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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. 180
sanitize
Last Step of the HACCP system
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Sanitation Temperature
2. Second most frequently used knife
Side-Table Service
Class C Fire
paring knife
Hazard Analysis
3. The dishware and utensils used in the dining room - both on and off the table
captain
width of cover
Sanitation Temperature
serviceware
4. Second in line of responsibility after the head chef -in charge of the brigades
Class D Fire
sous chef
brigade
French Service - number of dishes in the first two courses
5. A combination of buffet style breakfast and lunch with American service
Brunch Service
Class A Fire Extinguisher
Device used to Measure Milk
One-Stage Cooling Method
6. Used to fillet fish
3rd MSDS
Class B Fire
filleting knife
Device used to Measure Flour
7. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
Family Service
Refrigerator Temperature
yield
number of steps in the HACCP system
8. Below 41
Holding Cold Foods
PASS system
width of cover
toque
9. Every year
CPR training should be renewed...
Brunch Service
abrasive cleaner
FAT TOM
10. Sanitation standards for keeping food safe
bolster
Abbreviation for Tablespoon
F.D.A. Food Code
Dessert Flatware Placement
11. Dishes are prepared and finished off at the table -use of a cart
back of the house
Side-Table Service
captain
Holding Cold Foods
12. Measuring spoon
Device used to Measure Vanilla
M.S.D.S.
Hood Systems to Extinguish Fires
time-temperature abused food
13. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
head chef
sommelier - or wine steward
sanitize
Recharging a Fire Extinguisher
14. Tbsp
Temperature danger zone
server (front waiter)
Abbreviation for Tablespoon
FAT TOM
15. 7 steps
HCS
yield
number of steps in the HACCP system
crumber
16. 41
captain
Recharging a Fire Extinguisher
One-Stage Cooling Method
Temperature danger zone
17. Remove the heat source
toque
Treating a Second Degree Burn
Sanitation Temperature
HACCP
18. 2 routes
yield
Second Step in the Flow of Food
Family Service
Number of Evacuation Routes
19. The most predominantly used service in the United States
One-Stage Cooling Method
American Style Service
Two-Stage Cooling Method
3rd MSDS
20. 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
M.S.D.S.
Class B Fire
3rd MSDS
Sanitation Temperature
21. Receiving
Abbreviation for Tablespoon
Second Step in the Flow of Food
Holding Hot Foods
crumber
22. A group of workers assigned a specific set of tasks
Dry Goods Temperature
Recharging a Fire Extinguisher
brigade
Hood Systems to Extinguish Fires
23. The utensils used first should be placed on the outside
Class K Fire
Last Step of the HACCP system
Arrangement of Flatware
F.D.A. Food Code
24. To the right of the plate - in line with the knife
Glassare Placement
back of the house
English Service
Temperature danger zone
25. The correction of food in their specific temperature danger zone
corrective action
arson
Holding Cold Foods
Heimlich Maneuver
26. Dining room area
head chef
Sanitation Temperature
front of the house
abrasive cleaner
27. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
HCS
Treating a Second Degree Burn
serviceware
turned or tourner
28. Used to scour dirt and grease that has back or burned within a pot or pan
Chef's knife
French Service - number of dishes in the first two courses
Last Step of the HACCP system
abrasive cleaner
29. 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
Treating a Second Degree Burn
Class K Fire
Last Step of the HACCP system
30. Above 135
M.S.D.S.
paring knife
Holding Hot Foods
Class A Fire Extinguisher
31. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
Side-Table Service
crumber
time-temperature abused food
Heimlich Maneuver
32. When the food is placed on the table in serving dishes and the guests serve themselves
turned or tourner
Family Service
paring knife
Hazard Analysis
33. Tsp
crumber
HCS
Abbreviation for Teaspoon
Holding Hot Foods
34. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
Cup and Saucer Placement
Class C Fire
EPA
time-temperature abused food
35. 20
36. The guests serve themselves from large platters
front of the house
Butler Service
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
HCS
37. Prevents hair from falling into the food
back of the house
Device used to Measure Flour
Degree Angle used when sharpening Chef's knives with a whetstone
toque
38. 38
Device used to Measure Milk
Refrigerator Temperature
Temperature danger zone
Bread and Butter Plate Placement
39. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
HCS
HACCP
Critical Limits
Recharging a Fire Extinguisher
40. Liquid measures
Device used to Measure Milk
sommelier - or wine steward
Take-Out Service
Butler Service
41. 1) reduce temperature to 70
Device used to Measure Flour
Heimlich Maneuver
Biological Hazards
Two-Stage Cooling Method
42. Examines the flow of food from the moment you receive it to the service
Class C Fire
toque
Hazard Analysis
arson
43. Class A + B
One-Stage Cooling Method
captain
Russian Service
Class A Fire Extinguisher
44. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
sanitize
toque
EPA
Class A Fire Extinguisher
45. To the left of the plate
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Device used to Measure Milk
Temperature danger zone
Bread and Butter Plate Placement
46. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
Class D Fire
Aw
Folded Cloth Napkin Placements
toque
47. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
maitre d'
Class C Fire
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
crumber
48. A health inspection
paring knife
Food Safety Audit
Cup and Saucer Placement
sous chef
49. Multi-cellular organisms that are far larger than both bacteria and viruses
parasite
Device used to Measure Flour
FAT TOM
time-temperature abused food
50. The most commonly used knife