dirt and grease that has back or burned within a pot or pan
abrasive cleaner
Class B Fire
French Service - number of dishes in the first two courses
3rd MSDS
29. Turn off the water using a towel
Holding Hot Foods
7th Step in Washing Hands
FAT TOM
Brunch Service
30. Down at the side - tip pointed down away from others
F.D.A. Food Code
Carrying a Knife
sous chef
HCS
31. Direct and cross
Treating a Second Degree Burn
sanitize
Heimlich Maneuver
Types of Contamination
32. Material Safety Data Sheet - specific hazards posed by a chemical
width of cover
Treating a Second Degree Burn
Folded Cloth Napkin Placements
M.S.D.S.
33. Liquid measures
Device used to Measure Milk
Brunch Service
CPR training should be renewed...
Class K Fire
34. 1) liquid or powder chemicals 2) gases
Hood Systems to Extinguish Fires
time-temperature abused food
Critical Limits
serviceware
35. Dining room area
Types of Contamination
filleting knife
front of the house
Class B Fire
36. 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
brigade
Take-Out Service
Treating a Second Degree Burn
PASS system
37. A.k.a. platter service -waiter serves the guest from left from a large platter
M.S.D.S.
Second Step in the Flow of Food
Russian Service
bolster
38. Food within the temperature danger zone for a certain period of time
Take-Out Service
time-temperature abused food
Brunch Service
Family Service
39. Tsp
Biological Hazards
Temperature danger zone
corrective action
Abbreviation for Teaspoon
40. Caused by switches - wiring - and/or metals
EPA
Class D Fire
sous chef
Hazard Analysis
41. The utensils used first should be placed on the outside
Arrangement of Flatware
Dessert Flatware Placement
Recharging a Fire Extinguisher
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
42. A combination of buffet style breakfast and lunch with American service
Refrigerator Temperature
Number of Evacuation Routes
corrective action
Brunch Service
43. 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
3rd MSDS
turned or tourner
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Holding Hot Foods
44. Kitchen area
time-temperature abused food
sommelier - or wine steward
back of the house
sous chef
45. Bacteria - viruses - parasites - and fungi
Biological Hazards
F.D.A. Food Code
large dice cut
English Service
46. Second in line of responsibility after the captain
Refrigerator Temperature
corrective action
CPR training should be renewed...
server (front waiter)
47. Hazard Analysis Critical Control Points
width of plate from table
Class C Fire
Degree Angle used when sharpening Chef's knives with a whetstone
HACCP
48. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
Device used to Measure Flour
Heimlich Maneuver
yield
brigade
49. 40 dishes
French Service - number of dishes in the first two courses
back of the house
Recharging a Fire Extinguisher
Class B Fire
50. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
Last Step of the HACCP system
Class B Fire
HCS
Class A Fire Extinguisher