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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. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
Heimlich Maneuver
bolster
corrective action
yield
2. A.k.a. platter service -waiter serves the guest from left from a large platter
Brunch Service
arson
Russian Service
Types of Contamination
3. Measuring spoon
Russian Service
server (front waiter)
Device used to Measure Vanilla
CPR training should be renewed...
4. When the food is placed on the table in serving dishes and the guests serve themselves
Family Service
Julienne Knife Cut
Two-Stage Cooling Method
English Service
5. The most predominantly used service in the United States
American Style Service
back of the house
HCS
Class D Fire
6. Prevents hair from falling into the food
toque
Chef's knife
sommelier - or wine steward
Russian Service
7. 1/8 1/8 1-2 inches
Julienne Knife Cut
Family Service
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Last Step of the HACCP system
8. Hazard Analysis Critical Control Points
Class D Fire
maitre d'
HACCP
FAT TOM
9. A group of workers assigned a specific set of tasks
EPA
Biological Hazards
brigade
F.D.A. Food Code
10. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
Device used to Measure Flour
parasite
FAT TOM
English Service
11. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
Critical Limits
paring knife
EPA
width of cover
12. The correction of food in their specific temperature danger zone
7th Step in Washing Hands
paring knife
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
corrective action
13. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
Temperature danger zone
steel
FAT TOM
Abbreviation for Tablespoon
14. Above 135
Holding Hot Foods
Device used to Measure Milk
Last Step of the HACCP system
Recharging a Fire Extinguisher
15. Tbsp
Abbreviation for Tablespoon
filleting knife
Last Step of the HACCP system
number of steps in the HACCP system
16. 1) liquid or powder chemicals 2) gases
Class B Fire
width of cover
Hood Systems to Extinguish Fires
3rd MSDS
17. Sanitation standards for keeping food safe
F.D.A. Food Code
HACCP
Holding Hot Foods
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
18. 8
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.
Hazard Analysis
M.S.D.S.
19. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
maitre d'
Hazard Analysis
Abbreviation for Tablespoon
Critical Limits
20. To the right - above the flatware - to the right of the glassware
Cup and Saucer Placement
large dice cut
Food Safety Audit
Holding Cold Foods
21. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
American Style Service
sommelier - or wine steward
Device used to Measure Flour
PASS system
22. The dishware and utensils used in the dining room - both on and off the table
Second Step in the Flow of Food
serviceware
Dessert Flatware Placement
Glassare Placement
23. The most commonly used knife
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24. Food within the temperature danger zone for a certain period of time
Critical Limits
Class K Fire
brigade
time-temperature abused food
25. Above the plate
Dessert Flatware Placement
Class B Fire
sanitize
parasite
26. Examines the flow of food from the moment you receive it to the service
corrective action
width of cover
Hazard Analysis
Chef's knife
27. Second most frequently used knife
Class A Fire Extinguisher
paring knife
Last Step of the HACCP system
sanitize
28. Dishes are prepared and finished off at the table -use of a cart
back of the house
corrective action
CPR training should be renewed...
Side-Table Service
29. Class A + B
Class A Fire Extinguisher
Two-Stage Cooling Method
French Service - number of dishes in the first two courses
Cup and Saucer Placement
30. Receiving
yield
toque
Second Step in the Flow of Food
steel
31. 165
HCS
Number of Evacuation Routes
Folded Cloth Napkin Placements
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
32. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
HCS
Class B Fire
bolster
French Service - number of dishes in the first two courses
33. Multi-cellular organisms that are far larger than both bacteria and viruses
Arrangement of Flatware
American Style Service
parasite
back of the house
34. 41
Temperature danger zone
FAT TOM
Holding Hot Foods
Class K Fire
35. Caused by switches - wiring - and/or metals
Class D Fire
Device used to Measure Flour
French Service - number of dishes in the first two courses
Two-Stage Cooling Method
36. 50
brigade
Dry Goods Temperature
yield
M.S.D.S.
37. The act of deliberately setting a fire
arson
Hazard Analysis
Device used to Measure Flour
front of the house
38. A combination of buffet style breakfast and lunch with American service
Sanitation Temperature
Holding Cold Foods
abrasive cleaner
Brunch Service
39. Bacteria - viruses - parasites - and fungi
Biological Hazards
CPR training should be renewed...
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Hazard Analysis
40. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
Refrigerator Temperature
bolster
number of steps in the HACCP system
head chef
41. To the left of the plate
Bread and Butter Plate Placement
number of steps in the HACCP system
Side-Table Service
Hood Systems to Extinguish Fires
42. Second in line of responsibility after the captain
turned or tourner
server (front waiter)
serviceware
Folded Cloth Napkin Placements
43. Originated in Europe as an alternative to home cooking
filleting knife
Julienne Knife Cut
French Service - number of dishes in the first two courses
Take-Out Service
44. Material Safety Data Sheet - specific hazards posed by a chemical
Types of Contamination
filleting knife
Carrying a Knife
M.S.D.S.
45. 20
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46. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Hazard Analysis
Critical Limits
Food Safety Audit
Class C Fire
47. 38
American Style Service
Aw
Refrigerator Temperature
Recharging a Fire Extinguisher
48. 1 inch
time-temperature abused food
7th Step in Washing Hands
Chef's knife
width of plate from table
49. Used to fillet fish
Cup and Saucer Placement
filleting knife
Carrying a Knife
captain
50. Person responsible for running the front of the house
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