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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. Prevents hair from falling into the food
Biological Hazards
arson
Class A Fire Extinguisher
toque
2. 40 dishes
Recharging a Fire Extinguisher
width of plate from table
French Service - number of dishes in the first two courses
Class K Fire
3. Originated in Europe as an alternative to home cooking
Take-Out Service
Device used to Measure Flour
French Service - number of dishes in the first two courses
Treating a Second Degree Burn
4. Food within the temperature danger zone for a certain period of time
sous chef
brigade
time-temperature abused food
Abbreviation for Tablespoon
5. The utensils used first should be placed on the outside
Arrangement of Flatware
sommelier - or wine steward
bolster
Julienne Knife Cut
6. 165
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Sanitation Temperature
Class C Fire
steel
7. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Critical Limits
Class C Fire
Biological Hazards
corrective action
8. Receiving
Second Step in the Flow of Food
Dessert Flatware Placement
EPA
Abbreviation for Teaspoon
9. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
steel
Degree Angle used when sharpening Chef's knives with a whetstone
3rd MSDS
English Service
10. The heel of the blade where the handle and the blade come together - providing greater strength
Recharging a Fire Extinguisher
bolster
Biological Hazards
toque
11. Carves and serves meats or fish and their accompaniments from the meat cart
captain
Abbreviation for Teaspoon
brigade
Abbreviation for Tablespoon
12. A.k.a. platter service -waiter serves the guest from left from a large platter
Julienne Knife Cut
Hood Systems to Extinguish Fires
American Style Service
Russian Service
13. Table is preset and food is served by a waiter on platters to the room
English Service
front of the house
Class B Fire
F.D.A. Food Code
14. Above 135
Food Safety Audit
toque
arson
Holding Hot Foods
15. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
Degree Angle used when sharpening Chef's knives with a whetstone
FAT TOM
Dessert Flatware Placement
front of the house
16. Second in line of responsibility after the captain
server (front waiter)
American Style Service
Class D Fire
width of plate from table
17. A.k.a. cube
Class A Fire Extinguisher
Heimlich Maneuver
server (front waiter)
large dice cut
18. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
server (front waiter)
HCS
Arrangement of Flatware
Holding Cold Foods
19. 38
Degree Angle used when sharpening Chef's knives with a whetstone
toque
Refrigerator Temperature
head chef
20. Caused by fat fryers and other appliances dealing with oils and fats
Class K Fire
PASS system
Sanitation Temperature
7th Step in Washing Hands
21. The correction of food in their specific temperature danger zone
parasite
HCS
Types of Contamination
corrective action
22. Second in line of responsibility after the head chef -in charge of the brigades
sous chef
Family Service
Butler Service
Julienne Knife Cut
23. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
Hazard Analysis
Sanitation Temperature
Folded Cloth Napkin Placements
paring knife
24. To the left of the plate
7th Step in Washing Hands
Class K Fire
crumber
Bread and Butter Plate Placement
25. 7 steps
number of steps in the HACCP system
Hood Systems to Extinguish Fires
server (front waiter)
steel
26. A device used to remove crumbs from the table
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
sommelier - or wine steward
Degree Angle used when sharpening Chef's knives with a whetstone
crumber
27. The act of deliberately setting a fire
steel
Family Service
arson
Treating a Second Degree Burn
28. Turn off the water using a towel
7th Step in Washing Hands
Refrigerator Temperature
turned or tourner
Hazard Analysis
29. Measuring spoon
Device used to Measure Flour
serviceware
Critical Limits
Device used to Measure Vanilla
30. Used to scour dirt and grease that has back or burned within a pot or pan
paring knife
crumber
abrasive cleaner
Class B Fire
31. Person responsible for running the front of the house
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32. The guests serve themselves from large platters
Butler Service
crumber
Second Step in the Flow of Food
Food Safety Audit
33. Water activity - or moisture level within foods
PASS system
Hazard Analysis
Critical Limits
Aw
34. Dining room area
FAT TOM
server (front waiter)
front of the house
Family Service
35. Reduce temperature to 40
turned or tourner
Side-Table Service
CPR training should be renewed...
One-Stage Cooling Method
36. Bacteria - viruses - parasites - and fungi
Biological Hazards
Russian Service
Critical Limits
Holding Cold Foods
37. A combination of buffet style breakfast and lunch with American service
Dry Goods Temperature
Brunch Service
maitre d'
steel
38. Class A + B
Class A Fire Extinguisher
toque
Butler Service
server (front waiter)
39. 2 routes
Number of Evacuation Routes
7th Step in Washing Hands
brigade
corrective action
40. Dishes are prepared and finished off at the table -use of a cart
Holding Cold Foods
width of cover
Side-Table Service
M.S.D.S.
41. 1) liquid or powder chemicals 2) gases
American Style Service
Hood Systems to Extinguish Fires
Abbreviation for Tablespoon
English Service
42. The dishware and utensils used in the dining room - both on and off the table
One-Stage Cooling Method
Family Service
serviceware
Holding Hot Foods
43. The most commonly used knife
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44. Caused by gas - crease - oil - and/or liquid stored under pressured
Class B Fire
Hood Systems to Extinguish Fires
time-temperature abused food
steel
45. 1) reduce temperature to 70
large dice cut
Food Safety Audit
Two-Stage Cooling Method
Aw
46. Tbsp
Abbreviation for Tablespoon
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
corrective action
Holding Cold Foods
47. 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
PASS system
Family Service
yield
Glassare Placement
48. To the right - above the flatware - to the right of the glassware
number of steps in the HACCP system
Cup and Saucer Placement
corrective action
sommelier - or wine steward
49. Done by an approved fire extinguisher service company
Recharging a Fire Extinguisher
Biological Hazards
American Style Service
Hazard Analysis
50. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
Holding Hot Foods
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
head chef
M.S.D.S.