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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
sanitize
Hazard Analysis
turned or tourner
HCS
2. Develop a Verification System
7th Step in Washing Hands
Last Step of the HACCP system
crumber
corrective action
3. Below 41
Holding Cold Foods
Butler Service
French Service - number of dishes in the first two courses
Device used to Measure Milk
4. Carves and serves meats or fish and their accompaniments from the meat cart
Sanitation Temperature
captain
yield
Refrigerator Temperature
5. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
sanitize
Device used to Measure Milk
back of the house
sommelier - or wine steward
6. Second in line of responsibility after the captain
server (front waiter)
Brunch Service
Butler Service
parasite
7. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
Dessert Flatware Placement
HCS
Biological Hazards
Device used to Measure Flour
8. 1 inch
Hood Systems to Extinguish Fires
time-temperature abused food
turned or tourner
width of plate from table
9. When the food is placed on the table in serving dishes and the guests serve themselves
Refrigerator Temperature
Family Service
large dice cut
Sanitation Temperature
10. Dishes are prepared and finished off at the table -use of a cart
corrective action
Side-Table Service
Abbreviation for Teaspoon
Last Step of the HACCP system
11. A device used to remove crumbs from the table
CPR training should be renewed...
serviceware
Cup and Saucer Placement
crumber
12. A combination of buffet style breakfast and lunch with American service
Class K Fire
Brunch Service
CPR training should be renewed...
large dice cut
13. Sanitation standards for keeping food safe
Butler Service
Chef's knife
F.D.A. Food Code
yield
14. Dining room area
front of the house
bolster
toque
captain
15. The correction of food in their specific temperature danger zone
back of the house
corrective action
Last Step of the HACCP system
sous chef
16. 1) reduce temperature to 70
width of cover
Two-Stage Cooling Method
parasite
EPA
17. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
Food Safety Audit
FAT TOM
sommelier - or wine steward
head chef
18. Turn off the water using a towel
front of the house
One-Stage Cooling Method
Abbreviation for Teaspoon
7th Step in Washing Hands
19. 41
Heimlich Maneuver
captain
Types of Contamination
Temperature danger zone
20. Table is preset and food is served by a waiter on platters to the room
Carrying a Knife
English Service
Recharging a Fire Extinguisher
Device used to Measure Flour
21. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
Class B Fire
sanitize
steel
Device used to Measure Flour
22. Kitchen area
back of the house
Sanitation Temperature
brigade
Device used to Measure Flour
23. Reduce temperature to 40
EPA
French Service - number of dishes in the first two courses
One-Stage Cooling Method
Device used to Measure Milk
24. 20
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25. 40 dishes
width of plate from table
Julienne Knife Cut
French Service - number of dishes in the first two courses
Glassare Placement
26. Above the plate
Temperature danger zone
server (front waiter)
crumber
Dessert Flatware Placement
27. Water activity - or moisture level within foods
Folded Cloth Napkin Placements
Hood Systems to Extinguish Fires
Aw
English Service
28. 165
HACCP
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
head chef
Brunch Service
29. 8
server (front waiter)
toque
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Recharging a Fire Extinguisher
30. Remove the heat source
server (front waiter)
Treating a Second Degree Burn
sommelier - or wine steward
Two-Stage Cooling Method
31. The most commonly used knife
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32. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
yield
Device used to Measure Vanilla
Number of Evacuation Routes
Dessert Flatware Placement
33. Second most frequently used knife
yield
Julienne Knife Cut
paring knife
sous chef
34. Measuring cup
Take-Out Service
sous chef
Device used to Measure Flour
Heimlich Maneuver
35. To the left of the plate
English Service
Bread and Butter Plate Placement
large dice cut
Dry Goods Temperature
36. Caused by fat fryers and other appliances dealing with oils and fats
large dice cut
number of steps in the HACCP system
Class K Fire
Julienne Knife Cut
37. Every year
CPR training should be renewed...
HACCP
Device used to Measure Vanilla
sommelier - or wine steward
38. Above 135
Holding Hot Foods
Biological Hazards
Class A Fire Extinguisher
French Service - number of dishes in the first two courses
39. Examines the flow of food from the moment you receive it to the service
width of plate from table
Bread and Butter Plate Placement
Hazard Analysis
filleting knife
40. Food within the temperature danger zone for a certain period of time
filleting knife
Food Safety Audit
time-temperature abused food
English Service
41. Caused by switches - wiring - and/or metals
English Service
Degree Angle used when sharpening Chef's knives with a whetstone
Class D Fire
Second Step in the Flow of Food
42. Used to fillet fish
American Style Service
Aw
Folded Cloth Napkin Placements
filleting knife
43. Direct and cross
Types of Contamination
HACCP
filleting knife
Biological Hazards
44. 7 steps
FAT TOM
Second Step in the Flow of Food
number of steps in the HACCP system
Holding Cold Foods
45. A group of workers assigned a specific set of tasks
American Style Service
Arrangement of Flatware
brigade
back of the house
46. Multi-cellular organisms that are far larger than both bacteria and viruses
Brunch Service
Take-Out Service
sanitize
parasite
47. 18 inches
width of cover
brigade
Critical Limits
Second Step in the Flow of Food
48. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Cup and Saucer Placement
captain
Class C Fire
Class D Fire
49. 1) liquid or powder chemicals 2) gases
CPR training should be renewed...
Brunch Service
Hood Systems to Extinguish Fires
Chef's knife
50. 38
Biological Hazards
Number of Evacuation Routes
7th Step in Washing Hands
Refrigerator Temperature