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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. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Carrying a Knife
Class C Fire
serviceware
PASS system
2. Above the plate
front of the house
Dessert Flatware Placement
Class A Fire Extinguisher
Degree Angle used when sharpening Chef's knives with a whetstone
3. To the right - above the flatware - to the right of the glassware
Cup and Saucer Placement
Class C Fire
maitre d'
back of the house
4. The dishware and utensils used in the dining room - both on and off the table
Treating a Second Degree Burn
serviceware
F.D.A. Food Code
large dice cut
5. A device used to remove crumbs from the table
Class B Fire
Device used to Measure Milk
Take-Out Service
crumber
6. Dishes are prepared and finished off at the table -use of a cart
Side-Table Service
HACCP
Device used to Measure Flour
3rd MSDS
7. A.k.a. platter service -waiter serves the guest from left from a large platter
Butler Service
English Service
Russian Service
Glassare Placement
8. 40 dishes
Hood Systems to Extinguish Fires
French Service - number of dishes in the first two courses
7th Step in Washing Hands
Class A Fire Extinguisher
9. Measuring cup
arson
Device used to Measure Flour
crumber
sommelier - or wine steward
10. Dining room area
Refrigerator Temperature
Russian Service
front of the house
Temperature danger zone
11. Above 135
Holding Hot Foods
HACCP
Hood Systems to Extinguish Fires
bolster
12. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
Types of Contamination
Dry Goods Temperature
PASS system
yield
13. 165
back of the house
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Glassare Placement
Julienne Knife Cut
14. The most commonly used knife
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15. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
Class K Fire
Critical Limits
server (front waiter)
Bread and Butter Plate Placement
16. 180
Types of Contamination
Device used to Measure Flour
Sanitation Temperature
Last Step of the HACCP system
17. Below 41
Hood Systems to Extinguish Fires
Recharging a Fire Extinguisher
Class C Fire
Holding Cold Foods
18. Second in line of responsibility after the head chef -in charge of the brigades
Russian Service
Recharging a Fire Extinguisher
Heimlich Maneuver
sous chef
19. 1/8 1/8 1-2 inches
3rd MSDS
Julienne Knife Cut
Folded Cloth Napkin Placements
Holding Hot Foods
20. The guests serve themselves from large platters
server (front waiter)
Butler Service
steel
Last Step of the HACCP system
21. Used to scour dirt and grease that has back or burned within a pot or pan
Number of Evacuation Routes
abrasive cleaner
Food Safety Audit
turned or tourner
22. 1) liquid or powder chemicals 2) gases
width of plate from table
Chef's knife
Side-Table Service
Hood Systems to Extinguish Fires
23. 41
American Style Service
Hazard Analysis
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Temperature danger zone
24. The act of deliberately setting a fire
width of plate from table
Critical Limits
width of cover
arson
25. Material Safety Data Sheet - specific hazards posed by a chemical
paring knife
M.S.D.S.
Brunch Service
Glassare Placement
26. Tsp
Heimlich Maneuver
Number of Evacuation Routes
Abbreviation for Teaspoon
serviceware
27. Examines the flow of food from the moment you receive it to the service
Hazard Analysis
Biological Hazards
Hood Systems to Extinguish Fires
Device used to Measure Vanilla
28. The correction of food in their specific temperature danger zone
FAT TOM
corrective action
Class D Fire
large dice cut
29. Bacteria - viruses - parasites - and fungi
Family Service
Biological Hazards
Chef's knife
Butler Service
30. Second most frequently used knife
paring knife
Holding Hot Foods
Folded Cloth Napkin Placements
Dessert Flatware Placement
31. Measuring spoon
Holding Hot Foods
Device used to Measure Vanilla
toque
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
32. When the food is placed on the table in serving dishes and the guests serve themselves
Second Step in the Flow of Food
filleting knife
Treating a Second Degree Burn
Family Service
33. To the right of the plate - in line with the knife
Temperature danger zone
Butler Service
width of plate from table
Glassare Placement
34. Develop a Verification System
Butler Service
Last Step of the HACCP system
Holding Hot Foods
Aw
35. 7 steps
Types of Contamination
number of steps in the HACCP system
Aw
captain
36. Prevents hair from falling into the food
toque
Biological Hazards
Number of Evacuation Routes
arson
37. Originated in Europe as an alternative to home cooking
Device used to Measure Flour
Last Step of the HACCP system
Chef's knife
Take-Out Service
38. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
CPR training should be renewed...
FAT TOM
3rd MSDS
serviceware
39. Remove the heat source
Treating a Second Degree Burn
sanitize
Take-Out Service
Device used to Measure Milk
40. 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
3rd MSDS
American Style Service
yield
corrective action
41. The most predominantly used service in the United States
toque
Dessert Flatware Placement
American Style Service
Glassare Placement
42. Tbsp
M.S.D.S.
brigade
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Abbreviation for Tablespoon
43. 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
large dice cut
Class D Fire
PASS system
Types of Contamination
44. Caused by fat fryers and other appliances dealing with oils and fats
Hood Systems to Extinguish Fires
captain
Class K Fire
abrasive cleaner
45. Class A + B
corrective action
Class A Fire Extinguisher
Temperature danger zone
7th Step in Washing Hands
46. Caused by gas - crease - oil - and/or liquid stored under pressured
Class B Fire
toque
Aw
3rd MSDS
47. Every year
Two-Stage Cooling Method
Bread and Butter Plate Placement
Class K Fire
CPR training should be renewed...
48. 20
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49. Multi-cellular organisms that are far larger than both bacteria and viruses
parasite
Class C Fire
Dry Goods Temperature
Sanitation Temperature
50. A.k.a. cube
Last Step of the HACCP system
Temperature danger zone
large dice cut
width of cover