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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. 180
Sanitation Temperature
Folded Cloth Napkin Placements
Device used to Measure Milk
7th Step in Washing Hands

2. Done by an approved fire extinguisher service company
Class C Fire
number of steps in the HACCP system
Device used to Measure Milk
Recharging a Fire Extinguisher

3. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
Julienne Knife Cut
width of plate from table
HCS
Bread and Butter Plate Placement

4. The most predominantly used service in the United States
sommelier - or wine steward
American Style Service
sanitize
filleting knife

5. 1) liquid or powder chemicals 2) gases
Device used to Measure Flour
Chef's knife
Hood Systems to Extinguish Fires
FAT TOM

6. 8
Hazard Analysis
F.D.A. Food Code
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Critical Limits

7. Used to fillet fish
toque
sanitize
filleting knife
M.S.D.S.

8. Down at the side - tip pointed down away from others
Dry Goods Temperature
Critical Limits
Carrying a Knife
Device used to Measure Vanilla

9. Above the plate
Abbreviation for Tablespoon
Dessert Flatware Placement
Types of Contamination
filleting knife

10. Receiving
English Service
Second Step in the Flow of Food
Cup and Saucer Placement
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.

11. To the left of the plate
Bread and Butter Plate Placement
Carrying a Knife
number of steps in the HACCP system
Class C Fire

12. Person responsible for running the front of the house

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13. Reduce temperature to 40
EPA
Carrying a Knife
arson
One-Stage Cooling Method

14. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
Family Service
parasite
Folded Cloth Napkin Placements
serviceware

15. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
paring knife
Take-Out Service
FAT TOM
Glassare Placement

16. Second in line of responsibility after the head chef -in charge of the brigades
corrective action
yield
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
sous chef

17. Below 41
Take-Out Service
Holding Cold Foods
Refrigerator Temperature
back of the house

18. Remove the heat source
captain
width of cover
CPR training should be renewed...
Treating a Second Degree Burn

19. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
head chef
yield
7th Step in Washing Hands
Heimlich Maneuver

20. The dishware and utensils used in the dining room - both on and off the table
serviceware
Abbreviation for Tablespoon
Cup and Saucer Placement
crumber

21. The correction of food in their specific temperature danger zone
captain
EPA
corrective action
Critical Limits

22. Used to scour dirt and grease that has back or burned within a pot or pan
abrasive cleaner
Device used to Measure Milk
paring knife
M.S.D.S.

23. The act of deliberately setting a fire
arson
EPA
crumber
PASS system

24. Above 135
French Service - number of dishes in the first two courses
Holding Hot Foods
Class C Fire
sous chef

25. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Class C Fire
Dessert Flatware Placement
Heimlich Maneuver
turned or tourner

26. The guests serve themselves from large platters
Butler Service
Heimlich Maneuver
paring knife
parasite

27. A combination of buffet style breakfast and lunch with American service
Brunch Service
captain
American Style Service
Dry Goods Temperature

28. 7 steps
Hood Systems to Extinguish Fires
Treating a Second Degree Burn
Dessert Flatware Placement
number of steps in the HACCP system

29. Multi-cellular organisms that are far larger than both bacteria and viruses
parasite
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
CPR training should be renewed...
Family Service

30. A health inspection
Holding Cold Foods
Temperature danger zone
Food Safety Audit
Chef's knife

31. Tsp
Types of Contamination
Abbreviation for Teaspoon
Heimlich Maneuver
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.

32. When the food is placed on the table in serving dishes and the guests serve themselves
Cup and Saucer Placement
English Service
Aw
Family Service

33. 40 dishes
turned or tourner
French Service - number of dishes in the first two courses
Dry Goods Temperature
large dice cut

34. Measuring cup
sanitize
Device used to Measure Flour
Carrying a Knife
Russian Service

35. To the right - above the flatware - to the right of the glassware
back of the house
Second Step in the Flow of Food
Two-Stage Cooling Method
Cup and Saucer Placement

36. 38
paring knife
Class A Fire Extinguisher
Refrigerator Temperature
Device used to Measure Vanilla

37. Kitchen area
Device used to Measure Flour
back of the house
large dice cut
Two-Stage Cooling Method

38. Food within the temperature danger zone for a certain period of time
front of the house
Device used to Measure Vanilla
time-temperature abused food
Class D Fire

39. 50
PASS system
Holding Cold Foods
sous chef
Dry Goods Temperature

40. Material Safety Data Sheet - specific hazards posed by a chemical
Degree Angle used when sharpening Chef's knives with a whetstone
Device used to Measure Vanilla
filleting knife
M.S.D.S.

41. Direct and cross
EPA
Class C Fire
abrasive cleaner
Types of Contamination

42. Caused by switches - wiring - and/or metals
yield
Class D Fire
CPR training should be renewed...
Brunch Service

43. 1) reduce temperature to 70
Class A Fire Extinguisher
CPR training should be renewed...
Chef's knife
Two-Stage Cooling Method

44. 1 inch
Device used to Measure Milk
Dessert Flatware Placement
width of plate from table
parasite

45. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
Last Step of the HACCP system
bolster
turned or tourner
Heimlich Maneuver

46. Class A + B
Carrying a Knife
M.S.D.S.
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Class A Fire Extinguisher

47. 20

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48. 1/8 1/8 1-2 inches
sous chef
Temperature danger zone
Cup and Saucer Placement
Julienne Knife Cut

49. 41
Side-Table Service
Bread and Butter Plate Placement
Temperature danger zone
Julienne Knife Cut

50. The heel of the blade where the handle and the blade come together - providing greater strength
steel
bolster
Family Service
abrasive cleaner