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Culinary Arts 102

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. Reduce temperature to 40
crumber
One-Stage Cooling Method
Abbreviation for Teaspoon
Recharging a Fire Extinguisher

2. 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
yield
server (front waiter)
corrective action
3rd MSDS

3. 20

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4. Measuring cup
Number of Evacuation Routes
3rd MSDS
Device used to Measure Flour
sommelier - or wine steward

5. Kitchen area
Julienne Knife Cut
Treating a Second Degree Burn
filleting knife
back of the house

6. Above the plate
Side-Table Service
Dessert Flatware Placement
Abbreviation for Teaspoon
Abbreviation for Tablespoon

7. A combination of buffet style breakfast and lunch with American service
Class C Fire
Temperature danger zone
sanitize
Brunch Service

8. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
Hood Systems to Extinguish Fires
EPA
steel
One-Stage Cooling Method

9. Turn off the water using a towel
Dessert Flatware Placement
Carrying a Knife
Hazard Analysis
7th Step in Washing Hands

10. Measuring spoon
width of cover
Device used to Measure Vanilla
Number of Evacuation Routes
Temperature danger zone

11. A.k.a. cube
large dice cut
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
7th Step in Washing Hands
corrective action

12. 165
toque
One-Stage Cooling Method
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
bolster

13. 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
filleting knife
PASS system
Class C Fire
Sanitation Temperature

14. Dishes are prepared and finished off at the table -use of a cart
Abbreviation for Tablespoon
American Style Service
Side-Table Service
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.

15. 18 inches
brigade
Aw
width of cover
Temperature danger zone

16. Down at the side - tip pointed down away from others
Glassare Placement
Carrying a Knife
time-temperature abused food
CPR training should be renewed...

17. Originated in Europe as an alternative to home cooking
Take-Out Service
captain
One-Stage Cooling Method
English Service

18. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
Class D Fire
Cup and Saucer Placement
large dice cut
Heimlich Maneuver

19. Prevents hair from falling into the food
Folded Cloth Napkin Placements
Hood Systems to Extinguish Fires
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
toque

20. The guests serve themselves from large platters
Abbreviation for Tablespoon
Glassare Placement
Butler Service
parasite

21. 180
Number of Evacuation Routes
Sanitation Temperature
toque
Device used to Measure Milk

22. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
width of plate from table
FAT TOM
Device used to Measure Flour
Degree Angle used when sharpening Chef's knives with a whetstone

23. 50
yield
Sanitation Temperature
Class A Fire Extinguisher
Dry Goods Temperature

24. Above 135
Bread and Butter Plate Placement
corrective action
head chef
Holding Hot Foods

25. When the food is placed on the table in serving dishes and the guests serve themselves
yield
Holding Hot Foods
corrective action
Family Service

26. 8
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
serviceware
Degree Angle used when sharpening Chef's knives with a whetstone
Dry Goods Temperature

27. Caused by fat fryers and other appliances dealing with oils and fats
Class K Fire
Number of Evacuation Routes
Hazard Analysis
FAT TOM

28. 1 inch
large dice cut
bolster
width of plate from table
toque

29. Tsp
server (front waiter)
corrective action
Abbreviation for Teaspoon
Dry Goods Temperature

30. Tbsp
steel
Arrangement of Flatware
Abbreviation for Tablespoon
corrective action

31. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
back of the house
bolster
Critical Limits
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.

32. The heel of the blade where the handle and the blade come together - providing greater strength
parasite
PASS system
width of cover
bolster

33. 40 dishes
bolster
French Service - number of dishes in the first two courses
Second Step in the Flow of Food
Brunch Service

34. 41
Last Step of the HACCP system
Temperature danger zone
serviceware
Abbreviation for Tablespoon

35. A health inspection
M.S.D.S.
Cup and Saucer Placement
Abbreviation for Tablespoon
Food Safety Audit

36. 38
7th Step in Washing Hands
Russian Service
Refrigerator Temperature
Class A Fire Extinguisher

37. Table is preset and food is served by a waiter on platters to the room
yield
arson
English Service
American Style Service

38. Used to fillet fish
Family Service
filleting knife
Arrangement of Flatware
width of cover

39. 1/8 1/8 1-2 inches
Side-Table Service
Sanitation Temperature
Julienne Knife Cut
Butler Service

40. Liquid measures
EPA
Device used to Measure Milk
Folded Cloth Napkin Placements
Second Step in the Flow of Food

41. Remove the heat source
sanitize
FAT TOM
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Treating a Second Degree Burn

42. To the left of the plate
Device used to Measure Vanilla
width of cover
F.D.A. Food Code
Bread and Butter Plate Placement

43. To the right of the plate - in line with the knife
Glassare Placement
Folded Cloth Napkin Placements
One-Stage Cooling Method
Butler Service

44. Second in line of responsibility after the captain
filleting knife
Refrigerator Temperature
head chef
server (front waiter)

45. Food within the temperature danger zone for a certain period of time
time-temperature abused food
server (front waiter)
M.S.D.S.
Food Safety Audit

46. A group of workers assigned a specific set of tasks
Recharging a Fire Extinguisher
Glassare Placement
brigade
sommelier - or wine steward

47. Dining room area
front of the house
Russian Service
width of plate from table
Device used to Measure Vanilla

48. A.k.a. platter service -waiter serves the guest from left from a large platter
Russian Service
Hood Systems to Extinguish Fires
toque
Bread and Butter Plate Placement

49. Class A + B
Types of Contamination
Class A Fire Extinguisher
7th Step in Washing Hands
width of plate from table

50. Bacteria - viruses - parasites - and fungi
filleting knife
paring knife
Device used to Measure Flour
Biological Hazards