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Culinary Arts 102

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
steel
sommelier - or wine steward
Sanitation Temperature
serviceware

2. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
Last Step of the HACCP system
Abbreviation for Teaspoon
sanitize
head chef

3. 8
width of cover
Heimlich Maneuver
F.D.A. Food Code
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.

4. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
Hood Systems to Extinguish Fires
Sanitation Temperature
Dessert Flatware Placement
Heimlich Maneuver

5. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
Degree Angle used when sharpening Chef's knives with a whetstone
Take-Out Service
head chef
Butler Service

6. The guests serve themselves from large platters
Butler Service
head chef
Abbreviation for Tablespoon
Biological Hazards

7. 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
Holding Cold Foods
Food Safety Audit
FAT TOM

8. 1 inch
toque
width of plate from table
Abbreviation for Tablespoon
corrective action

9. Bacteria - viruses - parasites - and fungi
American Style Service
Biological Hazards
head chef
Device used to Measure Vanilla

10. Caused by gas - crease - oil - and/or liquid stored under pressured
CPR training should be renewed...
Hazard Analysis
Two-Stage Cooling Method
Class B Fire

11. Remove the heat source
Folded Cloth Napkin Placements
Take-Out Service
Treating a Second Degree Burn
7th Step in Washing Hands

12. Reduce temperature to 40
crumber
One-Stage Cooling Method
PASS system
Class D Fire

13. Receiving
large dice cut
French Service - number of dishes in the first two courses
corrective action
Second Step in the Flow of Food

14. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Carrying a Knife
Chef's knife
Class C Fire
Class D Fire

15. To the left of the plate
parasite
Chef's knife
Class K Fire
Bread and Butter Plate Placement

16. Dishes are prepared and finished off at the table -use of a cart
Temperature danger zone
front of the house
Heimlich Maneuver
Side-Table Service

17. A device used to remove crumbs from the table
crumber
Abbreviation for Teaspoon
F.D.A. Food Code
Device used to Measure Vanilla

18. Used to scour dirt and grease that has back or burned within a pot or pan
captain
large dice cut
abrasive cleaner
Degree Angle used when sharpening Chef's knives with a whetstone

19. Examines the flow of food from the moment you receive it to the service
Hazard Analysis
steel
Class B Fire
arson

20. Down at the side - tip pointed down away from others
abrasive cleaner
Class B Fire
Carrying a Knife
time-temperature abused food

21. 1/8 1/8 1-2 inches
EPA
turned or tourner
American Style Service
Julienne Knife Cut

22. Hazard Analysis Critical Control Points
Chef's knife
abrasive cleaner
Refrigerator Temperature
HACCP

23. Measuring cup
Device used to Measure Flour
Abbreviation for Teaspoon
Brunch Service
Hood Systems to Extinguish Fires

24. Done by an approved fire extinguisher service company
Recharging a Fire Extinguisher
time-temperature abused food
Sanitation Temperature
Carrying a Knife

25. Every year
Abbreviation for Tablespoon
F.D.A. Food Code
CPR training should be renewed...
Chef's knife

26. The most predominantly used service in the United States
Chef's knife
Butler Service
parasite
American Style Service

27. 165
American Style Service
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
head chef
steel

28. The heel of the blade where the handle and the blade come together - providing greater strength
Holding Cold Foods
Chef's knife
Food Safety Audit
bolster

29. Food within the temperature danger zone for a certain period of time
Last Step of the HACCP system
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
One-Stage Cooling Method
time-temperature abused food

30. Person responsible for running the front of the house

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31. Caused by switches - wiring - and/or metals
7th Step in Washing Hands
Food Safety Audit
Class D Fire
3rd MSDS

32. Material Safety Data Sheet - specific hazards posed by a chemical
Recharging a Fire Extinguisher
Class D Fire
M.S.D.S.
Second Step in the Flow of Food

33. A health inspection
Brunch Service
Take-Out Service
Food Safety Audit
paring knife

34. Above the plate
Class D Fire
Dessert Flatware Placement
sous chef
Class A Fire Extinguisher

35. Caused by fat fryers and other appliances dealing with oils and fats
Class K Fire
bolster
sous chef
sanitize

36. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
sommelier - or wine steward
Carrying a Knife
large dice cut
F.D.A. Food Code

37. The most commonly used knife

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38. 1) reduce temperature to 70
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Glassare Placement
Hazard Analysis
Two-Stage Cooling Method

39. 180
Sanitation Temperature
Cup and Saucer Placement
sommelier - or wine steward
toque

40. A combination of buffet style breakfast and lunch with American service
Biological Hazards
Holding Hot Foods
Brunch Service
Class A Fire Extinguisher

41. Turn off the water using a towel
HACCP
7th Step in Washing Hands
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Glassare Placement

42. The correction of food in their specific temperature danger zone
Last Step of the HACCP system
arson
corrective action
Side-Table Service

43. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
Carrying a Knife
width of plate from table
Critical Limits
sous chef

44. Used to fillet fish
Refrigerator Temperature
Julienne Knife Cut
filleting knife
Critical Limits

45. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
Brunch Service
HCS
serviceware
F.D.A. Food Code

46. Class A + B
French Service - number of dishes in the first two courses
Aw
Number of Evacuation Routes
Class A Fire Extinguisher

47. A.k.a. platter service -waiter serves the guest from left from a large platter
Critical Limits
Russian Service
Treating a Second Degree Burn
7th Step in Washing Hands

48. Dining room area
Dessert Flatware Placement
arson
front of the house
sommelier - or wine steward

49. Measuring spoon
sanitize
Device used to Measure Vanilla
sous chef
Treating a Second Degree Burn

50. Above 135
Russian Service
Holding Hot Foods
serviceware
One-Stage Cooling Method

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Culinary Arts 102

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