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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. The dishware and utensils used in the dining room - both on and off the table
Two-Stage Cooling Method
Number of Evacuation Routes
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
serviceware
2. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
arson
Device used to Measure Vanilla
Cup and Saucer Placement
EPA
3. Hazard Analysis Critical Control Points
Recharging a Fire Extinguisher
Butler Service
HACCP
Bread and Butter Plate Placement
4. 7 steps
HCS
Number of Evacuation Routes
Critical Limits
number of steps in the HACCP system
5. Tbsp
front of the house
turned or tourner
Abbreviation for Tablespoon
sommelier - or wine steward
6. Reduce temperature to 40
Dessert Flatware Placement
One-Stage Cooling Method
bolster
3rd MSDS
7. Caused by fat fryers and other appliances dealing with oils and fats
filleting knife
One-Stage Cooling Method
Hazard Analysis
Class K Fire
8. Below 41
Holding Cold Foods
Class K Fire
Side-Table Service
Family Service
9. A.k.a. platter service -waiter serves the guest from left from a large platter
Treating a Second Degree Burn
7th Step in Washing Hands
back of the house
Russian Service
10. Tsp
Julienne Knife Cut
Abbreviation for Teaspoon
bolster
CPR training should be renewed...
11. Used to fillet fish
number of steps in the HACCP system
Hood Systems to Extinguish Fires
filleting knife
Heimlich Maneuver
12. Caused by switches - wiring - and/or metals
time-temperature abused food
HACCP
Brunch Service
Class D Fire
13. Measuring cup
Device used to Measure Flour
sanitize
Refrigerator Temperature
English Service
14. Water activity - or moisture level within foods
brigade
Refrigerator Temperature
Aw
sous chef
15. Kitchen area
width of plate from table
back of the house
Abbreviation for Tablespoon
Treating a Second Degree Burn
16. Down at the side - tip pointed down away from others
Carrying a Knife
Aw
Holding Cold Foods
Abbreviation for Teaspoon
17. A device used to remove crumbs from the table
crumber
Treating a Second Degree Burn
PASS system
Dry Goods Temperature
18. 41
time-temperature abused food
Class K Fire
large dice cut
Temperature danger zone
19. When the food is placed on the table in serving dishes and the guests serve themselves
arson
Glassare Placement
maitre d'
Family Service
20. Liquid measures
parasite
CPR training should be renewed...
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Device used to Measure Milk
21. Done by an approved fire extinguisher service company
brigade
Recharging a Fire Extinguisher
CPR training should be renewed...
French Service - number of dishes in the first two courses
22. The most predominantly used service in the United States
Treating a Second Degree Burn
Sanitation Temperature
American Style Service
Russian Service
23. The correction of food in their specific temperature danger zone
Types of Contamination
Holding Cold Foods
corrective action
parasite
24. Class A + B
Last Step of the HACCP system
server (front waiter)
Class A Fire Extinguisher
yield
25. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
Holding Hot Foods
abrasive cleaner
CPR training should be renewed...
Folded Cloth Napkin Placements
26. Originated in Europe as an alternative to home cooking
back of the house
Take-Out Service
Holding Hot Foods
Arrangement of Flatware
27. Above the plate
yield
Dessert Flatware Placement
Refrigerator Temperature
Number of Evacuation Routes
28. Measuring spoon
steel
Device used to Measure Vanilla
abrasive cleaner
toque
29. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
Class D Fire
Types of Contamination
brigade
Critical Limits
30. Multi-cellular organisms that are far larger than both bacteria and viruses
parasite
server (front waiter)
steel
sous chef
31. 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
Second Step in the Flow of Food
3rd MSDS
steel
Class A Fire Extinguisher
32. To the right of the plate - in line with the knife
Glassare Placement
Refrigerator Temperature
Two-Stage Cooling Method
Second Step in the Flow of Food
33. Dishes are prepared and finished off at the table -use of a cart
Glassare Placement
width of cover
EPA
Side-Table Service
34. 20
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35. Carves and serves meats or fish and their accompaniments from the meat cart
Aw
Butler Service
captain
Heimlich Maneuver
36. The most commonly used knife
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37. Person responsible for running the front of the house
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38. 8
sommelier - or wine steward
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Two-Stage Cooling Method
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
39. To the left of the plate
yield
One-Stage Cooling Method
Dry Goods Temperature
Bread and Butter Plate Placement
40. Examines the flow of food from the moment you receive it to the service
FAT TOM
Hazard Analysis
Device used to Measure Milk
brigade
41. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
paring knife
number of steps in the HACCP system
Heimlich Maneuver
abrasive cleaner
42. Sanitation standards for keeping food safe
Food Safety Audit
maitre d'
F.D.A. Food Code
3rd MSDS
43. The most time-consuming knife
Second Step in the Flow of Food
abrasive cleaner
HCS
turned or tourner
44. 2 routes
HCS
Critical Limits
width of cover
Number of Evacuation Routes
45. 1/8 1/8 1-2 inches
Julienne Knife Cut
sous chef
Second Step in the Flow of Food
Device used to Measure Vanilla
46. Dining room area
front of the house
arson
American Style Service
Class K Fire
47. The heel of the blade where the handle and the blade come together - providing greater strength
back of the house
bolster
Types of Contamination
Side-Table Service
48. A.k.a. cube
Hood Systems to Extinguish Fires
Sanitation Temperature
sous chef
large dice cut
49. Caused by gas - crease - oil - and/or liquid stored under pressured
sous chef
maitre d'
Hood Systems to Extinguish Fires
Class B Fire
50. To the right - above the flatware - to the right of the glassware
arson
corrective action
Cup and Saucer Placement
Glassare Placement