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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. Turn off the water using a towel
head chef
Device used to Measure Flour
PASS system
7th Step in Washing Hands
2. Material Safety Data Sheet - specific hazards posed by a chemical
M.S.D.S.
Hood Systems to Extinguish Fires
Hazard Analysis
PASS system
3. Below 41
sommelier - or wine steward
Holding Cold Foods
American Style Service
3rd MSDS
4. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
Device used to Measure Vanilla
head chef
Device used to Measure Flour
back of the house
5. Second most frequently used knife
Last Step of the HACCP system
Hood Systems to Extinguish Fires
paring knife
crumber
6. The dishware and utensils used in the dining room - both on and off the table
Take-Out Service
Class K Fire
maitre d'
serviceware
7. A combination of buffet style breakfast and lunch with American service
Julienne Knife Cut
Class A Fire Extinguisher
Brunch Service
yield
8. A group of workers assigned a specific set of tasks
EPA
Class A Fire Extinguisher
Take-Out Service
brigade
9. Used to fillet fish
Glassare Placement
Food Safety Audit
filleting knife
Carrying a Knife
10. To the right of the plate - in line with the knife
Sanitation Temperature
corrective action
Glassare Placement
crumber
11. Tsp
Abbreviation for Teaspoon
Carrying a Knife
back of the house
Take-Out Service
12. 2 routes
Last Step of the HACCP system
HACCP
Number of Evacuation Routes
width of plate from table
13. Done by an approved fire extinguisher service company
Dry Goods Temperature
width of plate from table
Class K Fire
Recharging a Fire Extinguisher
14. A.k.a. platter service -waiter serves the guest from left from a large platter
Russian Service
7th Step in Washing Hands
Device used to Measure Vanilla
Temperature danger zone
15. Above the plate
Dessert Flatware Placement
captain
Food Safety Audit
time-temperature abused food
16. Dining room area
Class C Fire
time-temperature abused food
arson
front of the house
17. Direct and cross
Class B Fire
Types of Contamination
Dessert Flatware Placement
Julienne Knife Cut
18. 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
Device used to Measure Vanilla
7th Step in Washing Hands
HACCP
19. Water activity - or moisture level within foods
number of steps in the HACCP system
Temperature danger zone
Bread and Butter Plate Placement
Aw
20. 1 inch
width of plate from table
Dry Goods Temperature
Folded Cloth Napkin Placements
Julienne Knife Cut
21. Receiving
Second Step in the Flow of Food
number of steps in the HACCP system
Dessert Flatware Placement
sommelier - or wine steward
22. 20
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23. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
yield
width of plate from table
Sanitation Temperature
Last Step of the HACCP system
24. 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
PASS system
Hazard Analysis
Abbreviation for Tablespoon
3rd MSDS
25. 1) reduce temperature to 70
Recharging a Fire Extinguisher
abrasive cleaner
Two-Stage Cooling Method
Side-Table Service
26. Liquid measures
Device used to Measure Flour
Number of Evacuation Routes
head chef
Device used to Measure Milk
27. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
7th Step in Washing Hands
width of cover
Holding Hot Foods
EPA
28. 41
Temperature danger zone
filleting knife
maitre d'
captain
29. Examines the flow of food from the moment you receive it to the service
corrective action
Glassare Placement
Hazard Analysis
Device used to Measure Vanilla
30. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
abrasive cleaner
FAT TOM
maitre d'
toque
31. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
Class C Fire
Glassare Placement
steel
Refrigerator Temperature
32. 7 steps
French Service - number of dishes in the first two courses
Folded Cloth Napkin Placements
number of steps in the HACCP system
Refrigerator Temperature
33. Food within the temperature danger zone for a certain period of time
French Service - number of dishes in the first two courses
Side-Table Service
time-temperature abused food
M.S.D.S.
34. The guests serve themselves from large platters
sous chef
Critical Limits
Chef's knife
Butler Service
35. Down at the side - tip pointed down away from others
Carrying a Knife
front of the house
sous chef
Food Safety Audit
36. 40 dishes
Glassare Placement
F.D.A. Food Code
French Service - number of dishes in the first two courses
Device used to Measure Vanilla
37. The most time-consuming knife
sous chef
3rd MSDS
turned or tourner
Class D Fire
38. Hazard Analysis Critical Control Points
number of steps in the HACCP system
HACCP
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Brunch Service
39. Used to scour dirt and grease that has back or burned within a pot or pan
Side-Table Service
number of steps in the HACCP system
Class A Fire Extinguisher
abrasive cleaner
40. Caused by fat fryers and other appliances dealing with oils and fats
EPA
Abbreviation for Teaspoon
FAT TOM
Class K Fire
41. 180
Sanitation Temperature
Chef's knife
server (front waiter)
Holding Cold Foods
42. 18 inches
7th Step in Washing Hands
bolster
Recharging a Fire Extinguisher
width of cover
43. Dishes are prepared and finished off at the table -use of a cart
sanitize
filleting knife
Number of Evacuation Routes
Side-Table Service
44. Measuring spoon
Biological Hazards
Family Service
steel
Device used to Measure Vanilla
45. Second in line of responsibility after the captain
Side-Table Service
server (front waiter)
EPA
Folded Cloth Napkin Placements
46. Reduce temperature to 40
One-Stage Cooling Method
crumber
Chef's knife
yield
47. Class A + B
sous chef
7th Step in Washing Hands
width of cover
Class A Fire Extinguisher
48. Tbsp
Abbreviation for Tablespoon
Temperature danger zone
Degree Angle used when sharpening Chef's knives with a whetstone
Carrying a Knife
49. Prevents hair from falling into the food
Device used to Measure Flour
Last Step of the HACCP system
Heimlich Maneuver
toque
50. The most predominantly used service in the United States
American Style Service
sommelier - or wine steward
paring knife
parasite