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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. Every year
HCS
Device used to Measure Vanilla
turned or tourner
CPR training should be renewed...
2. 8
Side-Table Service
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Types of Contamination
French Service - number of dishes in the first two courses
3. Measuring spoon
Hood Systems to Extinguish Fires
Device used to Measure Milk
American Style Service
Device used to Measure Vanilla
4. 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
server (front waiter)
Brunch Service
Abbreviation for Teaspoon
5. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
M.S.D.S.
Class C Fire
Holding Hot Foods
Take-Out Service
6. Kitchen area
Critical Limits
Device used to Measure Flour
EPA
back of the house
7. Reduce temperature to 40
One-Stage Cooling Method
Second Step in the Flow of Food
Carrying a Knife
bolster
8. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
large dice cut
width of cover
Class D Fire
HCS
9. Class A + B
Two-Stage Cooling Method
HACCP
Hood Systems to Extinguish Fires
Class A Fire Extinguisher
10. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
number of steps in the HACCP system
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Julienne Knife Cut
sommelier - or wine steward
11. Sanitation standards for keeping food safe
F.D.A. Food Code
Folded Cloth Napkin Placements
Abbreviation for Teaspoon
front of the house
12. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
Folded Cloth Napkin Placements
Aw
server (front waiter)
Glassare Placement
13. Second in line of responsibility after the captain
arson
server (front waiter)
sommelier - or wine steward
Brunch Service
14. The most predominantly used service in the United States
American Style Service
Number of Evacuation Routes
Glassare Placement
PASS system
15. Second in line of responsibility after the head chef -in charge of the brigades
HACCP
Glassare Placement
Side-Table Service
sous chef
16. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
Glassare Placement
FAT TOM
PASS system
Abbreviation for Tablespoon
17. Develop a Verification System
Device used to Measure Milk
Last Step of the HACCP system
Carrying a Knife
Class B Fire
18. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
Two-Stage Cooling Method
time-temperature abused food
yield
steel
19. Liquid measures
Device used to Measure Milk
time-temperature abused food
server (front waiter)
Julienne Knife Cut
20. 1) reduce temperature to 70
Aw
Two-Stage Cooling Method
Abbreviation for Teaspoon
abrasive cleaner
21. Below 41
Folded Cloth Napkin Placements
Holding Cold Foods
Device used to Measure Vanilla
crumber
22. Dining room area
front of the house
Number of Evacuation Routes
HCS
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
23. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
paring knife
back of the house
brigade
EPA
24. Bacteria - viruses - parasites - and fungi
Biological Hazards
Class D Fire
time-temperature abused food
Types of Contamination
25. A health inspection
Food Safety Audit
toque
HCS
Treating a Second Degree Burn
26. A combination of buffet style breakfast and lunch with American service
sous chef
Temperature danger zone
Brunch Service
Class B Fire
27. Used to fillet fish
Dry Goods Temperature
paring knife
filleting knife
Temperature danger zone
28. 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
FAT TOM
server (front waiter)
Hood Systems to Extinguish Fires
29. Second most frequently used knife
Treating a Second Degree Burn
Device used to Measure Vanilla
Heimlich Maneuver
paring knife
30. Direct and cross
Types of Contamination
steel
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
3rd MSDS
31. To the left of the plate
Last Step of the HACCP system
head chef
Bread and Butter Plate Placement
Holding Cold Foods
32. Dishes are prepared and finished off at the table -use of a cart
One-Stage Cooling Method
Side-Table Service
serviceware
Food Safety Audit
33. Down at the side - tip pointed down away from others
Device used to Measure Flour
Carrying a Knife
captain
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
34. A device used to remove crumbs from the table
Temperature danger zone
crumber
Device used to Measure Milk
Abbreviation for Teaspoon
35. To the right - above the flatware - to the right of the glassware
Cup and Saucer Placement
server (front waiter)
Holding Cold Foods
number of steps in the HACCP system
36. Originated in Europe as an alternative to home cooking
Take-Out Service
Bread and Butter Plate Placement
Device used to Measure Vanilla
Dessert Flatware Placement
37. 165
sommelier - or wine steward
Heimlich Maneuver
Dry Goods Temperature
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
38. 18 inches
width of cover
Dry Goods Temperature
paring knife
Bread and Butter Plate Placement
39. A group of workers assigned a specific set of tasks
brigade
3rd MSDS
Side-Table Service
Holding Cold Foods
40. Examines the flow of food from the moment you receive it to the service
back of the house
Hazard Analysis
yield
serviceware
41. Above the plate
paring knife
Dessert Flatware Placement
Number of Evacuation Routes
corrective action
42. The most commonly used knife
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43. The heel of the blade where the handle and the blade come together - providing greater strength
turned or tourner
3rd MSDS
Hood Systems to Extinguish Fires
bolster
44. Multi-cellular organisms that are far larger than both bacteria and viruses
Types of Contamination
Recharging a Fire Extinguisher
parasite
turned or tourner
45. Hazard Analysis Critical Control Points
Biological Hazards
front of the house
HACCP
width of cover
46. 7 steps
number of steps in the HACCP system
Degree Angle used when sharpening Chef's knives with a whetstone
HACCP
3rd MSDS
47. 41
Bread and Butter Plate Placement
Temperature danger zone
7th Step in Washing Hands
Device used to Measure Flour
48. 38
Chef's knife
Treating a Second Degree Burn
Class C Fire
Refrigerator Temperature
49. Tbsp
yield
Types of Contamination
Abbreviation for Tablespoon
French Service - number of dishes in the first two courses
50. 20
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