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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. Below 41
abrasive cleaner
Refrigerator Temperature
7th Step in Washing Hands
Holding Cold Foods
2. Originated in Europe as an alternative to home cooking
serviceware
bolster
Class D Fire
Take-Out Service
3. To the right - above the flatware - to the right of the glassware
Aw
Cup and Saucer Placement
Class A Fire Extinguisher
Abbreviation for Teaspoon
4. Used to fillet fish
FAT TOM
PASS system
Types of Contamination
filleting knife
5. Carves and serves meats or fish and their accompaniments from the meat cart
captain
server (front waiter)
HACCP
Two-Stage Cooling Method
6. The most commonly used knife
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7. Food within the temperature danger zone for a certain period of time
Device used to Measure Milk
time-temperature abused food
Aw
HCS
8. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
Sanitation Temperature
Hazard Analysis
Critical Limits
Device used to Measure Flour
9. Bacteria - viruses - parasites - and fungi
crumber
Two-Stage Cooling Method
Biological Hazards
yield
10. Liquid measures
One-Stage Cooling Method
Butler Service
Device used to Measure Milk
Holding Cold Foods
11. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
Glassare Placement
Folded Cloth Napkin Placements
3rd MSDS
Two-Stage Cooling Method
12. Dining room area
parasite
Number of Evacuation Routes
front of the house
Device used to Measure Flour
13. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
EPA
English Service
parasite
Degree Angle used when sharpening Chef's knives with a whetstone
14. Measuring spoon
Device used to Measure Vanilla
PASS system
maitre d'
Device used to Measure Flour
15. 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
crumber
PASS system
Russian Service
server (front waiter)
16. A.k.a. platter service -waiter serves the guest from left from a large platter
Russian Service
parasite
server (front waiter)
yield
17. Second in line of responsibility after the head chef -in charge of the brigades
sous chef
corrective action
parasite
time-temperature abused food
18. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
brigade
head chef
toque
Two-Stage Cooling Method
19. 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
American Style Service
sommelier - or wine steward
PASS system
3rd MSDS
20. Direct and cross
PASS system
Refrigerator Temperature
maitre d'
Types of Contamination
21. Caused by gas - crease - oil - and/or liquid stored under pressured
Julienne Knife Cut
One-Stage Cooling Method
Class B Fire
back of the house
22. Done by an approved fire extinguisher service company
Recharging a Fire Extinguisher
Glassare Placement
English Service
Refrigerator Temperature
23. Material Safety Data Sheet - specific hazards posed by a chemical
width of plate from table
brigade
M.S.D.S.
paring knife
24. To the right of the plate - in line with the knife
Glassare Placement
Take-Out Service
parasite
M.S.D.S.
25. Caused by fat fryers and other appliances dealing with oils and fats
Class K Fire
Arrangement of Flatware
Second Step in the Flow of Food
Treating a Second Degree Burn
26. Second in line of responsibility after the captain
server (front waiter)
Class B Fire
Folded Cloth Napkin Placements
Recharging a Fire Extinguisher
27. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
number of steps in the HACCP system
HCS
Device used to Measure Vanilla
Heimlich Maneuver
28. Caused by switches - wiring - and/or metals
Butler Service
Class D Fire
back of the house
Class B Fire
29. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
arson
server (front waiter)
Take-Out Service
HCS
30. 50
Dry Goods Temperature
Degree Angle used when sharpening Chef's knives with a whetstone
Cup and Saucer Placement
turned or tourner
31. The most time-consuming knife
HCS
Degree Angle used when sharpening Chef's knives with a whetstone
yield
turned or tourner
32. Sanitation standards for keeping food safe
Glassare Placement
F.D.A. Food Code
parasite
HACCP
33. 20
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34. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
Chef's knife
bolster
sommelier - or wine steward
Abbreviation for Teaspoon
35. Dishes are prepared and finished off at the table -use of a cart
crumber
Side-Table Service
captain
bolster
36. Water activity - or moisture level within foods
Aw
sommelier - or wine steward
front of the house
Temperature danger zone
37. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Class C Fire
captain
time-temperature abused food
crumber
38. 1) liquid or powder chemicals 2) gases
back of the house
Hood Systems to Extinguish Fires
French Service - number of dishes in the first two courses
Cup and Saucer Placement
39. Above the plate
Side-Table Service
Dessert Flatware Placement
Brunch Service
3rd MSDS
40. The dishware and utensils used in the dining room - both on and off the table
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
serviceware
Glassare Placement
HCS
41. 18 inches
Chef's knife
Recharging a Fire Extinguisher
width of cover
server (front waiter)
42. The utensils used first should be placed on the outside
arson
Bread and Butter Plate Placement
Arrangement of Flatware
sous chef
43. The correction of food in their specific temperature danger zone
Dessert Flatware Placement
Holding Hot Foods
large dice cut
corrective action
44. 1/8 1/8 1-2 inches
large dice cut
Second Step in the Flow of Food
Butler Service
Julienne Knife Cut
45. A.k.a. cube
American Style Service
large dice cut
bolster
M.S.D.S.
46. Develop a Verification System
Bread and Butter Plate Placement
steel
Last Step of the HACCP system
HCS
47. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
Class B Fire
Heimlich Maneuver
F.D.A. Food Code
steel
48. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
One-Stage Cooling Method
sanitize
Carrying a Knife
Device used to Measure Flour
49. Every year
head chef
brigade
paring knife
CPR training should be renewed...
50. Person responsible for running the front of the house
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