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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. Turn off the water using a towel
Temperature danger zone
Carrying a Knife
PASS system
7th Step in Washing Hands
2. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
Class D Fire
sanitize
M.S.D.S.
steel
3. Direct and cross
Types of Contamination
Recharging a Fire Extinguisher
EPA
Carrying a Knife
4. 180
head chef
Degree Angle used when sharpening Chef's knives with a whetstone
Number of Evacuation Routes
Sanitation Temperature
5. Remove the heat source
crumber
Treating a Second Degree Burn
width of cover
Arrangement of Flatware
6. The utensils used first should be placed on the outside
Arrangement of Flatware
serviceware
width of cover
EPA
7. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
Temperature danger zone
F.D.A. Food Code
PASS system
Critical Limits
8. To the right - above the flatware - to the right of the glassware
Cup and Saucer Placement
Russian Service
captain
Device used to Measure Milk
9. The dishware and utensils used in the dining room - both on and off the table
serviceware
Refrigerator Temperature
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Device used to Measure Milk
10. Used to scour dirt and grease that has back or burned within a pot or pan
turned or tourner
bolster
width of plate from table
abrasive cleaner
11. Measuring cup
Brunch Service
Device used to Measure Flour
Class A Fire Extinguisher
Carrying a Knife
12. When the food is placed on the table in serving dishes and the guests serve themselves
Aw
Family Service
Hazard Analysis
filleting knife
13. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
HACCP
maitre d'
sommelier - or wine steward
bolster
14. Above the plate
width of plate from table
Folded Cloth Napkin Placements
Dessert Flatware Placement
Carrying a Knife
15. 1/8 1/8 1-2 inches
Julienne Knife Cut
Class C Fire
steel
Second Step in the Flow of Food
16. Caused by gas - crease - oil - and/or liquid stored under pressured
Number of Evacuation Routes
head chef
Class B Fire
Two-Stage Cooling Method
17. 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
M.S.D.S.
head chef
paring knife
18. Carves and serves meats or fish and their accompaniments from the meat cart
Device used to Measure Vanilla
captain
sous chef
Family Service
19. 1) liquid or powder chemicals 2) gases
Hood Systems to Extinguish Fires
M.S.D.S.
time-temperature abused food
abrasive cleaner
20. Person responsible for running the front of the house
21. The guests serve themselves from large platters
Butler Service
large dice cut
yield
sous chef
22. Second in line of responsibility after the head chef -in charge of the brigades
Critical Limits
Heimlich Maneuver
Device used to Measure Flour
sous chef
23. 7 steps
Refrigerator Temperature
filleting knife
number of steps in the HACCP system
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
24. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
sous chef
Class C Fire
Dessert Flatware Placement
Class D Fire
25. 2 routes
Julienne Knife Cut
Number of Evacuation Routes
toque
Biological Hazards
26. Tbsp
Abbreviation for Tablespoon
Glassare Placement
Sanitation Temperature
Device used to Measure Flour
27. 50
back of the house
Dry Goods Temperature
Degree Angle used when sharpening Chef's knives with a whetstone
Refrigerator Temperature
28. The act of deliberately setting a fire
arson
Degree Angle used when sharpening Chef's knives with a whetstone
Heimlich Maneuver
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
29. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
Refrigerator Temperature
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
EPA
Dessert Flatware Placement
30. Water activity - or moisture level within foods
7th Step in Washing Hands
Recharging a Fire Extinguisher
Aw
Class D Fire
31. A group of workers assigned a specific set of tasks
Russian Service
Treating a Second Degree Burn
brigade
Two-Stage Cooling Method
32. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
sommelier - or wine steward
width of plate from table
front of the house
yield
33. Kitchen area
back of the house
steel
Class C Fire
head chef
34. Second most frequently used knife
Side-Table Service
crumber
Refrigerator Temperature
paring knife
35. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
FAT TOM
Types of Contamination
steel
Cup and Saucer Placement
36. Examines the flow of food from the moment you receive it to the service
Hazard Analysis
Holding Hot Foods
F.D.A. Food Code
HACCP
37. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
Food Safety Audit
head chef
captain
brigade
38. Dishes are prepared and finished off at the table -use of a cart
number of steps in the HACCP system
Hazard Analysis
toque
Side-Table Service
39. 20
40. Down at the side - tip pointed down away from others
Carrying a Knife
Degree Angle used when sharpening Chef's knives with a whetstone
Side-Table Service
turned or tourner
41. Material Safety Data Sheet - specific hazards posed by a chemical
M.S.D.S.
paring knife
Class A Fire Extinguisher
toque
42. A combination of buffet style breakfast and lunch with American service
Device used to Measure Flour
abrasive cleaner
FAT TOM
Brunch Service
43. A.k.a. platter service -waiter serves the guest from left from a large platter
American Style Service
Russian Service
server (front waiter)
Device used to Measure Vanilla
44. Reduce temperature to 40
Device used to Measure Flour
Class A Fire Extinguisher
brigade
One-Stage Cooling Method
45. Done by an approved fire extinguisher service company
English Service
Abbreviation for Tablespoon
Recharging a Fire Extinguisher
3rd MSDS
46. Originated in Europe as an alternative to home cooking
Critical Limits
Food Safety Audit
sommelier - or wine steward
Take-Out Service
47. Second in line of responsibility after the captain
bolster
server (front waiter)
crumber
large dice cut
48. 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
English Service
Heimlich Maneuver
PASS system
49. A health inspection
Abbreviation for Teaspoon
Food Safety Audit
maitre d'
arson
50. To the right of the plate - in line with the knife
Number of Evacuation Routes
head chef
Glassare Placement
PASS system