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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. A.k.a. platter service -waiter serves the guest from left from a large platter
Aw
F.D.A. Food Code
Cup and Saucer Placement
Russian Service
2. The most predominantly used service in the United States
Temperature danger zone
Bread and Butter Plate Placement
crumber
American Style Service
3. A.k.a. cube
Holding Hot Foods
large dice cut
CPR training should be renewed...
number of steps in the HACCP system
4. Hazard Analysis Critical Control Points
parasite
Abbreviation for Teaspoon
Class K Fire
HACCP
5. 1/8 1/8 1-2 inches
Julienne Knife Cut
brigade
Refrigerator Temperature
Holding Cold Foods
6. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
sommelier - or wine steward
Refrigerator Temperature
time-temperature abused food
toque
7. 38
Refrigerator Temperature
back of the house
Critical Limits
Class D Fire
8. Second most frequently used knife
paring knife
crumber
Take-Out Service
Class D Fire
9. Done by an approved fire extinguisher service company
Recharging a Fire Extinguisher
CPR training should be renewed...
Refrigerator Temperature
back of the house
10. Multi-cellular organisms that are far larger than both bacteria and viruses
American Style Service
parasite
number of steps in the HACCP system
F.D.A. Food Code
11. The most time-consuming knife
Degree Angle used when sharpening Chef's knives with a whetstone
turned or tourner
CPR training should be renewed...
French Service - number of dishes in the first two courses
12. 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
M.S.D.S.
Types of Contamination
Food Safety Audit
3rd MSDS
13. Bacteria - viruses - parasites - and fungi
sommelier - or wine steward
Dessert Flatware Placement
Device used to Measure Milk
Biological Hazards
14. Material Safety Data Sheet - specific hazards posed by a chemical
serviceware
M.S.D.S.
French Service - number of dishes in the first two courses
Arrangement of Flatware
15. Used to scour dirt and grease that has back or burned within a pot or pan
head chef
front of the house
abrasive cleaner
Class B Fire
16. To the right of the plate - in line with the knife
width of cover
Glassare Placement
Hood Systems to Extinguish Fires
back of the house
17. Receiving
bolster
Recharging a Fire Extinguisher
sous chef
Second Step in the Flow of Food
18. Direct and cross
Two-Stage Cooling Method
Number of Evacuation Routes
PASS system
Types of Contamination
19. Water activity - or moisture level within foods
Cup and Saucer Placement
Aw
Dry Goods Temperature
PASS system
20. Examines the flow of food from the moment you receive it to the service
crumber
Class A Fire Extinguisher
Refrigerator Temperature
Hazard Analysis
21. A group of workers assigned a specific set of tasks
brigade
serviceware
Family Service
Class B Fire
22. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
HCS
Critical Limits
sommelier - or wine steward
Holding Hot Foods
23. Reduce temperature to 40
brigade
One-Stage Cooling Method
Food Safety Audit
Number of Evacuation Routes
24. 180
serviceware
Sanitation Temperature
Treating a Second Degree Burn
HCS
25. Above 135
Holding Hot Foods
captain
EPA
Family Service
26. Caused by fat fryers and other appliances dealing with oils and fats
captain
Device used to Measure Vanilla
Class K Fire
Treating a Second Degree Burn
27. Liquid measures
Hazard Analysis
bolster
French Service - number of dishes in the first two courses
Device used to Measure Milk
28. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
filleting knife
Class C Fire
Device used to Measure Flour
sanitize
29. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
steel
Family Service
Cup and Saucer Placement
Recharging a Fire Extinguisher
30. Sanitation standards for keeping food safe
Bread and Butter Plate Placement
back of the house
F.D.A. Food Code
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
31. 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
Bread and Butter Plate Placement
serviceware
PASS system
sous chef
32. When the food is placed on the table in serving dishes and the guests serve themselves
Aw
arson
Family Service
Arrangement of Flatware
33. Class A + B
Treating a Second Degree Burn
Class A Fire Extinguisher
sanitize
Dessert Flatware Placement
34. 41
FAT TOM
Temperature danger zone
number of steps in the HACCP system
Two-Stage Cooling Method
35. Tsp
Holding Cold Foods
abrasive cleaner
Treating a Second Degree Burn
Abbreviation for Teaspoon
36. 2 routes
M.S.D.S.
Aw
captain
Number of Evacuation Routes
37. Kitchen area
One-Stage Cooling Method
back of the house
Refrigerator Temperature
Biological Hazards
38. Dishes are prepared and finished off at the table -use of a cart
Side-Table Service
width of cover
maitre d'
Class C Fire
39. Food within the temperature danger zone for a certain period of time
HCS
Abbreviation for Tablespoon
Hazard Analysis
time-temperature abused food
40. The most commonly used knife
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41. Remove the heat source
yield
Arrangement of Flatware
American Style Service
Treating a Second Degree Burn
42. The dishware and utensils used in the dining room - both on and off the table
M.S.D.S.
serviceware
Food Safety Audit
filleting knife
43. Tbsp
Treating a Second Degree Burn
head chef
Abbreviation for Tablespoon
Holding Hot Foods
44. Above the plate
PASS system
Dessert Flatware Placement
Bread and Butter Plate Placement
large dice cut
45. 165
French Service - number of dishes in the first two courses
Temperature danger zone
Refrigerator Temperature
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
46. Originated in Europe as an alternative to home cooking
PASS system
Take-Out Service
brigade
toque
47. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
CPR training should be renewed...
yield
sous chef
brigade
48. 1) reduce temperature to 70
Hood Systems to Extinguish Fires
sanitize
Two-Stage Cooling Method
Family Service
49. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
Abbreviation for Teaspoon
FAT TOM
sommelier - or wine steward
crumber
50. Second in line of responsibility after the captain
server (front waiter)
sommelier - or wine steward
sanitize
Critical Limits