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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. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
captain
Critical Limits
Two-Stage Cooling Method
crumber
2. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
Arrangement of Flatware
sanitize
Cup and Saucer Placement
Carrying a Knife
3. Dining room area
Class B Fire
Class A Fire Extinguisher
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
front of the house
4. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
EPA
Class C Fire
FAT TOM
Refrigerator Temperature
5. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
Temperature danger zone
Holding Cold Foods
Folded Cloth Napkin Placements
Julienne Knife Cut
6. Second in line of responsibility after the captain
arson
Types of Contamination
filleting knife
server (front waiter)
7. 41
Temperature danger zone
Julienne Knife Cut
Number of Evacuation Routes
CPR training should be renewed...
8. Liquid measures
F.D.A. Food Code
Device used to Measure Milk
M.S.D.S.
Aw
9. Down at the side - tip pointed down away from others
Types of Contamination
yield
Food Safety Audit
Carrying a Knife
10. Tbsp
Abbreviation for Teaspoon
Two-Stage Cooling Method
Device used to Measure Flour
Abbreviation for Tablespoon
11. 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
Treating a Second Degree Burn
crumber
sommelier - or wine steward
3rd MSDS
12. Tsp
Dessert Flatware Placement
Glassare Placement
Abbreviation for Teaspoon
brigade
13. Reduce temperature to 40
One-Stage Cooling Method
Critical Limits
toque
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
14. Food within the temperature danger zone for a certain period of time
Take-Out Service
time-temperature abused food
sanitize
Chef's knife
15. Receiving
CPR training should be renewed...
Second Step in the Flow of Food
back of the house
Chef's knife
16. The utensils used first should be placed on the outside
Julienne Knife Cut
time-temperature abused food
Arrangement of Flatware
large dice cut
17. Measuring spoon
Treating a Second Degree Burn
arson
M.S.D.S.
Device used to Measure Vanilla
18. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
head chef
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
maitre d'
Two-Stage Cooling Method
19. Done by an approved fire extinguisher service company
HACCP
arson
Russian Service
Recharging a Fire Extinguisher
20. A.k.a. cube
One-Stage Cooling Method
Last Step of the HACCP system
crumber
large dice cut
21. 20
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22. Hazard Analysis Critical Control Points
toque
HACCP
brigade
large dice cut
23. Dishes are prepared and finished off at the table -use of a cart
time-temperature abused food
Device used to Measure Flour
7th Step in Washing Hands
Side-Table Service
24. Sanitation standards for keeping food safe
Julienne Knife Cut
Chef's knife
Food Safety Audit
F.D.A. Food Code
25. Material Safety Data Sheet - specific hazards posed by a chemical
Recharging a Fire Extinguisher
parasite
M.S.D.S.
head chef
26. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
steel
7th Step in Washing Hands
Folded Cloth Napkin Placements
Types of Contamination
27. The correction of food in their specific temperature danger zone
head chef
corrective action
number of steps in the HACCP system
paring knife
28. 50
Julienne Knife Cut
Dry Goods Temperature
PASS system
brigade
29. Used to scour dirt and grease that has back or burned within a pot or pan
Glassare Placement
abrasive cleaner
Refrigerator Temperature
time-temperature abused food
30. To the right - above the flatware - to the right of the glassware
Heimlich Maneuver
Brunch Service
Cup and Saucer Placement
Device used to Measure Milk
31. A.k.a. platter service -waiter serves the guest from left from a large platter
FAT TOM
Russian Service
width of plate from table
Class C Fire
32. Develop a Verification System
Treating a Second Degree Burn
bolster
Last Step of the HACCP system
Sanitation Temperature
33. Measuring cup
Device used to Measure Flour
Brunch Service
time-temperature abused food
sous chef
34. Used to fillet fish
Biological Hazards
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
filleting knife
sommelier - or wine steward
35. Person responsible for running the front of the house
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36. The most predominantly used service in the United States
Class K Fire
Device used to Measure Milk
American Style Service
steel
37. 38
bolster
sanitize
Device used to Measure Flour
Refrigerator Temperature
38. Carves and serves meats or fish and their accompaniments from the meat cart
captain
head chef
Heimlich Maneuver
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
39. Direct and cross
Types of Contamination
Class B Fire
Heimlich Maneuver
toque
40. Table is preset and food is served by a waiter on platters to the room
English Service
HCS
Carrying a Knife
serviceware
41. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
parasite
Device used to Measure Milk
Chef's knife
HCS
42. 1/8 1/8 1-2 inches
Julienne Knife Cut
Class D Fire
One-Stage Cooling Method
Hazard Analysis
43. 165
Types of Contamination
large dice cut
Class K Fire
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
44. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
yield
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Hood Systems to Extinguish Fires
F.D.A. Food Code
45. 2 routes
Number of Evacuation Routes
front of the house
large dice cut
CPR training should be renewed...
46. A group of workers assigned a specific set of tasks
large dice cut
Bread and Butter Plate Placement
Take-Out Service
brigade
47. Above the plate
yield
Class B Fire
Two-Stage Cooling Method
Dessert Flatware Placement
48. Every year
CPR training should be renewed...
corrective action
maitre d'
Device used to Measure Vanilla
49. The most commonly used knife
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50. 1 inch
width of plate from table
Dessert Flatware Placement
Class K Fire
Brunch Service