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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. 41
Temperature danger zone
Cup and Saucer Placement
Abbreviation for Tablespoon
brigade
2. The act of deliberately setting a fire
Bread and Butter Plate Placement
Take-Out Service
arson
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
3. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Treating a Second Degree Burn
steel
Arrangement of Flatware
Class C Fire
4. 8
Take-Out Service
Holding Hot Foods
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
serviceware
5. Multi-cellular organisms that are far larger than both bacteria and viruses
Temperature danger zone
Holding Hot Foods
Number of Evacuation Routes
parasite
6. To the right - above the flatware - to the right of the glassware
crumber
Cup and Saucer Placement
maitre d'
F.D.A. Food Code
7. The most time-consuming knife
time-temperature abused food
Russian Service
abrasive cleaner
turned or tourner
8. Above the plate
Two-Stage Cooling Method
Dessert Flatware Placement
Device used to Measure Flour
corrective action
9. Liquid measures
steel
paring knife
Device used to Measure Milk
3rd MSDS
10. 180
Dessert Flatware Placement
Glassare Placement
Sanitation Temperature
Russian Service
11. A.k.a. platter service -waiter serves the guest from left from a large platter
FAT TOM
Heimlich Maneuver
Russian Service
Class D Fire
12. A combination of buffet style breakfast and lunch with American service
7th Step in Washing Hands
Hood Systems to Extinguish Fires
Abbreviation for Teaspoon
Brunch Service
13. Originated in Europe as an alternative to home cooking
3rd MSDS
Take-Out Service
corrective action
Degree Angle used when sharpening Chef's knives with a whetstone
14. 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
Second Step in the Flow of Food
PASS system
Brunch Service
Temperature danger zone
15. A health inspection
Degree Angle used when sharpening Chef's knives with a whetstone
abrasive cleaner
Recharging a Fire Extinguisher
Food Safety Audit
16. 38
Temperature danger zone
Refrigerator Temperature
Side-Table Service
Carrying a Knife
17. When the food is placed on the table in serving dishes and the guests serve themselves
Family Service
Glassare Placement
large dice cut
FAT TOM
18. Done by an approved fire extinguisher service company
back of the house
CPR training should be renewed...
Recharging a Fire Extinguisher
maitre d'
19. A.k.a. cube
Refrigerator Temperature
large dice cut
Treating a Second Degree Burn
abrasive cleaner
20. Second in line of responsibility after the head chef -in charge of the brigades
large dice cut
EPA
Two-Stage Cooling Method
sous chef
21. The correction of food in their specific temperature danger zone
abrasive cleaner
head chef
Last Step of the HACCP system
corrective action
22. Material Safety Data Sheet - specific hazards posed by a chemical
maitre d'
M.S.D.S.
Take-Out Service
French Service - number of dishes in the first two courses
23. Table is preset and food is served by a waiter on platters to the room
Family Service
Food Safety Audit
Aw
English Service
24. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
Abbreviation for Tablespoon
Critical Limits
FAT TOM
Chef's knife
25. A group of workers assigned a specific set of tasks
FAT TOM
Degree Angle used when sharpening Chef's knives with a whetstone
brigade
time-temperature abused food
26. Dining room area
Folded Cloth Napkin Placements
bolster
front of the house
CPR training should be renewed...
27. 50
Dry Goods Temperature
filleting knife
Abbreviation for Teaspoon
Cup and Saucer Placement
28. Above 135
Holding Hot Foods
Carrying a Knife
Second Step in the Flow of Food
yield
29. Tsp
width of cover
Abbreviation for Teaspoon
Two-Stage Cooling Method
Second Step in the Flow of Food
30. The guests serve themselves from large platters
Glassare Placement
Device used to Measure Vanilla
arson
Butler Service
31. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
Holding Hot Foods
Russian Service
HCS
Number of Evacuation Routes
32. Hazard Analysis Critical Control Points
HACCP
Food Safety Audit
Folded Cloth Napkin Placements
Recharging a Fire Extinguisher
33. Bacteria - viruses - parasites - and fungi
Biological Hazards
PASS system
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
number of steps in the HACCP system
34. Prevents hair from falling into the food
Abbreviation for Teaspoon
arson
toque
large dice cut
35. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
front of the house
French Service - number of dishes in the first two courses
steel
FAT TOM
36. Second in line of responsibility after the captain
Biological Hazards
server (front waiter)
Arrangement of Flatware
number of steps in the HACCP system
37. 20
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38. Caused by gas - crease - oil - and/or liquid stored under pressured
Class B Fire
Refrigerator Temperature
American Style Service
width of plate from table
39. Dishes are prepared and finished off at the table -use of a cart
Side-Table Service
Class A Fire Extinguisher
FAT TOM
Critical Limits
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
Class K Fire
3rd MSDS
Take-Out Service
Russian Service
41. 1) liquid or powder chemicals 2) gases
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Hood Systems to Extinguish Fires
width of cover
3rd MSDS
42. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
Russian Service
head chef
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
server (front waiter)
43. Kitchen area
Class B Fire
Hazard Analysis
back of the house
sous chef
44. The most commonly used knife
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45. Develop a Verification System
Degree Angle used when sharpening Chef's knives with a whetstone
Last Step of the HACCP system
time-temperature abused food
Class C Fire
46. Used to scour dirt and grease that has back or burned within a pot or pan
abrasive cleaner
Class K Fire
yield
width of cover
47. Measuring spoon
captain
3rd MSDS
time-temperature abused food
Device used to Measure Vanilla
48. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
F.D.A. Food Code
Class A Fire Extinguisher
sommelier - or wine steward
49. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
Take-Out Service
Folded Cloth Napkin Placements
Refrigerator Temperature
steel
50. The dishware and utensils used in the dining room - both on and off the table
CPR training should be renewed...
Last Step of the HACCP system
serviceware
maitre d'