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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. Remove the heat source
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
corrective action
Cup and Saucer Placement
Treating a Second Degree Burn
2. The act of deliberately setting a fire
large dice cut
arson
Class K Fire
Critical Limits
3. Below 41
width of cover
Class C Fire
Bread and Butter Plate Placement
Holding Cold Foods
4. Carves and serves meats or fish and their accompaniments from the meat cart
Dry Goods Temperature
Class B Fire
Class C Fire
captain
5. Bacteria - viruses - parasites - and fungi
Hazard Analysis
paring knife
Biological Hazards
Temperature danger zone
6. 7 steps
Two-Stage Cooling Method
time-temperature abused food
number of steps in the HACCP system
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
7. Liquid measures
head chef
sommelier - or wine steward
Treating a Second Degree Burn
Device used to Measure Milk
8. To the right of the plate - in line with the knife
Glassare Placement
Class B Fire
toque
head chef
9. When the food is placed on the table in serving dishes and the guests serve themselves
time-temperature abused food
Last Step of the HACCP system
Refrigerator Temperature
Family Service
10. Tbsp
sanitize
Abbreviation for Tablespoon
CPR training should be renewed...
abrasive cleaner
11. The utensils used first should be placed on the outside
Arrangement of Flatware
Class B Fire
EPA
bolster
12. 18 inches
Treating a Second Degree Burn
Arrangement of Flatware
Class B Fire
width of cover
13. Reduce temperature to 40
Sanitation Temperature
Device used to Measure Milk
One-Stage Cooling Method
brigade
14. Water activity - or moisture level within foods
Class D Fire
Last Step of the HACCP system
Device used to Measure Milk
Aw
15. The correction of food in their specific temperature danger zone
Family Service
Chef's knife
corrective action
M.S.D.S.
16. 2 routes
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Temperature danger zone
Number of Evacuation Routes
Folded Cloth Napkin Placements
17. 1/8 1/8 1-2 inches
CPR training should be renewed...
M.S.D.S.
Julienne Knife Cut
7th Step in Washing Hands
18. 165
time-temperature abused food
PASS system
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
EPA
19. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
width of plate from table
sous chef
Treating a Second Degree Burn
FAT TOM
20. A.k.a. platter service -waiter serves the guest from left from a large platter
Class A Fire Extinguisher
Russian Service
paring knife
Family Service
21. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
yield
Heimlich Maneuver
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
sommelier - or wine steward
22. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
time-temperature abused food
Carrying a Knife
Take-Out Service
Critical Limits
23. Measuring spoon
Abbreviation for Tablespoon
M.S.D.S.
filleting knife
Device used to Measure Vanilla
24. To the right - above the flatware - to the right of the glassware
Carrying a Knife
Hazard Analysis
Cup and Saucer Placement
head chef
25. A combination of buffet style breakfast and lunch with American service
Brunch Service
Carrying a Knife
Biological Hazards
maitre d'
26. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
F.D.A. Food Code
sanitize
Family Service
Dessert Flatware Placement
27. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Class C Fire
width of cover
FAT TOM
28. A health inspection
sommelier - or wine steward
Julienne Knife Cut
Holding Hot Foods
Food Safety Audit
29. 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
Hood Systems to Extinguish Fires
Take-Out Service
PASS system
server (front waiter)
30. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
sommelier - or wine steward
Take-Out Service
front of the house
Carrying a Knife
31. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
sommelier - or wine steward
Folded Cloth Napkin Placements
Heimlich Maneuver
filleting knife
32. Examines the flow of food from the moment you receive it to the service
Food Safety Audit
Hazard Analysis
Hood Systems to Extinguish Fires
Device used to Measure Vanilla
33. Originated in Europe as an alternative to home cooking
corrective action
Class C Fire
Temperature danger zone
Take-Out Service
34. Above 135
front of the house
crumber
Butler Service
Holding Hot Foods
35. Second most frequently used knife
Cup and Saucer Placement
paring knife
Heimlich Maneuver
FAT TOM
36. Receiving
Folded Cloth Napkin Placements
Hood Systems to Extinguish Fires
Second Step in the Flow of Food
Carrying a Knife
37. 40 dishes
Glassare Placement
Class K Fire
Cup and Saucer Placement
French Service - number of dishes in the first two courses
38. Second in line of responsibility after the captain
server (front waiter)
Cup and Saucer Placement
Biological Hazards
crumber
39. Prevents hair from falling into the food
Brunch Service
server (front waiter)
toque
French Service - number of dishes in the first two courses
40. Every year
CPR training should be renewed...
French Service - number of dishes in the first two courses
Side-Table Service
Holding Cold Foods
41. Hazard Analysis Critical Control Points
Refrigerator Temperature
Russian Service
sommelier - or wine steward
HACCP
42. Table is preset and food is served by a waiter on platters to the room
Hood Systems to Extinguish Fires
English Service
width of cover
F.D.A. Food Code
43. A group of workers assigned a specific set of tasks
Temperature danger zone
sommelier - or wine steward
7th Step in Washing Hands
brigade
44. 8
Class K Fire
yield
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Temperature danger zone
45. Multi-cellular organisms that are far larger than both bacteria and viruses
width of cover
parasite
Butler Service
toque
46. Dishes are prepared and finished off at the table -use of a cart
Heimlich Maneuver
sous chef
Side-Table Service
steel
47. Class A + B
Critical Limits
Abbreviation for Tablespoon
One-Stage Cooling Method
Class A Fire Extinguisher
48. The heel of the blade where the handle and the blade come together - providing greater strength
English Service
bolster
Arrangement of Flatware
Biological Hazards
49. Person responsible for running the front of the house
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50. A device used to remove crumbs from the table
crumber
Julienne Knife Cut
width of plate from table
Cup and Saucer Placement