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Test your basic knowledge |
Culinary Arts 102
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Study First
Subject
:
cooking
Instructions:
Answer 50 questions in 15 minutes.
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study here
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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. Water activity - or moisture level within foods
7th Step in Washing Hands
Class C Fire
EPA
Aw
2. When the food is placed on the table in serving dishes and the guests serve themselves
arson
Take-Out Service
sommelier - or wine steward
Family Service
3. A group of workers assigned a specific set of tasks
Class B Fire
brigade
turned or tourner
American Style Service
4. 2 routes
Family Service
French Service - number of dishes in the first two courses
Number of Evacuation Routes
Russian Service
5. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
Holding Hot Foods
Glassare Placement
Dry Goods Temperature
head chef
6. Multi-cellular organisms that are far larger than both bacteria and viruses
time-temperature abused food
Folded Cloth Napkin Placements
Refrigerator Temperature
parasite
7. 8
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
back of the house
time-temperature abused food
head chef
8. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
French Service - number of dishes in the first two courses
Holding Hot Foods
arson
Critical Limits
9. Used to scour dirt and grease that has back or burned within a pot or pan
Russian Service
EPA
Side-Table Service
abrasive cleaner
10. 18 inches
parasite
Hazard Analysis
Carrying a Knife
width of cover
11. Done by an approved fire extinguisher service company
Recharging a Fire Extinguisher
Aw
Class D Fire
number of steps in the HACCP system
12. Receiving
front of the house
Second Step in the Flow of Food
Cup and Saucer Placement
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
13. The dishware and utensils used in the dining room - both on and off the table
serviceware
number of steps in the HACCP system
paring knife
Butler Service
14. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
Holding Cold Foods
Dry Goods Temperature
filleting knife
yield
15. 50
Dry Goods Temperature
Family Service
HCS
captain
16. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
steel
Class K Fire
Bread and Butter Plate Placement
Food Safety Audit
17. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Side-Table Service
width of cover
Class C Fire
brigade
18. The act of deliberately setting a fire
arson
HACCP
Number of Evacuation Routes
Class K Fire
19. Liquid measures
Bread and Butter Plate Placement
EPA
Device used to Measure Milk
maitre d'
20. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
sommelier - or wine steward
Temperature danger zone
turned or tourner
sous chef
21. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
3rd MSDS
sommelier - or wine steward
Heimlich Maneuver
Hazard Analysis
22. Second most frequently used knife
head chef
Hazard Analysis
paring knife
Chef's knife
23. 165
One-Stage Cooling Method
Dessert Flatware Placement
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
7th Step in Washing Hands
24. 1) liquid or powder chemicals 2) gases
Hood Systems to Extinguish Fires
crumber
French Service - number of dishes in the first two courses
arson
25. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
sanitize
Holding Cold Foods
Recharging a Fire Extinguisher
Food Safety Audit
26. 1 inch
serviceware
paring knife
F.D.A. Food Code
width of plate from table
27. Bacteria - viruses - parasites - and fungi
FAT TOM
Hood Systems to Extinguish Fires
sanitize
Biological Hazards
28. To the left of the plate
Aw
Treating a Second Degree Burn
Bread and Butter Plate Placement
width of plate from table
29. Measuring spoon
Device used to Measure Vanilla
bolster
Device used to Measure Flour
Dessert Flatware Placement
30. A health inspection
Food Safety Audit
number of steps in the HACCP system
Biological Hazards
captain
31. Measuring cup
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
American Style Service
Device used to Measure Flour
serviceware
32. Direct and cross
Butler Service
Types of Contamination
English Service
number of steps in the HACCP system
33. Food within the temperature danger zone for a certain period of time
CPR training should be renewed...
time-temperature abused food
Types of Contamination
EPA
34. Prevents hair from falling into the food
3rd MSDS
toque
Class K Fire
Holding Cold Foods
35. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
Class A Fire Extinguisher
Types of Contamination
Family Service
HCS
36. Tsp
Device used to Measure Vanilla
M.S.D.S.
Cup and Saucer Placement
Abbreviation for Teaspoon
37. Examines the flow of food from the moment you receive it to the service
CPR training should be renewed...
Hazard Analysis
steel
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
38. Dishes are prepared and finished off at the table -use of a cart
width of plate from table
corrective action
Side-Table Service
Russian Service
39. 41
Julienne Knife Cut
HCS
Temperature danger zone
Food Safety Audit
40. Every year
width of cover
Last Step of the HACCP system
filleting knife
CPR training should be renewed...
41. Hazard Analysis Critical Control Points
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
M.S.D.S.
HACCP
Side-Table Service
42. A combination of buffet style breakfast and lunch with American service
HACCP
Brunch Service
English Service
Side-Table Service
43. Table is preset and food is served by a waiter on platters to the room
PASS system
English Service
Second Step in the Flow of Food
sommelier - or wine steward
44. Kitchen area
back of the house
corrective action
PASS system
Abbreviation for Teaspoon
45. 180
Treating a Second Degree Burn
sanitize
Cup and Saucer Placement
Sanitation Temperature
46. 7 steps
number of steps in the HACCP system
abrasive cleaner
Food Safety Audit
EPA
47. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
toque
Butler Service
Folded Cloth Napkin Placements
Glassare Placement
48. Class A + B
time-temperature abused food
Biological Hazards
Class A Fire Extinguisher
captain
49. Reduce temperature to 40
abrasive cleaner
Butler Service
One-Stage Cooling Method
Recharging a Fire Extinguisher
50. Below 41
Glassare Placement
Arrangement of Flatware
Holding Cold Foods
arson
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