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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. The most time-consuming knife
front of the house
turned or tourner
Holding Cold Foods
head chef
2. Measuring spoon
Abbreviation for Tablespoon
Device used to Measure Vanilla
Heimlich Maneuver
Temperature danger zone
3. Food within the temperature danger zone for a certain period of time
Second Step in the Flow of Food
time-temperature abused food
abrasive cleaner
Two-Stage Cooling Method
4. The utensils used first should be placed on the outside
Hazard Analysis
Dry Goods Temperature
Class K Fire
Arrangement of Flatware
5. The guests serve themselves from large platters
Russian Service
Recharging a Fire Extinguisher
Butler Service
Brunch Service
6. Below 41
Holding Cold Foods
Russian Service
Family Service
brigade
7. Tbsp
Abbreviation for Tablespoon
Glassare Placement
Biological Hazards
serviceware
8. Kitchen area
Abbreviation for Tablespoon
Chef's knife
back of the house
sanitize
9. Examines the flow of food from the moment you receive it to the service
Class A Fire Extinguisher
One-Stage Cooling Method
paring knife
Hazard Analysis
10. A device used to remove crumbs from the table
crumber
Critical Limits
corrective action
Aw
11. The heel of the blade where the handle and the blade come together - providing greater strength
abrasive cleaner
Food Safety Audit
bolster
Carrying a Knife
12. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
back of the house
Class C Fire
Chef's knife
yield
13. Develop a Verification System
Last Step of the HACCP system
paring knife
Biological Hazards
Refrigerator Temperature
14. A.k.a. platter service -waiter serves the guest from left from a large platter
Class B Fire
Russian Service
arson
Recharging a Fire Extinguisher
15. The most commonly used knife
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16. 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
serviceware
HACCP
3rd MSDS
width of plate from table
17. To the left of the plate
Cup and Saucer Placement
Degree Angle used when sharpening Chef's knives with a whetstone
filleting knife
Bread and Butter Plate Placement
18. Multi-cellular organisms that are far larger than both bacteria and viruses
Food Safety Audit
parasite
corrective action
steel
19. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
Class C Fire
Dessert Flatware Placement
sanitize
filleting knife
20. When the food is placed on the table in serving dishes and the guests serve themselves
Family Service
Abbreviation for Teaspoon
filleting knife
Take-Out Service
21. Every year
CPR training should be renewed...
Abbreviation for Tablespoon
parasite
Food Safety Audit
22. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
FAT TOM
turned or tourner
American Style Service
Class B Fire
23. Originated in Europe as an alternative to home cooking
Biological Hazards
Class B Fire
Take-Out Service
sanitize
24. Prevents hair from falling into the food
toque
filleting knife
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
turned or tourner
25. 18 inches
Food Safety Audit
large dice cut
Refrigerator Temperature
width of cover
26. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
back of the house
Sanitation Temperature
Critical Limits
HCS
27. Dining room area
Class A Fire Extinguisher
front of the house
Abbreviation for Tablespoon
sommelier - or wine steward
28. Measuring cup
Device used to Measure Milk
PASS system
Device used to Measure Flour
number of steps in the HACCP system
29. 41
Abbreviation for Teaspoon
Temperature danger zone
width of cover
FAT TOM
30. The correction of food in their specific temperature danger zone
Critical Limits
corrective action
Heimlich Maneuver
Hood Systems to Extinguish Fires
31. 20
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32. A health inspection
Food Safety Audit
Types of Contamination
Class B Fire
Abbreviation for Teaspoon
33. Remove the heat source
Abbreviation for Tablespoon
Device used to Measure Milk
paring knife
Treating a Second Degree Burn
34. 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
French Service - number of dishes in the first two courses
number of steps in the HACCP system
EPA
PASS system
35. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
large dice cut
Two-Stage Cooling Method
captain
head chef
36. Bacteria - viruses - parasites - and fungi
Biological Hazards
width of plate from table
HCS
Second Step in the Flow of Food
37. Carves and serves meats or fish and their accompaniments from the meat cart
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
time-temperature abused food
head chef
captain
38. 50
Degree Angle used when sharpening Chef's knives with a whetstone
Class C Fire
Dry Goods Temperature
toque
39. Turn off the water using a towel
front of the house
serviceware
7th Step in Washing Hands
Degree Angle used when sharpening Chef's knives with a whetstone
40. Caused by gas - crease - oil - and/or liquid stored under pressured
Critical Limits
Heimlich Maneuver
Class D Fire
Class B Fire
41. Used to fillet fish
7th Step in Washing Hands
width of cover
filleting knife
English Service
42. 38
EPA
yield
sanitize
Refrigerator Temperature
43. 2 routes
large dice cut
Number of Evacuation Routes
Bread and Butter Plate Placement
Butler Service
44. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
Last Step of the HACCP system
Glassare Placement
Treating a Second Degree Burn
Heimlich Maneuver
45. Class A + B
Folded Cloth Napkin Placements
Class D Fire
abrasive cleaner
Class A Fire Extinguisher
46. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
steel
sommelier - or wine steward
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Hood Systems to Extinguish Fires
47. 180
width of cover
Julienne Knife Cut
Sanitation Temperature
One-Stage Cooling Method
48. To the right of the plate - in line with the knife
Glassare Placement
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
French Service - number of dishes in the first two courses
Side-Table Service
49. Second in line of responsibility after the captain
server (front waiter)
Dessert Flatware Placement
front of the house
Dry Goods Temperature
50. Used to scour dirt and grease that has back or burned within a pot or pan
abrasive cleaner
Aw
Cup and Saucer Placement
bolster