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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. Dishes are prepared and finished off at the table -use of a cart
corrective action
Side-Table Service
Device used to Measure Milk
Biological Hazards
2. Caused by fat fryers and other appliances dealing with oils and fats
Class C Fire
Refrigerator Temperature
7th Step in Washing Hands
Class K Fire
3. The guests serve themselves from large platters
Butler Service
Device used to Measure Milk
corrective action
Dessert Flatware Placement
4. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
Recharging a Fire Extinguisher
Refrigerator Temperature
Class A Fire Extinguisher
head chef
5. Table is preset and food is served by a waiter on platters to the room
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Class B Fire
Food Safety Audit
English Service
6. 41
Food Safety Audit
Temperature danger zone
Aw
CPR training should be renewed...
7. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Class C Fire
Dry Goods Temperature
Types of Contamination
Class D Fire
8. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
EPA
head chef
Class C Fire
Last Step of the HACCP system
9. Used to scour dirt and grease that has back or burned within a pot or pan
Butler Service
abrasive cleaner
Brunch Service
HCS
10. Dining room area
front of the house
One-Stage Cooling Method
toque
7th Step in Washing Hands
11. Kitchen area
7th Step in Washing Hands
Hood Systems to Extinguish Fires
back of the house
Class B Fire
12. Prevents hair from falling into the food
toque
Russian Service
turned or tourner
Two-Stage Cooling Method
13. Tsp
abrasive cleaner
Abbreviation for Teaspoon
paring knife
head chef
14. When the food is placed on the table in serving dishes and the guests serve themselves
Critical Limits
Family Service
abrasive cleaner
Class K Fire
15. Direct and cross
Last Step of the HACCP system
Carrying a Knife
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Types of Contamination
16. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
Class A Fire Extinguisher
yield
Russian Service
Cup and Saucer Placement
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
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
front of the house
CPR training should be renewed...
3rd MSDS
18. Carves and serves meats or fish and their accompaniments from the meat cart
Class D Fire
captain
Dessert Flatware Placement
HACCP
19. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
Dry Goods Temperature
sommelier - or wine steward
paring knife
captain
20. The most commonly used knife
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21. Multi-cellular organisms that are far larger than both bacteria and viruses
filleting knife
parasite
steel
FAT TOM
22. Second in line of responsibility after the head chef -in charge of the brigades
sous chef
bolster
sommelier - or wine steward
Folded Cloth Napkin Placements
23. Bacteria - viruses - parasites - and fungi
Class D Fire
Types of Contamination
captain
Biological Hazards
24. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
Heimlich Maneuver
Russian Service
Degree Angle used when sharpening Chef's knives with a whetstone
HCS
25. 1 inch
width of plate from table
Cup and Saucer Placement
Second Step in the Flow of Food
One-Stage Cooling Method
26. Turn off the water using a towel
7th Step in Washing Hands
Class A Fire Extinguisher
time-temperature abused food
crumber
27. Done by an approved fire extinguisher service company
Side-Table Service
Folded Cloth Napkin Placements
sommelier - or wine steward
Recharging a Fire Extinguisher
28. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
time-temperature abused food
Folded Cloth Napkin Placements
toque
front of the house
29. Reduce temperature to 40
toque
corrective action
One-Stage Cooling Method
server (front waiter)
30. Second in line of responsibility after the captain
Food Safety Audit
server (front waiter)
7th Step in Washing Hands
Device used to Measure Flour
31. Person responsible for running the front of the house
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32. Measuring spoon
maitre d'
Class D Fire
Device used to Measure Vanilla
arson
33. Food within the temperature danger zone for a certain period of time
width of cover
time-temperature abused food
Heimlich Maneuver
Cup and Saucer Placement
34. The dishware and utensils used in the dining room - both on and off the table
Class K Fire
Hazard Analysis
serviceware
server (front waiter)
35. Class A + B
Carrying a Knife
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Class A Fire Extinguisher
Types of Contamination
36. A.k.a. platter service -waiter serves the guest from left from a large platter
Class D Fire
F.D.A. Food Code
corrective action
Russian Service
37. A.k.a. cube
large dice cut
filleting knife
EPA
brigade
38. Measuring cup
Dessert Flatware Placement
Glassare Placement
number of steps in the HACCP system
Device used to Measure Flour
39. Below 41
Device used to Measure Milk
Holding Cold Foods
Device used to Measure Flour
Class D Fire
40. Examines the flow of food from the moment you receive it to the service
Hazard Analysis
bolster
Sanitation Temperature
Take-Out Service
41. Tbsp
width of cover
large dice cut
Abbreviation for Tablespoon
Family Service
42. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
Two-Stage Cooling Method
English Service
EPA
Critical Limits
43. The correction of food in their specific temperature danger zone
number of steps in the HACCP system
Recharging a Fire Extinguisher
Types of Contamination
corrective action
44. Develop a Verification System
Critical Limits
Class A Fire Extinguisher
front of the house
Last Step of the HACCP system
45. Material Safety Data Sheet - specific hazards posed by a chemical
Treating a Second Degree Burn
Julienne Knife Cut
HACCP
M.S.D.S.
46. Caused by switches - wiring - and/or metals
Chef's knife
Class D Fire
width of cover
Arrangement of Flatware
47. 180
Critical Limits
Sanitation Temperature
PASS system
HCS
48. 8
Hazard Analysis
M.S.D.S.
Dry Goods Temperature
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
49. To the right - above the flatware - to the right of the glassware
Dry Goods Temperature
brigade
Cup and Saucer Placement
Recharging a Fire Extinguisher
50. 1) reduce temperature to 70
Two-Stage Cooling Method
Folded Cloth Napkin Placements
Brunch Service
serviceware