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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. 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
Holding Cold Foods
captain
PASS system
Device used to Measure Vanilla
2. 18 inches
Class B Fire
HACCP
width of cover
paring knife
3. Dishes are prepared and finished off at the table -use of a cart
corrective action
Side-Table Service
Take-Out Service
Glassare Placement
4. A.k.a. cube
time-temperature abused food
large dice cut
Device used to Measure Milk
corrective action
5. Liquid measures
7th Step in Washing Hands
turned or tourner
Temperature danger zone
Device used to Measure Milk
6. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
head chef
One-Stage Cooling Method
3rd MSDS
Refrigerator Temperature
7. The act of deliberately setting a fire
width of cover
Device used to Measure Vanilla
arson
Food Safety Audit
8. Caused by switches - wiring - and/or metals
brigade
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
EPA
Class D Fire
9. Turn off the water using a towel
7th Step in Washing Hands
time-temperature abused food
filleting knife
captain
10. Below 41
yield
HCS
Holding Cold Foods
head chef
11. The most predominantly used service in the United States
Critical Limits
Folded Cloth Napkin Placements
American Style Service
maitre d'
12. 7 steps
Butler Service
number of steps in the HACCP system
M.S.D.S.
paring knife
13. Hazard Analysis Critical Control Points
maitre d'
HACCP
Heimlich Maneuver
Cup and Saucer Placement
14. Direct and cross
Aw
time-temperature abused food
Types of Contamination
PASS system
15. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
HCS
Holding Hot Foods
paring knife
American Style Service
16. A.k.a. platter service -waiter serves the guest from left from a large platter
large dice cut
Hood Systems to Extinguish Fires
Abbreviation for Teaspoon
Russian Service
17. Caused by gas - crease - oil - and/or liquid stored under pressured
Recharging a Fire Extinguisher
Class B Fire
Critical Limits
turned or tourner
18. Dining room area
Treating a Second Degree Burn
head chef
server (front waiter)
front of the house
19. Done by an approved fire extinguisher service company
CPR training should be renewed...
sommelier - or wine steward
Holding Hot Foods
Recharging a Fire Extinguisher
20. 1) liquid or powder chemicals 2) gases
One-Stage Cooling Method
M.S.D.S.
Hood Systems to Extinguish Fires
corrective action
21. The utensils used first should be placed on the outside
Device used to Measure Milk
corrective action
Arrangement of Flatware
Side-Table Service
22. 1 inch
serviceware
Number of Evacuation Routes
corrective action
width of plate from table
23. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
paring knife
Device used to Measure Milk
FAT TOM
Take-Out Service
24. 20
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25. Caused by fat fryers and other appliances dealing with oils and fats
F.D.A. Food Code
Arrangement of Flatware
yield
Class K Fire
26. Second in line of responsibility after the captain
Class D Fire
Two-Stage Cooling Method
server (front waiter)
Russian Service
27. 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
3rd MSDS
Holding Cold Foods
Brunch Service
Family Service
28. Sanitation standards for keeping food safe
Bread and Butter Plate Placement
sous chef
F.D.A. Food Code
large dice cut
29. The most time-consuming knife
steel
parasite
yield
turned or tourner
30. 2 routes
Abbreviation for Tablespoon
Number of Evacuation Routes
7th Step in Washing Hands
Holding Hot Foods
31. The heel of the blade where the handle and the blade come together - providing greater strength
bolster
maitre d'
Butler Service
Abbreviation for Tablespoon
32. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
width of plate from table
Folded Cloth Napkin Placements
Butler Service
English Service
33. To the left of the plate
HACCP
Aw
Bread and Butter Plate Placement
Side-Table Service
34. To the right of the plate - in line with the knife
Folded Cloth Napkin Placements
Chef's knife
Glassare Placement
7th Step in Washing Hands
35. Second in line of responsibility after the head chef -in charge of the brigades
Abbreviation for Tablespoon
English Service
Biological Hazards
sous chef
36. 1/8 1/8 1-2 inches
Dessert Flatware Placement
French Service - number of dishes in the first two courses
Julienne Knife Cut
width of cover
37. Class A + B
filleting knife
Class A Fire Extinguisher
Folded Cloth Napkin Placements
Arrangement of Flatware
38. Water activity - or moisture level within foods
sommelier - or wine steward
Dessert Flatware Placement
3rd MSDS
Aw
39. Prevents hair from falling into the food
toque
Device used to Measure Vanilla
sanitize
Refrigerator Temperature
40. 8
Arrangement of Flatware
Degree Angle used when sharpening Chef's knives with a whetstone
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
M.S.D.S.
41. Above the plate
abrasive cleaner
steel
maitre d'
Dessert Flatware Placement
42. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
Cup and Saucer Placement
maitre d'
Brunch Service
Heimlich Maneuver
43. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
Degree Angle used when sharpening Chef's knives with a whetstone
yield
Device used to Measure Vanilla
head chef
44. A group of workers assigned a specific set of tasks
filleting knife
Heimlich Maneuver
Hood Systems to Extinguish Fires
brigade
45. Used to fillet fish
parasite
7th Step in Washing Hands
filleting knife
Critical Limits
46. Material Safety Data Sheet - specific hazards posed by a chemical
M.S.D.S.
Take-Out Service
arson
maitre d'
47. 165
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Device used to Measure Flour
head chef
Recharging a Fire Extinguisher
48. Measuring spoon
Device used to Measure Flour
Folded Cloth Napkin Placements
Device used to Measure Vanilla
Number of Evacuation Routes
49. To the right - above the flatware - to the right of the glassware
Cup and Saucer Placement
Device used to Measure Flour
front of the house
yield
50. Examines the flow of food from the moment you receive it to the service
Carrying a Knife
Hazard Analysis
captain
Family Service