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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. The heel of the blade where the handle and the blade come together - providing greater strength
number of steps in the HACCP system
Holding Hot Foods
bolster
Butler Service
2. The correction of food in their specific temperature danger zone
Holding Hot Foods
sous chef
captain
corrective action
3. Food within the temperature danger zone for a certain period of time
time-temperature abused food
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Critical Limits
Brunch Service
4. Kitchen area
back of the house
Folded Cloth Napkin Placements
Temperature danger zone
Heimlich Maneuver
5. Used to fillet fish
filleting knife
width of plate from table
PASS system
CPR training should be renewed...
6. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Class K Fire
Folded Cloth Napkin Placements
large dice cut
7. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
Class D Fire
width of plate from table
EPA
corrective action
8. Multi-cellular organisms that are far larger than both bacteria and viruses
Arrangement of Flatware
serviceware
Heimlich Maneuver
parasite
9. To the left of the plate
Abbreviation for Teaspoon
captain
Bread and Butter Plate Placement
M.S.D.S.
10. Direct and cross
Recharging a Fire Extinguisher
Refrigerator Temperature
time-temperature abused food
Types of Contamination
11. Every year
Folded Cloth Napkin Placements
Class B Fire
French Service - number of dishes in the first two courses
CPR training should be renewed...
12. Sanitation standards for keeping food safe
Last Step of the HACCP system
Device used to Measure Milk
English Service
F.D.A. Food Code
13. A device used to remove crumbs from the table
crumber
FAT TOM
Class D Fire
number of steps in the HACCP system
14. The guests serve themselves from large platters
Biological Hazards
back of the house
Butler Service
Side-Table Service
15. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
Abbreviation for Teaspoon
sanitize
FAT TOM
Julienne Knife Cut
16. Develop a Verification System
Dry Goods Temperature
Recharging a Fire Extinguisher
Last Step of the HACCP system
3rd MSDS
17. 20
18. Used to scour dirt and grease that has back or burned within a pot or pan
abrasive cleaner
Device used to Measure Milk
steel
One-Stage Cooling Method
19. 1) reduce temperature to 70
Class D Fire
Two-Stage Cooling Method
Types of Contamination
Take-Out Service
20. Bacteria - viruses - parasites - and fungi
number of steps in the HACCP system
maitre d'
paring knife
Biological Hazards
21. When the food is placed on the table in serving dishes and the guests serve themselves
corrective action
Family Service
PASS system
Second Step in the Flow of Food
22. To the right - above the flatware - to the right of the glassware
Class D Fire
width of plate from table
Last Step of the HACCP system
Cup and Saucer Placement
23. Second in line of responsibility after the head chef -in charge of the brigades
sous chef
Refrigerator Temperature
F.D.A. Food Code
filleting knife
24. The utensils used first should be placed on the outside
Brunch Service
Arrangement of Flatware
English Service
Class D Fire
25. 1) liquid or powder chemicals 2) gases
width of cover
Refrigerator Temperature
Hood Systems to Extinguish Fires
parasite
26. The dishware and utensils used in the dining room - both on and off the table
Holding Cold Foods
serviceware
arson
HACCP
27. 180
Julienne Knife Cut
Sanitation Temperature
Class B Fire
Number of Evacuation Routes
28. A health inspection
Food Safety Audit
Arrangement of Flatware
Class C Fire
Glassare Placement
29. 7 steps
Device used to Measure Milk
Treating a Second Degree Burn
number of steps in the HACCP system
parasite
30. 8
sanitize
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
paring knife
Glassare Placement
31. The most predominantly used service in the United States
American Style Service
Treating a Second Degree Burn
Two-Stage Cooling Method
Julienne Knife Cut
32. 2 routes
Number of Evacuation Routes
3rd MSDS
Cup and Saucer Placement
head chef
33. 41
steel
Temperature danger zone
Last Step of the HACCP system
Class D Fire
34. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Two-Stage Cooling Method
turned or tourner
Class C Fire
FAT TOM
35. A.k.a. platter service -waiter serves the guest from left from a large platter
Family Service
Types of Contamination
Russian Service
Temperature danger zone
36. Caused by gas - crease - oil - and/or liquid stored under pressured
EPA
Class B Fire
Device used to Measure Flour
paring knife
37. 40 dishes
back of the house
French Service - number of dishes in the first two courses
brigade
HACCP
38. A combination of buffet style breakfast and lunch with American service
Brunch Service
Biological Hazards
PASS system
Second Step in the Flow of Food
39. Originated in Europe as an alternative to home cooking
toque
sous chef
Take-Out Service
server (front waiter)
40. 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
Biological Hazards
7th Step in Washing Hands
serviceware
3rd MSDS
41. Above 135
Refrigerator Temperature
Take-Out Service
Holding Hot Foods
Degree Angle used when sharpening Chef's knives with a whetstone
42. Examines the flow of food from the moment you receive it to the service
Number of Evacuation Routes
Cup and Saucer Placement
Russian Service
Hazard Analysis
43. 1 inch
width of plate from table
Recharging a Fire Extinguisher
parasite
3rd MSDS
44. Carves and serves meats or fish and their accompaniments from the meat cart
sommelier - or wine steward
HCS
captain
Number of Evacuation Routes
45. A group of workers assigned a specific set of tasks
Family Service
crumber
brigade
3rd MSDS
46. Caused by fat fryers and other appliances dealing with oils and fats
French Service - number of dishes in the first two courses
Types of Contamination
3rd MSDS
Class K Fire
47. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
yield
steel
Family Service
Biological Hazards
48. Class A + B
Class A Fire Extinguisher
3rd MSDS
M.S.D.S.
width of cover
49. Reduce temperature to 40
One-Stage Cooling Method
front of the house
Aw
Food Safety Audit
50. Table is preset and food is served by a waiter on platters to the room
English Service
Russian Service
Heimlich Maneuver
serviceware