SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. 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
Butler Service
M.S.D.S.
Critical Limits
2. Multi-cellular organisms that are far larger than both bacteria and viruses
parasite
Julienne Knife Cut
Abbreviation for Tablespoon
Folded Cloth Napkin Placements
3. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
7th Step in Washing Hands
Folded Cloth Napkin Placements
Side-Table Service
Class C Fire
4. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
head chef
Chef's knife
HCS
crumber
5. Remove the heat source
Dry Goods Temperature
sanitize
Treating a Second Degree Burn
abrasive cleaner
6. To the right of the plate - in line with the knife
Glassare Placement
Aw
Brunch Service
Heimlich Maneuver
7. Dining room area
Julienne Knife Cut
Holding Cold Foods
Dry Goods Temperature
front of the house
8. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
large dice cut
brigade
sommelier - or wine steward
serviceware
9. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
sanitize
arson
Hazard Analysis
Carrying a Knife
10. Measuring cup
Device used to Measure Flour
Last Step of the HACCP system
Hood Systems to Extinguish Fires
server (front waiter)
11. Direct and cross
CPR training should be renewed...
One-Stage Cooling Method
Sanitation Temperature
Types of Contamination
12. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
turned or tourner
Folded Cloth Napkin Placements
corrective action
Dessert Flatware Placement
13. Above the plate
Temperature danger zone
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Dessert Flatware Placement
large dice cut
14. 40 dishes
crumber
French Service - number of dishes in the first two courses
Hood Systems to Extinguish Fires
turned or tourner
15. Hazard Analysis Critical Control Points
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Class B Fire
Recharging a Fire Extinguisher
HACCP
16. The utensils used first should be placed on the outside
Two-Stage Cooling Method
back of the house
Arrangement of Flatware
Take-Out Service
17. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
time-temperature abused food
Class A Fire Extinguisher
FAT TOM
French Service - number of dishes in the first two courses
18. Turn off the water using a towel
Carrying a Knife
Dry Goods Temperature
M.S.D.S.
7th Step in Washing Hands
19. Reduce temperature to 40
Recharging a Fire Extinguisher
Arrangement of Flatware
One-Stage Cooling Method
Aw
20. Material Safety Data Sheet - specific hazards posed by a chemical
Class B Fire
Types of Contamination
M.S.D.S.
Degree Angle used when sharpening Chef's knives with a whetstone
21. The most time-consuming knife
Carrying a Knife
CPR training should be renewed...
turned or tourner
number of steps in the HACCP system
22. Second in line of responsibility after the captain
server (front waiter)
Family Service
captain
Device used to Measure Milk
23. To the left of the plate
large dice cut
Device used to Measure Milk
Abbreviation for Tablespoon
Bread and Butter Plate Placement
24. When the food is placed on the table in serving dishes and the guests serve themselves
Types of Contamination
Family Service
Class C Fire
Class D Fire
25. Caused by gas - crease - oil - and/or liquid stored under pressured
Critical Limits
Recharging a Fire Extinguisher
Class B Fire
Second Step in the Flow of Food
26. Water activity - or moisture level within foods
back of the house
Aw
American Style Service
7th Step in Washing Hands
27. Measuring spoon
Julienne Knife Cut
paring knife
Device used to Measure Vanilla
PASS system
28. Table is preset and food is served by a waiter on platters to the room
Temperature danger zone
English Service
width of cover
Folded Cloth Napkin Placements
29. 2 routes
Hood Systems to Extinguish Fires
Number of Evacuation Routes
Treating a Second Degree Burn
Russian Service
30. Used to scour dirt and grease that has back or burned within a pot or pan
Hood Systems to Extinguish Fires
HACCP
abrasive cleaner
Device used to Measure Milk
31. 1) reduce temperature to 70
crumber
Dry Goods Temperature
Two-Stage Cooling Method
Heimlich Maneuver
32. 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
Food Safety Audit
number of steps in the HACCP system
PASS system
Biological Hazards
33. A combination of buffet style breakfast and lunch with American service
HACCP
Brunch Service
captain
large dice cut
34. 50
English Service
Dry Goods Temperature
number of steps in the HACCP system
Class A Fire Extinguisher
35. A health inspection
Food Safety Audit
Holding Hot Foods
number of steps in the HACCP system
server (front waiter)
36. Done by an approved fire extinguisher service company
Recharging a Fire Extinguisher
Class A Fire Extinguisher
Temperature danger zone
Take-Out Service
37. 41
Second Step in the Flow of Food
Biological Hazards
Temperature danger zone
Folded Cloth Napkin Placements
38. Class A + B
paring knife
Side-Table Service
Cup and Saucer Placement
Class A Fire Extinguisher
39. Second most frequently used knife
paring knife
steel
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Sanitation Temperature
40. A.k.a. platter service -waiter serves the guest from left from a large platter
Glassare Placement
server (front waiter)
Russian Service
Family Service
41. Originated in Europe as an alternative to home cooking
American Style Service
Take-Out Service
filleting knife
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
42. Caused by fat fryers and other appliances dealing with oils and fats
Folded Cloth Napkin Placements
number of steps in the HACCP system
Side-Table Service
Class K Fire
43. A device used to remove crumbs from the table
F.D.A. Food Code
Class K Fire
crumber
Russian Service
44. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
crumber
English Service
steel
Degree Angle used when sharpening Chef's knives with a whetstone
45. Above 135
parasite
Holding Hot Foods
EPA
toque
46. 1/8 1/8 1-2 inches
Julienne Knife Cut
Biological Hazards
Arrangement of Flatware
Class K Fire
47. 180
Class K Fire
American Style Service
Sanitation Temperature
Butler Service
48. 20
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
49. Caused by switches - wiring - and/or metals
corrective action
serviceware
Recharging a Fire Extinguisher
Class D Fire
50. 1) liquid or powder chemicals 2) gases
FAT TOM
Class B Fire
Hood Systems to Extinguish Fires
Bread and Butter Plate Placement