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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. 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
Class K Fire
3rd MSDS
paring knife
American Style Service
2. Material Safety Data Sheet - specific hazards posed by a chemical
M.S.D.S.
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Food Safety Audit
abrasive cleaner
3. Multi-cellular organisms that are far larger than both bacteria and viruses
Brunch Service
Device used to Measure Milk
large dice cut
parasite
4. Turn off the water using a towel
FAT TOM
Bread and Butter Plate Placement
filleting knife
7th Step in Washing Hands
5. The most predominantly used service in the United States
toque
American Style Service
Class B Fire
Holding Cold Foods
6. 18 inches
width of cover
width of plate from table
Temperature danger zone
7th Step in Washing Hands
7. The correction of food in their specific temperature danger zone
Recharging a Fire Extinguisher
American Style Service
width of plate from table
corrective action
8. 1/8 1/8 1-2 inches
Family Service
Dry Goods Temperature
turned or tourner
Julienne Knife Cut
9. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
American Style Service
Last Step of the HACCP system
Folded Cloth Napkin Placements
PASS system
10. 180
sous chef
Sanitation Temperature
Family Service
Russian Service
11. A combination of buffet style breakfast and lunch with American service
Sanitation Temperature
Brunch Service
Degree Angle used when sharpening Chef's knives with a whetstone
steel
12. Measuring cup
Device used to Measure Flour
brigade
Chef's knife
Holding Hot Foods
13. The heel of the blade where the handle and the blade come together - providing greater strength
bolster
toque
American Style Service
Sanitation Temperature
14. Water activity - or moisture level within foods
French Service - number of dishes in the first two courses
Treating a Second Degree Burn
Aw
Dry Goods Temperature
15. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
Heimlich Maneuver
paring knife
Glassare Placement
F.D.A. Food Code
16. Every year
number of steps in the HACCP system
One-Stage Cooling Method
CPR training should be renewed...
arson
17. Receiving
abrasive cleaner
CPR training should be renewed...
Second Step in the Flow of Food
Recharging a Fire Extinguisher
18. 1 inch
Device used to Measure Milk
width of plate from table
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
M.S.D.S.
19. The act of deliberately setting a fire
arson
head chef
One-Stage Cooling Method
Second Step in the Flow of Food
20. Used to fillet fish
toque
filleting knife
captain
Dry Goods Temperature
21. 1) liquid or powder chemicals 2) gases
sommelier - or wine steward
FAT TOM
Hood Systems to Extinguish Fires
Class C Fire
22. Remove the heat source
large dice cut
Treating a Second Degree Burn
toque
head chef
23. Second most frequently used knife
paring knife
Carrying a Knife
bolster
American Style Service
24. Down at the side - tip pointed down away from others
Abbreviation for Teaspoon
Carrying a Knife
Treating a Second Degree Burn
bolster
25. When the food is placed on the table in serving dishes and the guests serve themselves
Family Service
steel
Recharging a Fire Extinguisher
Side-Table Service
26. Above 135
Degree Angle used when sharpening Chef's knives with a whetstone
Heimlich Maneuver
Holding Hot Foods
Biological Hazards
27. Direct and cross
Treating a Second Degree Burn
Degree Angle used when sharpening Chef's knives with a whetstone
Types of Contamination
bolster
28. Bacteria - viruses - parasites - and fungi
Degree Angle used when sharpening Chef's knives with a whetstone
Refrigerator Temperature
Biological Hazards
crumber
29. 165
EPA
abrasive cleaner
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Device used to Measure Milk
30. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
HCS
Holding Cold Foods
Biological Hazards
English Service
31. A.k.a. platter service -waiter serves the guest from left from a large platter
Side-Table Service
width of cover
Cup and Saucer Placement
Russian Service
32. The guests serve themselves from large platters
7th Step in Washing Hands
PASS system
Butler Service
Last Step of the HACCP system
33. A.k.a. cube
Abbreviation for Teaspoon
sanitize
large dice cut
HCS
34. To the left of the plate
Bread and Butter Plate Placement
Class D Fire
Abbreviation for Teaspoon
FAT TOM
35. To the right - above the flatware - to the right of the glassware
PASS system
Cup and Saucer Placement
sommelier - or wine steward
filleting knife
36. 2 routes
Number of Evacuation Routes
width of cover
Holding Hot Foods
corrective action
37. Dining room area
English Service
Dessert Flatware Placement
Dry Goods Temperature
front of the house
38. Tbsp
Class A Fire Extinguisher
maitre d'
Abbreviation for Tablespoon
filleting knife
39. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
sommelier - or wine steward
arson
FAT TOM
sous chef
40. Second in line of responsibility after the head chef -in charge of the brigades
sous chef
HCS
head chef
server (front waiter)
41. Examines the flow of food from the moment you receive it to the service
Hazard Analysis
7th Step in Washing Hands
Bread and Butter Plate Placement
Class D Fire
42. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
maitre d'
FAT TOM
arson
captain
43. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
One-Stage Cooling Method
EPA
steel
abrasive cleaner
44. Reduce temperature to 40
Chef's knife
EPA
One-Stage Cooling Method
crumber
45. Measuring spoon
Device used to Measure Vanilla
Side-Table Service
corrective action
turned or tourner
46. Below 41
Glassare Placement
crumber
Holding Cold Foods
Abbreviation for Tablespoon
47. The most commonly used knife
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48. 40 dishes
PASS system
number of steps in the HACCP system
Take-Out Service
French Service - number of dishes in the first two courses
49. 41
Two-Stage Cooling Method
Treating a Second Degree Burn
Class C Fire
Temperature danger zone
50. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
Sanitation Temperature
Folded Cloth Napkin Placements
Julienne Knife Cut
Critical Limits