Test your basic knowledge |

Culinary Arts 102

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. 50
Two-Stage Cooling Method
Dry Goods Temperature
sommelier - or wine steward
parasite

2. Bacteria - viruses - parasites - and fungi
Biological Hazards
front of the house
steel
brigade

3. Above 135
arson
front of the house
Holding Hot Foods
sous chef

4. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
bolster
Class C Fire
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
sommelier - or wine steward

5. 1) liquid or powder chemicals 2) gases
Hood Systems to Extinguish Fires
Butler Service
Number of Evacuation Routes
Critical Limits

6. Liquid measures
Bread and Butter Plate Placement
French Service - number of dishes in the first two courses
Device used to Measure Milk
width of cover

7. Examines the flow of food from the moment you receive it to the service
Aw
number of steps in the HACCP system
width of plate from table
Hazard Analysis

8. Direct and cross
Hood Systems to Extinguish Fires
Types of Contamination
filleting knife
brigade

9. 40 dishes
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Folded Cloth Napkin Placements
French Service - number of dishes in the first two courses

10. Receiving
American Style Service
Second Step in the Flow of Food
Device used to Measure Flour
arson

11. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
EPA
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Cup and Saucer Placement
Device used to Measure Flour

12. When the food is placed on the table in serving dishes and the guests serve themselves
Family Service
F.D.A. Food Code
Chef's knife
M.S.D.S.

13. 8
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Refrigerator Temperature
sommelier - or wine steward
paring knife

14. Tsp
Abbreviation for Teaspoon
Russian Service
Hood Systems to Extinguish Fires
Degree Angle used when sharpening Chef's knives with a whetstone

15. 165
Family Service
number of steps in the HACCP system
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Degree Angle used when sharpening Chef's knives with a whetstone

16. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
M.S.D.S.
sanitize
Carrying a Knife
Number of Evacuation Routes

17. 180
number of steps in the HACCP system
sommelier - or wine steward
Sanitation Temperature
Holding Cold Foods

18. Reduce temperature to 40
One-Stage Cooling Method
time-temperature abused food
brigade
yield

19. 1/8 1/8 1-2 inches
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
EPA
3rd MSDS
Julienne Knife Cut

20. Caused by fat fryers and other appliances dealing with oils and fats
M.S.D.S.
Sanitation Temperature
Class K Fire
English Service

21. A combination of buffet style breakfast and lunch with American service
Carrying a Knife
bolster
Butler Service
Brunch Service

22. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
Hazard Analysis
Refrigerator Temperature
yield
3rd MSDS

23. 1) reduce temperature to 70
Recharging a Fire Extinguisher
front of the house
sous chef
Two-Stage Cooling Method

24. Kitchen area
back of the house
bolster
HCS
Bread and Butter Plate Placement

25. Dining room area
3rd MSDS
front of the house
Russian Service
time-temperature abused food

26. The heel of the blade where the handle and the blade come together - providing greater strength
Class A Fire Extinguisher
turned or tourner
bolster
Device used to Measure Flour

27. Every year
Holding Cold Foods
large dice cut
Folded Cloth Napkin Placements
CPR training should be renewed...

28. 7 steps
Chef's knife
arson
number of steps in the HACCP system
Take-Out Service

29. Table is preset and food is served by a waiter on platters to the room
Class K Fire
width of plate from table
English Service
Number of Evacuation Routes

30. Prevents hair from falling into the food
Abbreviation for Tablespoon
toque
Glassare Placement
Aw

31. Above the plate
Dessert Flatware Placement
width of plate from table
Take-Out Service
Temperature danger zone

32. Develop a Verification System
Types of Contamination
Refrigerator Temperature
Last Step of the HACCP system
head chef

33. 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 C Fire
3rd MSDS
maitre d'

34. A group of workers assigned a specific set of tasks
brigade
Holding Hot Foods
American Style Service
Second Step in the Flow of Food

35. The most commonly used knife

36. 18 inches
7th Step in Washing Hands
Glassare Placement
width of cover
crumber

37. Second most frequently used knife
captain
Hood Systems to Extinguish Fires
Julienne Knife Cut
paring knife

38. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
FAT TOM
Brunch Service
Abbreviation for Tablespoon
Device used to Measure Milk

39. Measuring spoon
Holding Hot Foods
Device used to Measure Vanilla
paring knife
Class A Fire Extinguisher

40. Used to scour dirt and grease that has back or burned within a pot or pan
Julienne Knife Cut
Arrangement of Flatware
One-Stage Cooling Method
abrasive cleaner

41. Multi-cellular organisms that are far larger than both bacteria and viruses
Biological Hazards
Holding Cold Foods
front of the house
parasite

42. The most predominantly used service in the United States
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
back of the house
American Style Service
brigade

43. Tbsp
Folded Cloth Napkin Placements
Device used to Measure Vanilla
Abbreviation for Tablespoon
Degree Angle used when sharpening Chef's knives with a whetstone

44. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
Carrying a Knife
Two-Stage Cooling Method
back of the house
head chef

45. Second in line of responsibility after the head chef -in charge of the brigades
Take-Out Service
parasite
Class B Fire
sous chef

46. Person responsible for running the front of the house

47. Class A + B
Class A Fire Extinguisher
Second Step in the Flow of Food
Class D Fire
7th Step in Washing Hands

48. Caused by gas - crease - oil - and/or liquid stored under pressured
HACCP
Refrigerator Temperature
Class B Fire
Abbreviation for Teaspoon

49. Measuring cup
Device used to Measure Flour
head chef
Heimlich Maneuver
Temperature danger zone

50. A.k.a. platter service -waiter serves the guest from left from a large platter
F.D.A. Food Code
yield
turned or tourner
Russian Service