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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 inch
Side-Table Service
width of plate from table
Biological Hazards
F.D.A. Food Code
2. 1) reduce temperature to 70
Two-Stage Cooling Method
abrasive cleaner
Device used to Measure Vanilla
turned or tourner
3. Kitchen area
back of the house
arson
toque
server (front waiter)
4. Liquid measures
serviceware
Device used to Measure Milk
front of the house
Biological Hazards
5. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
Glassare Placement
Two-Stage Cooling Method
sommelier - or wine steward
Hazard Analysis
6. 1/8 1/8 1-2 inches
Julienne Knife Cut
Glassare Placement
large dice cut
brigade
7. To the right of the plate - in line with the knife
HACCP
filleting knife
English Service
Glassare Placement
8. 18 inches
sous chef
head chef
Abbreviation for Tablespoon
width of cover
9. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
head chef
turned or tourner
English Service
Arrangement of Flatware
10. 40 dishes
Degree Angle used when sharpening Chef's knives with a whetstone
French Service - number of dishes in the first two courses
Hood Systems to Extinguish Fires
PASS system
11. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
Arrangement of Flatware
EPA
arson
abrasive cleaner
12. Caused by fat fryers and other appliances dealing with oils and fats
Device used to Measure Vanilla
Class K Fire
CPR training should be renewed...
brigade
13. A.k.a. cube
F.D.A. Food Code
Glassare Placement
large dice cut
Class B Fire
14. 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
width of cover
3rd MSDS
7th Step in Washing Hands
Critical Limits
15. 165
7th Step in Washing Hands
Bread and Butter Plate Placement
Chef's knife
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
16. 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
brigade
Class A Fire Extinguisher
Treating a Second Degree Burn
PASS system
17. Above the plate
American Style Service
Carrying a Knife
Dessert Flatware Placement
Recharging a Fire Extinguisher
18. 7 steps
Recharging a Fire Extinguisher
number of steps in the HACCP system
Sanitation Temperature
large dice cut
19. Turn off the water using a towel
number of steps in the HACCP system
server (front waiter)
7th Step in Washing Hands
HCS
20. The most commonly used knife
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21. 20
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22. Food within the temperature danger zone for a certain period of time
Class D Fire
Chef's knife
time-temperature abused food
Last Step of the HACCP system
23. A.k.a. platter service -waiter serves the guest from left from a large platter
maitre d'
Family Service
Russian Service
server (front waiter)
24. Used to fillet fish
Holding Hot Foods
filleting knife
number of steps in the HACCP system
English Service
25. Direct and cross
English Service
7th Step in Washing Hands
Cup and Saucer Placement
Types of Contamination
26. 180
HCS
Sanitation Temperature
sous chef
steel
27. Sanitation standards for keeping food safe
Julienne Knife Cut
Abbreviation for Tablespoon
F.D.A. Food Code
Bread and Butter Plate Placement
28. Class A + B
width of plate from table
sanitize
corrective action
Class A Fire Extinguisher
29. To the left of the plate
Dry Goods Temperature
Folded Cloth Napkin Placements
Bread and Butter Plate Placement
One-Stage Cooling Method
30. Person responsible for running the front of the house
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31. Multi-cellular organisms that are far larger than both bacteria and viruses
parasite
steel
Bread and Butter Plate Placement
captain
32. 50
Dry Goods Temperature
Critical Limits
Food Safety Audit
CPR training should be renewed...
33. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
corrective action
Class C Fire
7th Step in Washing Hands
Sanitation Temperature
34. Water activity - or moisture level within foods
number of steps in the HACCP system
Sanitation Temperature
Aw
crumber
35. To the right - above the flatware - to the right of the glassware
One-Stage Cooling Method
Cup and Saucer Placement
Device used to Measure Vanilla
Bread and Butter Plate Placement
36. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
Abbreviation for Teaspoon
Class C Fire
Critical Limits
sous chef
37. Measuring spoon
arson
3rd MSDS
Device used to Measure Vanilla
Temperature danger zone
38. Caused by switches - wiring - and/or metals
turned or tourner
server (front waiter)
Class D Fire
captain
39. Dishes are prepared and finished off at the table -use of a cart
back of the house
Side-Table Service
Glassare Placement
bolster
40. 38
crumber
Refrigerator Temperature
arson
Holding Hot Foods
41. Measuring cup
Device used to Measure Flour
width of cover
One-Stage Cooling Method
M.S.D.S.
42. Below 41
back of the house
M.S.D.S.
Holding Cold Foods
HACCP
43. Done by an approved fire extinguisher service company
sommelier - or wine steward
Take-Out Service
Recharging a Fire Extinguisher
paring knife
44. A combination of buffet style breakfast and lunch with American service
Class A Fire Extinguisher
turned or tourner
M.S.D.S.
Brunch Service
45. Receiving
Biological Hazards
number of steps in the HACCP system
Second Step in the Flow of Food
server (front waiter)
46. Originated in Europe as an alternative to home cooking
Take-Out Service
Class C Fire
back of the house
Second Step in the Flow of Food
47. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
parasite
Class C Fire
Heimlich Maneuver
Last Step of the HACCP system
48. A device used to remove crumbs from the table
back of the house
crumber
Class D Fire
Chef's knife
49. Examines the flow of food from the moment you receive it to the service
Sanitation Temperature
serviceware
Hazard Analysis
arson
50. Dining room area
bolster
Dessert Flatware Placement
front of the house
Abbreviation for Tablespoon