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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. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
Device used to Measure Flour
Class B Fire
Cup and Saucer Placement
Heimlich Maneuver
2. Measuring spoon
Device used to Measure Vanilla
7th Step in Washing Hands
Class D Fire
Carrying a Knife
3. Dining room area
maitre d'
front of the house
server (front waiter)
serviceware
4. 165
abrasive cleaner
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
PASS system
yield
5. The dishware and utensils used in the dining room - both on and off the table
Folded Cloth Napkin Placements
Heimlich Maneuver
Temperature danger zone
serviceware
6. A health inspection
Food Safety Audit
bolster
Class K Fire
sommelier - or wine steward
7. The heel of the blade where the handle and the blade come together - providing greater strength
Critical Limits
serviceware
HCS
bolster
8. 8
Refrigerator Temperature
Dry Goods Temperature
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
EPA
9. Remove the heat source
sanitize
brigade
parasite
Treating a Second Degree Burn
10. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
yield
Abbreviation for Teaspoon
Temperature danger zone
HACCP
11. 2 routes
Treating a Second Degree Burn
Julienne Knife Cut
Hazard Analysis
Number of Evacuation Routes
12. Every year
CPR training should be renewed...
Family Service
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
large dice cut
13. Below 41
Glassare Placement
Holding Cold Foods
Class B Fire
crumber
14. A.k.a. platter service -waiter serves the guest from left from a large platter
Russian Service
7th Step in Washing Hands
brigade
M.S.D.S.
15. Second in line of responsibility after the captain
width of cover
Class B Fire
Hazard Analysis
server (front waiter)
16. To the right of the plate - in line with the knife
head chef
Take-Out Service
Glassare Placement
arson
17. Reduce temperature to 40
server (front waiter)
Sanitation Temperature
Types of Contamination
One-Stage Cooling Method
18. 1/8 1/8 1-2 inches
Take-Out Service
Julienne Knife Cut
Russian Service
Brunch Service
19. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
HCS
Abbreviation for Tablespoon
CPR training should be renewed...
Recharging a Fire Extinguisher
20. Second in line of responsibility after the head chef -in charge of the brigades
French Service - number of dishes in the first two courses
Folded Cloth Napkin Placements
F.D.A. Food Code
sous chef
21. Caused by fat fryers and other appliances dealing with oils and fats
Class K Fire
Dry Goods Temperature
Abbreviation for Teaspoon
Russian Service
22. Above 135
Abbreviation for Tablespoon
large dice cut
French Service - number of dishes in the first two courses
Holding Hot Foods
23. Material Safety Data Sheet - specific hazards posed by a chemical
sanitize
Dry Goods Temperature
Temperature danger zone
M.S.D.S.
24. Table is preset and food is served by a waiter on platters to the room
English Service
One-Stage Cooling Method
parasite
Dry Goods Temperature
25. When the food is placed on the table in serving dishes and the guests serve themselves
Family Service
PASS system
HCS
Arrangement of Flatware
26. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
Abbreviation for Teaspoon
sanitize
Julienne Knife Cut
American Style Service
27. Food within the temperature danger zone for a certain period of time
Abbreviation for Tablespoon
Russian Service
time-temperature abused food
Biological Hazards
28. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
large dice cut
server (front waiter)
Recharging a Fire Extinguisher
sommelier - or wine steward
29. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
English Service
head chef
Last Step of the HACCP system
Carrying a Knife
30. Turn off the water using a towel
3rd MSDS
7th Step in Washing Hands
Glassare Placement
paring knife
31. Liquid measures
filleting knife
Take-Out Service
serviceware
Device used to Measure Milk
32. The most commonly used knife
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33. The guests serve themselves from large platters
M.S.D.S.
Dessert Flatware Placement
Butler Service
Class A Fire Extinguisher
34. A device used to remove crumbs from the table
Device used to Measure Flour
Dessert Flatware Placement
Device used to Measure Vanilla
crumber
35. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
3rd MSDS
Folded Cloth Napkin Placements
French Service - number of dishes in the first two courses
Brunch Service
36. Measuring cup
Device used to Measure Flour
sous chef
American Style Service
Class B Fire
37. 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
Refrigerator Temperature
Treating a Second Degree Burn
parasite
38. 38
Refrigerator Temperature
maitre d'
Folded Cloth Napkin Placements
Critical Limits
39. A.k.a. cube
large dice cut
paring knife
3rd MSDS
Arrangement of Flatware
40. Direct and cross
Types of Contamination
Holding Cold Foods
Carrying a Knife
turned or tourner
41. Tsp
number of steps in the HACCP system
Last Step of the HACCP system
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Abbreviation for Teaspoon
42. Caused by switches - wiring - and/or metals
head chef
toque
Class D Fire
Side-Table Service
43. A group of workers assigned a specific set of tasks
Heimlich Maneuver
brigade
server (front waiter)
Holding Hot Foods
44. To the left of the plate
Bread and Butter Plate Placement
Take-Out Service
yield
sommelier - or wine steward
45. Dishes are prepared and finished off at the table -use of a cart
server (front waiter)
One-Stage Cooling Method
Side-Table Service
Degree Angle used when sharpening Chef's knives with a whetstone
46. Bacteria - viruses - parasites - and fungi
server (front waiter)
back of the house
Device used to Measure Flour
Biological Hazards
47. Develop a Verification System
Aw
Folded Cloth Napkin Placements
Last Step of the HACCP system
7th Step in Washing Hands
48. To the right - above the flatware - to the right of the glassware
Class A Fire Extinguisher
width of plate from table
Cup and Saucer Placement
back of the house
49. The correction of food in their specific temperature danger zone
parasite
paring knife
Class C Fire
corrective action
50. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
Food Safety Audit
serviceware
width of cover
steel