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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. 165
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
steel
Carrying a Knife
Family Service
2. Dining room area
sanitize
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
front of the house
Hood Systems to Extinguish Fires
3. 38
Refrigerator Temperature
Carrying a Knife
M.S.D.S.
time-temperature abused food
4. 1) liquid or powder chemicals 2) gases
Hood Systems to Extinguish Fires
HACCP
Abbreviation for Teaspoon
front of the house
5. The act of deliberately setting a fire
Device used to Measure Milk
arson
sous chef
Critical Limits
6. The heel of the blade where the handle and the blade come together - providing greater strength
Hood Systems to Extinguish Fires
bolster
serviceware
Cup and Saucer Placement
7. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
Side-Table Service
sommelier - or wine steward
Food Safety Audit
yield
8. Below 41
Treating a Second Degree Burn
Device used to Measure Vanilla
Cup and Saucer Placement
Holding Cold Foods
9. Water activity - or moisture level within foods
Hood Systems to Extinguish Fires
server (front waiter)
Side-Table Service
Aw
10. 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
maitre d'
F.D.A. Food Code
PASS system
Dry Goods Temperature
11. Done by an approved fire extinguisher service company
Food Safety Audit
front of the house
Recharging a Fire Extinguisher
Chef's knife
12. Hazard Analysis Critical Control Points
Class A Fire Extinguisher
HACCP
time-temperature abused food
Number of Evacuation Routes
13. Second most frequently used knife
Aw
paring knife
maitre d'
Julienne Knife Cut
14. Every year
CPR training should be renewed...
Device used to Measure Milk
Sanitation Temperature
7th Step in Washing Hands
15. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
M.S.D.S.
Abbreviation for Teaspoon
Carrying a Knife
FAT TOM
16. Class A + B
Treating a Second Degree Burn
abrasive cleaner
Food Safety Audit
Class A Fire Extinguisher
17. Examines the flow of food from the moment you receive it to the service
American Style Service
steel
Hazard Analysis
head chef
18. 1) reduce temperature to 70
M.S.D.S.
Two-Stage Cooling Method
Dessert Flatware Placement
Julienne Knife Cut
19. Used to scour dirt and grease that has back or burned within a pot or pan
Hazard Analysis
server (front waiter)
Side-Table Service
abrasive cleaner
20. Down at the side - tip pointed down away from others
American Style Service
Carrying a Knife
Dry Goods Temperature
server (front waiter)
21. Caused by switches - wiring - and/or metals
One-Stage Cooling Method
PASS system
Brunch Service
Class D Fire
22. The dishware and utensils used in the dining room - both on and off the table
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Two-Stage Cooling Method
serviceware
Class C Fire
23. 1/8 1/8 1-2 inches
Class C Fire
3rd MSDS
Julienne Knife Cut
arson
24. 7 steps
number of steps in the HACCP system
width of plate from table
steel
Degree Angle used when sharpening Chef's knives with a whetstone
25. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Class C Fire
Device used to Measure Vanilla
Brunch Service
Chef's knife
26. Receiving
steel
Second Step in the Flow of Food
Class A Fire Extinguisher
PASS system
27. Bacteria - viruses - parasites - and fungi
bolster
Cup and Saucer Placement
Family Service
Biological Hazards
28. The most commonly used knife
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29. Tbsp
Abbreviation for Tablespoon
Biological Hazards
Julienne Knife Cut
Critical Limits
30. 8
Treating a Second Degree Burn
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Holding Cold Foods
Dry Goods Temperature
31. Caused by fat fryers and other appliances dealing with oils and fats
Class K Fire
FAT TOM
Folded Cloth Napkin Placements
HCS
32. A health inspection
Device used to Measure Milk
Types of Contamination
Two-Stage Cooling Method
Food Safety Audit
33. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
width of plate from table
EPA
Device used to Measure Milk
abrasive cleaner
34. Caused by gas - crease - oil - and/or liquid stored under pressured
Class B Fire
Family Service
filleting knife
One-Stage Cooling Method
35. Measuring spoon
Class D Fire
Device used to Measure Vanilla
paring knife
abrasive cleaner
36. 40 dishes
French Service - number of dishes in the first two courses
Chef's knife
Cup and Saucer Placement
arson
37. Develop a Verification System
Side-Table Service
Last Step of the HACCP system
F.D.A. Food Code
Recharging a Fire Extinguisher
38. To the right of the plate - in line with the knife
serviceware
Glassare Placement
3rd MSDS
Chef's knife
39. A combination of buffet style breakfast and lunch with American service
Device used to Measure Milk
F.D.A. Food Code
Russian Service
Brunch Service
40. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
Two-Stage Cooling Method
sommelier - or wine steward
width of plate from table
captain
41. When the food is placed on the table in serving dishes and the guests serve themselves
Class K Fire
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Family Service
sous chef
42. Person responsible for running the front of the house
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43. Second in line of responsibility after the head chef -in charge of the brigades
Take-Out Service
sous chef
time-temperature abused food
FAT TOM
44. To the right - above the flatware - to the right of the glassware
Degree Angle used when sharpening Chef's knives with a whetstone
Cup and Saucer Placement
sous chef
large dice cut
45. A device used to remove crumbs from the table
crumber
Holding Hot Foods
sommelier - or wine steward
FAT TOM
46. 2 routes
Folded Cloth Napkin Placements
Number of Evacuation Routes
filleting knife
Take-Out Service
47. Measuring cup
turned or tourner
Holding Hot Foods
Heimlich Maneuver
Device used to Measure Flour
48. The correction of food in their specific temperature danger zone
corrective action
English Service
Heimlich Maneuver
Take-Out Service
49. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
Second Step in the Flow of Food
Device used to Measure Flour
Carrying a Knife
sanitize
50. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
arson
sous chef
sommelier - or wine steward
Folded Cloth Napkin Placements