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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. Originated in Europe as an alternative to home cooking
Take-Out Service
Hazard Analysis
corrective action
American Style Service
2. The utensils used first should be placed on the outside
Refrigerator Temperature
Arrangement of Flatware
Degree Angle used when sharpening Chef's knives with a whetstone
captain
3. Every year
Folded Cloth Napkin Placements
English Service
bolster
CPR training should be renewed...
4. A.k.a. platter service -waiter serves the guest from left from a large platter
Refrigerator Temperature
Arrangement of Flatware
Russian Service
sommelier - or wine steward
5. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
filleting knife
Class K Fire
yield
abrasive cleaner
6. Material Safety Data Sheet - specific hazards posed by a chemical
captain
M.S.D.S.
Abbreviation for Teaspoon
Class B Fire
7. Develop a Verification System
Last Step of the HACCP system
bolster
Bread and Butter Plate Placement
Food Safety Audit
8. The most commonly used knife
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9. 180
F.D.A. Food Code
Sanitation Temperature
width of plate from table
One-Stage Cooling Method
10. Table is preset and food is served by a waiter on platters to the room
Second Step in the Flow of Food
Butler Service
English Service
Device used to Measure Milk
11. Person responsible for running the front of the house
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12. Direct and cross
corrective action
Types of Contamination
Two-Stage Cooling Method
serviceware
13. Measuring cup
parasite
Aw
Device used to Measure Flour
Take-Out Service
14. Hazard Analysis Critical Control Points
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Food Safety Audit
HACCP
Hazard Analysis
15. 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
CPR training should be renewed...
3rd MSDS
Julienne Knife Cut
steel
16. A combination of buffet style breakfast and lunch with American service
Brunch Service
Food Safety Audit
Bread and Butter Plate Placement
Class C Fire
17. Examines the flow of food from the moment you receive it to the service
Treating a Second Degree Burn
CPR training should be renewed...
Hazard Analysis
Food Safety Audit
18. Carves and serves meats or fish and their accompaniments from the meat cart
captain
back of the house
Class B Fire
French Service - number of dishes in the first two courses
19. Down at the side - tip pointed down away from others
steel
Dessert Flatware Placement
sanitize
Carrying a Knife
20. Kitchen area
crumber
Russian Service
Number of Evacuation Routes
back of the house
21. Dishes are prepared and finished off at the table -use of a cart
Hazard Analysis
Side-Table Service
FAT TOM
width of plate from table
22. Water activity - or moisture level within foods
Aw
width of plate from table
steel
French Service - number of dishes in the first two courses
23. Bacteria - viruses - parasites - and fungi
Chef's knife
Last Step of the HACCP system
Aw
Biological Hazards
24. Done by an approved fire extinguisher service company
toque
Recharging a Fire Extinguisher
Critical Limits
Aw
25. Food within the temperature danger zone for a certain period of time
time-temperature abused food
steel
Heimlich Maneuver
back of the house
26. Tsp
Degree Angle used when sharpening Chef's knives with a whetstone
Glassare Placement
Abbreviation for Teaspoon
Number of Evacuation Routes
27. Below 41
CPR training should be renewed...
Holding Cold Foods
Device used to Measure Milk
Biological Hazards
28. Multi-cellular organisms that are far larger than both bacteria and viruses
Glassare Placement
serviceware
parasite
Recharging a Fire Extinguisher
29. The act of deliberately setting a fire
arson
Hazard Analysis
Dessert Flatware Placement
Bread and Butter Plate Placement
30. When the food is placed on the table in serving dishes and the guests serve themselves
Chef's knife
Glassare Placement
Carrying a Knife
Family Service
31. 20
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32. 165
Class K Fire
head chef
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Device used to Measure Milk
33. The dishware and utensils used in the dining room - both on and off the table
Aw
brigade
arson
serviceware
34. Caused by switches - wiring - and/or metals
Arrangement of Flatware
Butler Service
corrective action
Class D Fire
35. To the right - above the flatware - to the right of the glassware
Types of Contamination
Cup and Saucer Placement
yield
Bread and Butter Plate Placement
36. Second in line of responsibility after the captain
toque
server (front waiter)
Dry Goods Temperature
7th Step in Washing Hands
37. Reduce temperature to 40
yield
One-Stage Cooling Method
back of the house
filleting knife
38. Dining room area
front of the house
Holding Cold Foods
Folded Cloth Napkin Placements
Butler Service
39. 8
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Cup and Saucer Placement
Number of Evacuation Routes
Critical Limits
40. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
Food Safety Audit
FAT TOM
Device used to Measure Milk
Degree Angle used when sharpening Chef's knives with a whetstone
41. A device used to remove crumbs from the table
Heimlich Maneuver
sommelier - or wine steward
crumber
sous chef
42. Measuring spoon
Arrangement of Flatware
Device used to Measure Vanilla
serviceware
Hood Systems to Extinguish Fires
43. The most time-consuming knife
server (front waiter)
turned or tourner
front of the house
French Service - number of dishes in the first two courses
44. Prevents hair from falling into the food
toque
time-temperature abused food
sanitize
filleting knife
45. The guests serve themselves from large platters
Butler Service
Biological Hazards
server (front waiter)
Family Service
46. Liquid measures
FAT TOM
Hazard Analysis
Device used to Measure Milk
large dice cut
47. Sanitation standards for keeping food safe
English Service
time-temperature abused food
F.D.A. Food Code
number of steps in the HACCP system
48. A health inspection
Side-Table Service
EPA
Food Safety Audit
Holding Hot Foods
49. 50
Dry Goods Temperature
Butler Service
HACCP
Class A Fire Extinguisher
50. Tbsp
French Service - number of dishes in the first two courses
filleting knife
Abbreviation for Tablespoon
paring knife