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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. The dishware and utensils used in the dining room - both on and off the table
brigade
Julienne Knife Cut
serviceware
EPA
2. Material Safety Data Sheet - specific hazards posed by a chemical
toque
Second Step in the Flow of Food
7th Step in Washing Hands
M.S.D.S.
3. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
Treating a Second Degree Burn
7th Step in Washing Hands
EPA
bolster
4. Above 135
Holding Hot Foods
Food Safety Audit
Refrigerator Temperature
Chef's knife
5. Hazard Analysis Critical Control Points
Abbreviation for Teaspoon
Side-Table Service
HACCP
Two-Stage Cooling Method
6. A health inspection
Food Safety Audit
Number of Evacuation Routes
bolster
Holding Hot Foods
7. Caused by switches - wiring - and/or metals
Class D Fire
bolster
Abbreviation for Teaspoon
Julienne Knife Cut
8. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
Device used to Measure Milk
Butler Service
steel
Glassare Placement
9. Kitchen area
Julienne Knife Cut
Treating a Second Degree Burn
back of the house
Holding Cold Foods
10. Second in line of responsibility after the captain
Julienne Knife Cut
server (front waiter)
HACCP
parasite
11. Class A + B
Class A Fire Extinguisher
filleting knife
paring knife
Folded Cloth Napkin Placements
12. Every year
server (front waiter)
Degree Angle used when sharpening Chef's knives with a whetstone
7th Step in Washing Hands
CPR training should be renewed...
13. 165
Device used to Measure Vanilla
large dice cut
yield
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
14. Remove the heat source
Cup and Saucer Placement
Heimlich Maneuver
server (front waiter)
Treating a Second Degree Burn
15. The act of deliberately setting a fire
head chef
Holding Cold Foods
arson
maitre d'
16. Caused by fat fryers and other appliances dealing with oils and fats
Last Step of the HACCP system
7th Step in Washing Hands
Class K Fire
Number of Evacuation Routes
17. The correction of food in their specific temperature danger zone
Julienne Knife Cut
toque
front of the house
corrective action
18. Table is preset and food is served by a waiter on platters to the room
Device used to Measure Flour
English Service
Hazard Analysis
M.S.D.S.
19. The guests serve themselves from large platters
Sanitation Temperature
crumber
Butler Service
Heimlich Maneuver
20. A.k.a. cube
large dice cut
parasite
HACCP
Heimlich Maneuver
21. Examines the flow of food from the moment you receive it to the service
Class C Fire
Refrigerator Temperature
Brunch Service
Hazard Analysis
22. Bacteria - viruses - parasites - and fungi
Class B Fire
Biological Hazards
Class C Fire
Dessert Flatware Placement
23. 41
Temperature danger zone
Hazard Analysis
PASS system
Class K Fire
24. Tsp
head chef
Recharging a Fire Extinguisher
Abbreviation for Teaspoon
Russian Service
25. Sanitation standards for keeping food safe
American Style Service
F.D.A. Food Code
Second Step in the Flow of Food
brigade
26. 18 inches
Last Step of the HACCP system
serviceware
arson
width of cover
27. 1) reduce temperature to 70
Heimlich Maneuver
Holding Cold Foods
Two-Stage Cooling Method
filleting knife
28. Person responsible for running the front of the house
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29. Originated in Europe as an alternative to home cooking
Number of Evacuation Routes
paring knife
width of cover
Take-Out Service
30. 8
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Abbreviation for Tablespoon
Russian Service
Class K Fire
31. The most commonly used knife
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32. The utensils used first should be placed on the outside
Class K Fire
Arrangement of Flatware
Holding Hot Foods
English Service
33. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
Two-Stage Cooling Method
sanitize
Family Service
English Service
34. When the food is placed on the table in serving dishes and the guests serve themselves
M.S.D.S.
Family Service
sanitize
Class D Fire
35. Direct and cross
brigade
Dry Goods Temperature
back of the house
Types of Contamination
36. Carves and serves meats or fish and their accompaniments from the meat cart
Critical Limits
captain
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
American Style Service
37. 20
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38. 50
Hazard Analysis
Dry Goods Temperature
Butler Service
Class K Fire
39. Water activity - or moisture level within foods
Aw
turned or tourner
HCS
F.D.A. Food Code
40. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
Carrying a Knife
EPA
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
yield
41. Food within the temperature danger zone for a certain period of time
time-temperature abused food
Device used to Measure Vanilla
crumber
Brunch Service
42. 38
Holding Cold Foods
captain
Butler Service
Refrigerator Temperature
43. 180
Holding Hot Foods
Class A Fire Extinguisher
abrasive cleaner
Sanitation Temperature
44. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
Class C Fire
EPA
HCS
sommelier - or wine steward
45. A group of workers assigned a specific set of tasks
brigade
captain
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Dry Goods Temperature
46. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
HCS
Hazard Analysis
FAT TOM
large dice cut
47. Second in line of responsibility after the head chef -in charge of the brigades
HACCP
Refrigerator Temperature
Hood Systems to Extinguish Fires
sous chef
48. Prevents hair from falling into the food
Brunch Service
toque
Side-Table Service
Chef's knife
49. Multi-cellular organisms that are far larger than both bacteria and viruses
parasite
Family Service
English Service
yield
50. To the right - above the flatware - to the right of the glassware
Class A Fire Extinguisher
French Service - number of dishes in the first two courses
Cup and Saucer Placement
Carrying a Knife