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Test your basic knowledge |
Culinary Arts 102
Start Test
Study First
Subject
:
cooking
Instructions:
Answer 50 questions in 15 minutes.
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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. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
Glassare Placement
Butler Service
One-Stage Cooling Method
EPA
2. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
turned or tourner
Last Step of the HACCP system
Treating a Second Degree Burn
Folded Cloth Napkin Placements
3. To the right - above the flatware - to the right of the glassware
Cup and Saucer Placement
One-Stage Cooling Method
Bread and Butter Plate Placement
Take-Out Service
4. Bacteria - viruses - parasites - and fungi
Class C Fire
Biological Hazards
maitre d'
Glassare Placement
5. Second in line of responsibility after the captain
Sanitation Temperature
English Service
Abbreviation for Tablespoon
server (front waiter)
6. Turn off the water using a towel
7th Step in Washing Hands
Hood Systems to Extinguish Fires
large dice cut
Hazard Analysis
7. Used to fillet fish
Glassare Placement
filleting knife
time-temperature abused food
brigade
8. Above the plate
bolster
Dessert Flatware Placement
HCS
corrective action
9. 1) reduce temperature to 70
front of the house
Two-Stage Cooling Method
Julienne Knife Cut
serviceware
10. Tsp
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Abbreviation for Teaspoon
Side-Table Service
Critical Limits
11. The act of deliberately setting a fire
arson
Treating a Second Degree Burn
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
sous chef
12. Measuring spoon
Take-Out Service
Abbreviation for Teaspoon
Device used to Measure Vanilla
Two-Stage Cooling Method
13. 20
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14. 1/8 1/8 1-2 inches
Bread and Butter Plate Placement
Chef's knife
Types of Contamination
Julienne Knife Cut
15. Food within the temperature danger zone for a certain period of time
F.D.A. Food Code
Bread and Butter Plate Placement
sommelier - or wine steward
time-temperature abused food
16. The heel of the blade where the handle and the blade come together - providing greater strength
Two-Stage Cooling Method
M.S.D.S.
bolster
Holding Hot Foods
17. The utensils used first should be placed on the outside
HACCP
Food Safety Audit
Arrangement of Flatware
Bread and Butter Plate Placement
18. 165
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
One-Stage Cooling Method
Aw
steel
19. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
front of the house
sous chef
Critical Limits
Class C Fire
20. Caused by gas - crease - oil - and/or liquid stored under pressured
Temperature danger zone
maitre d'
Arrangement of Flatware
Class B Fire
21. Dining room area
Aw
Heimlich Maneuver
HCS
front of the house
22. Water activity - or moisture level within foods
Degree Angle used when sharpening Chef's knives with a whetstone
Class A Fire Extinguisher
Class D Fire
Aw
23. 1) liquid or powder chemicals 2) gases
head chef
Hood Systems to Extinguish Fires
FAT TOM
sanitize
24. Reduce temperature to 40
Dessert Flatware Placement
One-Stage Cooling Method
serviceware
M.S.D.S.
25. 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
arson
Sanitation Temperature
PASS system
yield
26. A device used to remove crumbs from the table
Degree Angle used when sharpening Chef's knives with a whetstone
crumber
Class C Fire
Dry Goods Temperature
27. When the food is placed on the table in serving dishes and the guests serve themselves
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Family Service
server (front waiter)
paring knife
28. Person responsible for running the front of the house
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29. Second most frequently used knife
Critical Limits
filleting knife
Refrigerator Temperature
paring knife
30. Tbsp
Sanitation Temperature
Critical Limits
Abbreviation for Teaspoon
Abbreviation for Tablespoon
31. The most predominantly used service in the United States
American Style Service
Last Step of the HACCP system
One-Stage Cooling Method
Abbreviation for Teaspoon
32. 1 inch
width of plate from table
Class K Fire
brigade
Food Safety Audit
33. Hazard Analysis Critical Control Points
Cup and Saucer Placement
brigade
Last Step of the HACCP system
HACCP
34. Material Safety Data Sheet - specific hazards posed by a chemical
M.S.D.S.
width of cover
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
American Style Service
35. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
Device used to Measure Flour
FAT TOM
Abbreviation for Tablespoon
3rd MSDS
36. The dishware and utensils used in the dining room - both on and off the table
serviceware
Cup and Saucer Placement
Aw
Abbreviation for Tablespoon
37. 50
Dry Goods Temperature
sommelier - or wine steward
filleting knife
front of the house
38. A.k.a. platter service -waiter serves the guest from left from a large platter
width of cover
Side-Table Service
Holding Cold Foods
Russian Service
39. The most time-consuming knife
Degree Angle used when sharpening Chef's knives with a whetstone
back of the house
CPR training should be renewed...
turned or tourner
40. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
filleting knife
English Service
HCS
Biological Hazards
41. 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 Hot Foods
Device used to Measure Milk
Class D Fire
42. 18 inches
bolster
width of cover
HACCP
corrective action
43. 7 steps
arson
Class D Fire
number of steps in the HACCP system
7th Step in Washing Hands
44. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
sommelier - or wine steward
Device used to Measure Vanilla
abrasive cleaner
width of plate from table
45. Dishes are prepared and finished off at the table -use of a cart
parasite
captain
Side-Table Service
Degree Angle used when sharpening Chef's knives with a whetstone
46. Carves and serves meats or fish and their accompaniments from the meat cart
Refrigerator Temperature
captain
abrasive cleaner
PASS system
47. Above 135
sanitize
Dessert Flatware Placement
Holding Hot Foods
Class D Fire
48. Done by an approved fire extinguisher service company
Class K Fire
paring knife
F.D.A. Food Code
Recharging a Fire Extinguisher
49. Used to scour dirt and grease that has back or burned within a pot or pan
toque
Russian Service
crumber
abrasive cleaner
50. A.k.a. cube
7th Step in Washing Hands
large dice cut
Food Safety Audit
FAT TOM
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