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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. 1) reduce temperature to 70
Two-Stage Cooling Method
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
sommelier - or wine steward
large dice cut
2. A.k.a. cube
Types of Contamination
large dice cut
paring knife
maitre d'
3. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
Dry Goods Temperature
Bread and Butter Plate Placement
yield
7th Step in Washing Hands
4. A combination of buffet style breakfast and lunch with American service
turned or tourner
Brunch Service
EPA
Cup and Saucer Placement
5. 1) liquid or powder chemicals 2) gases
Sanitation Temperature
Hood Systems to Extinguish Fires
Biological Hazards
Temperature danger zone
6. 165
Russian Service
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Food Safety Audit
captain
7. Turn off the water using a towel
width of cover
Device used to Measure Milk
7th Step in Washing Hands
Treating a Second Degree Burn
8. Second in line of responsibility after the captain
server (front waiter)
number of steps in the HACCP system
width of cover
Family Service
9. Done by an approved fire extinguisher service company
HCS
width of plate from table
CPR training should be renewed...
Recharging a Fire Extinguisher
10. Second most frequently used knife
Julienne Knife Cut
paring knife
Recharging a Fire Extinguisher
number of steps in the HACCP system
11. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
sous chef
front of the house
FAT TOM
Number of Evacuation Routes
12. Above the plate
bolster
toque
Dessert Flatware Placement
Sanitation Temperature
13. The most time-consuming knife
turned or tourner
Temperature danger zone
Take-Out Service
Butler Service
14. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
server (front waiter)
steel
brigade
15. Measuring cup
Dessert Flatware Placement
Device used to Measure Flour
steel
time-temperature abused food
16. Sanitation standards for keeping food safe
F.D.A. Food Code
abrasive cleaner
Types of Contamination
Device used to Measure Milk
17. Originated in Europe as an alternative to home cooking
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Take-Out Service
server (front waiter)
Sanitation Temperature
18. 1 inch
One-Stage Cooling Method
width of plate from table
steel
Critical Limits
19. Below 41
turned or tourner
Class K Fire
Holding Cold Foods
Hood Systems to Extinguish Fires
20. Used to fillet fish
filleting knife
sous chef
M.S.D.S.
parasite
21. Measuring spoon
Temperature danger zone
Device used to Measure Vanilla
Hazard Analysis
corrective action
22. The most predominantly used service in the United States
American Style Service
Recharging a Fire Extinguisher
Abbreviation for Teaspoon
Treating a Second Degree Burn
23. Examines the flow of food from the moment you receive it to the service
Class B Fire
Hazard Analysis
Holding Hot Foods
HACCP
24. To the right - above the flatware - to the right of the glassware
head chef
width of plate from table
Cup and Saucer Placement
Degree Angle used when sharpening Chef's knives with a whetstone
25. Class A + B
brigade
Aw
sommelier - or wine steward
Class A Fire Extinguisher
26. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
Take-Out Service
Brunch Service
serviceware
EPA
27. 50
captain
Degree Angle used when sharpening Chef's knives with a whetstone
Take-Out Service
Dry Goods Temperature
28. Table is preset and food is served by a waiter on platters to the room
corrective action
Dry Goods Temperature
time-temperature abused food
English Service
29. Dishes are prepared and finished off at the table -use of a cart
Side-Table Service
M.S.D.S.
F.D.A. Food Code
3rd MSDS
30. A.k.a. platter service -waiter serves the guest from left from a large platter
Treating a Second Degree Burn
Russian Service
steel
width of cover
31. 2 routes
sous chef
Types of Contamination
Number of Evacuation Routes
back of the house
32. A group of workers assigned a specific set of tasks
abrasive cleaner
Bread and Butter Plate Placement
Treating a Second Degree Burn
brigade
33. The utensils used first should be placed on the outside
Two-Stage Cooling Method
Arrangement of Flatware
CPR training should be renewed...
Types of Contamination
34. Caused by gas - crease - oil - and/or liquid stored under pressured
Hood Systems to Extinguish Fires
Aw
F.D.A. Food Code
Class B Fire
35. Develop a Verification System
Last Step of the HACCP system
Side-Table Service
Second Step in the Flow of Food
FAT TOM
36. Water activity - or moisture level within foods
Aw
Folded Cloth Napkin Placements
sous chef
Glassare Placement
37. Caused by fat fryers and other appliances dealing with oils and fats
bolster
Class K Fire
crumber
Brunch Service
38. 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
Device used to Measure Flour
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
3rd MSDS
American Style Service
39. Prevents hair from falling into the food
Class K Fire
front of the house
toque
Russian Service
40. Direct and cross
brigade
Dry Goods Temperature
Types of Contamination
Holding Hot Foods
41. The correction of food in their specific temperature danger zone
Class B Fire
toque
American Style Service
corrective action
42. 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
PASS system
Biological Hazards
Recharging a Fire Extinguisher
corrective action
43. Remove the heat source
Treating a Second Degree Burn
yield
sous chef
steel
44. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
FAT TOM
Side-Table Service
Sanitation Temperature
Critical Limits
45. 40 dishes
French Service - number of dishes in the first two courses
Side-Table Service
parasite
Recharging a Fire Extinguisher
46. Receiving
Second Step in the Flow of Food
Side-Table Service
parasite
M.S.D.S.
47. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
Last Step of the HACCP system
sommelier - or wine steward
corrective action
PASS system
48. 8
Refrigerator Temperature
Food Safety Audit
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
American Style Service
49. Bacteria - viruses - parasites - and fungi
Biological Hazards
Butler Service
head chef
Second Step in the Flow of Food
50. Above 135
Abbreviation for Tablespoon
Device used to Measure Flour
Holding Hot Foods
PASS system