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Test your basic knowledge |
Culinary Arts 102
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Study First
Subject
:
cooking
Instructions:
Answer 50 questions in 15 minutes.
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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. Second in line of responsibility after the captain
HACCP
Biological Hazards
server (front waiter)
French Service - number of dishes in the first two courses
2. Caused by fat fryers and other appliances dealing with oils and fats
filleting knife
Class K Fire
Abbreviation for Teaspoon
width of cover
3. Material Safety Data Sheet - specific hazards posed by a chemical
Class B Fire
American Style Service
M.S.D.S.
Heimlich Maneuver
4. 165
time-temperature abused food
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Hood Systems to Extinguish Fires
HCS
5. Measuring spoon
width of plate from table
Device used to Measure Vanilla
turned or tourner
Device used to Measure Flour
6. When the food is placed on the table in serving dishes and the guests serve themselves
Carrying a Knife
Family Service
Arrangement of Flatware
English Service
7. The guests serve themselves from large platters
Butler Service
maitre d'
Folded Cloth Napkin Placements
abrasive cleaner
8. The most commonly used knife
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9. Caused by switches - wiring - and/or metals
Class D Fire
Treating a Second Degree Burn
Device used to Measure Milk
Last Step of the HACCP system
10. A device used to remove crumbs from the table
parasite
Bread and Butter Plate Placement
Temperature danger zone
crumber
11. Measuring cup
steel
Device used to Measure Flour
width of cover
front of the house
12. A group of workers assigned a specific set of tasks
toque
brigade
Brunch Service
Abbreviation for Teaspoon
13. Reduce temperature to 40
Device used to Measure Milk
Critical Limits
One-Stage Cooling Method
arson
14. Done by an approved fire extinguisher service company
filleting knife
Class C Fire
Take-Out Service
Recharging a Fire Extinguisher
15. Prevents hair from falling into the food
crumber
Class K Fire
Holding Cold Foods
toque
16. Liquid measures
captain
Device used to Measure Milk
Holding Hot Foods
Arrangement of Flatware
17. The dishware and utensils used in the dining room - both on and off the table
width of cover
Class K Fire
Class D Fire
serviceware
18. 50
maitre d'
Dry Goods Temperature
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Abbreviation for Teaspoon
19. Kitchen area
Side-Table Service
back of the house
3rd MSDS
large dice cut
20. Receiving
paring knife
Second Step in the Flow of Food
French Service - number of dishes in the first two courses
Temperature danger zone
21. 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
turned or tourner
Aw
number of steps in the HACCP system
3rd MSDS
22. Turn off the water using a towel
Sanitation Temperature
serviceware
Dessert Flatware Placement
7th Step in Washing Hands
23. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
PASS system
yield
EPA
corrective action
24. 38
Refrigerator Temperature
brigade
Number of Evacuation Routes
width of cover
25. 1 inch
width of plate from table
Butler Service
American Style Service
time-temperature abused food
26. Dishes are prepared and finished off at the table -use of a cart
Side-Table Service
Chef's knife
One-Stage Cooling Method
toque
27. To the left of the plate
Bread and Butter Plate Placement
Carrying a Knife
Dry Goods Temperature
Device used to Measure Flour
28. Food within the temperature danger zone for a certain period of time
Aw
abrasive cleaner
time-temperature abused food
Side-Table Service
29. 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
Class B Fire
PASS system
brigade
Hazard Analysis
30. Above 135
sous chef
Russian Service
number of steps in the HACCP system
Holding Hot Foods
31. The utensils used first should be placed on the outside
back of the house
Arrangement of Flatware
Device used to Measure Flour
Sanitation Temperature
32. 7 steps
Glassare Placement
number of steps in the HACCP system
Class A Fire Extinguisher
Family Service
33. The heel of the blade where the handle and the blade come together - providing greater strength
bolster
Device used to Measure Milk
Biological Hazards
HCS
34. A health inspection
Food Safety Audit
Hood Systems to Extinguish Fires
width of cover
abrasive cleaner
35. 2 routes
Abbreviation for Tablespoon
Folded Cloth Napkin Placements
toque
Number of Evacuation Routes
36. 18 inches
server (front waiter)
width of cover
Class C Fire
Holding Hot Foods
37. Tsp
Abbreviation for Teaspoon
sous chef
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Class C Fire
38. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
head chef
bolster
Two-Stage Cooling Method
Heimlich Maneuver
39. 1) reduce temperature to 70
Chef's knife
Two-Stage Cooling Method
Recharging a Fire Extinguisher
crumber
40. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
Folded Cloth Napkin Placements
Critical Limits
Glassare Placement
server (front waiter)
41. Hazard Analysis Critical Control Points
Bread and Butter Plate Placement
HACCP
Second Step in the Flow of Food
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
42. 20
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43. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
filleting knife
Critical Limits
Julienne Knife Cut
steel
44. Originated in Europe as an alternative to home cooking
Take-Out Service
EPA
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
HCS
45. Sanitation standards for keeping food safe
Side-Table Service
HCS
F.D.A. Food Code
Aw
46. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
CPR training should be renewed...
Class A Fire Extinguisher
Heimlich Maneuver
Take-Out Service
47. Remove the heat source
Folded Cloth Napkin Placements
steel
M.S.D.S.
Treating a Second Degree Burn
48. Below 41
Holding Cold Foods
width of cover
front of the house
Class K Fire
49. Class A + B
EPA
Second Step in the Flow of Food
Dessert Flatware Placement
Class A Fire Extinguisher
50. The act of deliberately setting a fire
arson
parasite
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Heimlich Maneuver
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