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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. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
Number of Evacuation Routes
head chef
Cup and Saucer Placement
Russian Service
2. Every year
Device used to Measure Vanilla
Family Service
CPR training should be renewed...
Hazard Analysis
3. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
number of steps in the HACCP system
Treating a Second Degree Burn
sanitize
Aw
4. Caused by switches - wiring - and/or metals
Class D Fire
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
HACCP
Side-Table Service
5. The act of deliberately setting a fire
width of plate from table
arson
Hazard Analysis
Heimlich Maneuver
6. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
Butler Service
FAT TOM
parasite
Cup and Saucer Placement
7. A group of workers assigned a specific set of tasks
brigade
Take-Out Service
Treating a Second Degree Burn
captain
8. Above 135
Bread and Butter Plate Placement
abrasive cleaner
Class A Fire Extinguisher
Holding Hot Foods
9. The most commonly used knife
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10. Bacteria - viruses - parasites - and fungi
Julienne Knife Cut
Device used to Measure Flour
Biological Hazards
Dry Goods Temperature
11. Hazard Analysis Critical Control Points
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
HACCP
turned or tourner
Class K Fire
12. 1) reduce temperature to 70
Last Step of the HACCP system
3rd MSDS
Two-Stage Cooling Method
front of the house
13. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
English Service
EPA
Take-Out Service
back of the house
14. Receiving
Second Step in the Flow of Food
paring knife
toque
Julienne Knife Cut
15. Carves and serves meats or fish and their accompaniments from the meat cart
Device used to Measure Vanilla
captain
English Service
steel
16. Table is preset and food is served by a waiter on platters to the room
French Service - number of dishes in the first two courses
Number of Evacuation Routes
parasite
English Service
17. 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
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
HACCP
sous chef
18. 38
Refrigerator Temperature
Two-Stage Cooling Method
sous chef
PASS system
19. The guests serve themselves from large platters
One-Stage Cooling Method
Butler Service
server (front waiter)
width of cover
20. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Brunch Service
number of steps in the HACCP system
turned or tourner
Class C Fire
21. A combination of buffet style breakfast and lunch with American service
captain
paring knife
bolster
Brunch Service
22. 41
Device used to Measure Vanilla
sanitize
corrective action
Temperature danger zone
23. When the food is placed on the table in serving dishes and the guests serve themselves
Family Service
Class B Fire
Recharging a Fire Extinguisher
Temperature danger zone
24. Done by an approved fire extinguisher service company
maitre d'
Recharging a Fire Extinguisher
Types of Contamination
Sanitation Temperature
25. Liquid measures
width of plate from table
arson
Hazard Analysis
Device used to Measure Milk
26. A.k.a. cube
Holding Hot Foods
Degree Angle used when sharpening Chef's knives with a whetstone
serviceware
large dice cut
27. A.k.a. platter service -waiter serves the guest from left from a large platter
Last Step of the HACCP system
time-temperature abused food
HACCP
Russian Service
28. Dining room area
Hazard Analysis
front of the house
corrective action
Biological Hazards
29. Caused by gas - crease - oil - and/or liquid stored under pressured
FAT TOM
Recharging a Fire Extinguisher
Class B Fire
Heimlich Maneuver
30. Water activity - or moisture level within foods
Brunch Service
Aw
Types of Contamination
sous chef
31. Person responsible for running the front of the house
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32. 7 steps
number of steps in the HACCP system
3rd MSDS
Family Service
Sanitation Temperature
33. To the right of the plate - in line with the knife
HACCP
Class C Fire
Class A Fire Extinguisher
Glassare Placement
34. Tsp
French Service - number of dishes in the first two courses
American Style Service
steel
Abbreviation for Teaspoon
35. To the right - above the flatware - to the right of the glassware
large dice cut
Cup and Saucer Placement
Glassare Placement
Critical Limits
36. Measuring spoon
Device used to Measure Vanilla
Butler Service
Class D Fire
arson
37. Class A + B
Class A Fire Extinguisher
Class K Fire
sanitize
parasite
38. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
Food Safety Audit
Heimlich Maneuver
sommelier - or wine steward
Types of Contamination
39. A device used to remove crumbs from the table
crumber
Butler Service
Sanitation Temperature
Carrying a Knife
40. 50
Class C Fire
Dry Goods Temperature
English Service
Abbreviation for Tablespoon
41. Direct and cross
Last Step of the HACCP system
HACCP
Biological Hazards
Types of Contamination
42. 8
Hazard Analysis
Carrying a Knife
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
large dice cut
43. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
Take-Out Service
Folded Cloth Napkin Placements
arson
Device used to Measure Vanilla
44. Remove the heat source
width of cover
Treating a Second Degree Burn
Number of Evacuation Routes
Abbreviation for Teaspoon
45. 1) liquid or powder chemicals 2) gases
Biological Hazards
toque
Class K Fire
Hood Systems to Extinguish Fires
46. Second in line of responsibility after the captain
Class D Fire
filleting knife
paring knife
server (front waiter)
47. To the left of the plate
toque
Bread and Butter Plate Placement
Recharging a Fire Extinguisher
7th Step in Washing Hands
48. Used to scour dirt and grease that has back or burned within a pot or pan
Dry Goods Temperature
Chef's knife
Food Safety Audit
abrasive cleaner
49. The correction of food in their specific temperature danger zone
corrective action
abrasive cleaner
Food Safety Audit
Russian Service
50. 2 routes
Number of Evacuation Routes
Sanitation Temperature
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Aw