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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
Holding Hot Foods
Last Step of the HACCP system
yield
Two-Stage Cooling Method
2. The guests serve themselves from large platters
crumber
Butler Service
Biological Hazards
maitre d'
3. 41
Temperature danger zone
Arrangement of Flatware
sommelier - or wine steward
Cup and Saucer Placement
4. 18 inches
Dry Goods Temperature
width of cover
Glassare Placement
Russian Service
5. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
HCS
sanitize
paring knife
3rd MSDS
6. The most commonly used knife
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7. Dishes are prepared and finished off at the table -use of a cart
paring knife
Aw
American Style Service
Side-Table Service
8. 165
Cup and Saucer Placement
Sanitation Temperature
CPR training should be renewed...
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
9. Caused by fat fryers and other appliances dealing with oils and fats
Temperature danger zone
sous chef
Class D Fire
Class K Fire
10. Tsp
7th Step in Washing Hands
Types of Contamination
Abbreviation for Teaspoon
maitre d'
11. Hazard Analysis Critical Control Points
HACCP
paring knife
Class D Fire
captain
12. To the right of the plate - in line with the knife
Take-Out Service
Glassare Placement
yield
Refrigerator Temperature
13. A combination of buffet style breakfast and lunch with American service
captain
Chef's knife
front of the house
Brunch Service
14. The most predominantly used service in the United States
paring knife
Hood Systems to Extinguish Fires
American Style Service
Last Step of the HACCP system
15. Develop a Verification System
Hood Systems to Extinguish Fires
Device used to Measure Flour
Last Step of the HACCP system
abrasive cleaner
16. 180
Class C Fire
Number of Evacuation Routes
Sanitation Temperature
Butler Service
17. Second most frequently used knife
Cup and Saucer Placement
parasite
paring knife
Russian Service
18. The correction of food in their specific temperature danger zone
sanitize
Food Safety Audit
corrective action
Hazard Analysis
19. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
Family Service
Class C Fire
number of steps in the HACCP system
steel
20. To the right - above the flatware - to the right of the glassware
number of steps in the HACCP system
Device used to Measure Flour
Glassare Placement
Cup and Saucer Placement
21. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Class C Fire
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
number of steps in the HACCP system
Holding Hot Foods
22. Below 41
Holding Cold Foods
Take-Out Service
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Family Service
23. Receiving
Arrangement of Flatware
Second Step in the Flow of Food
American Style Service
Brunch Service
24. Second in line of responsibility after the captain
Types of Contamination
Class D Fire
head chef
server (front waiter)
25. 50
maitre d'
paring knife
Dry Goods Temperature
Sanitation Temperature
26. Turn off the water using a towel
server (front waiter)
F.D.A. Food Code
7th Step in Washing Hands
Temperature danger zone
27. 38
Chef's knife
corrective action
Refrigerator Temperature
Treating a Second Degree Burn
28. A.k.a. cube
large dice cut
Device used to Measure Vanilla
toque
Treating a Second Degree Burn
29. Remove the heat source
captain
Treating a Second Degree Burn
Second Step in the Flow of Food
head chef
30. Bacteria - viruses - parasites - and fungi
One-Stage Cooling Method
Biological Hazards
Family Service
width of cover
31. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
Types of Contamination
Hazard Analysis
Aw
HCS
32. To the left of the plate
Bread and Butter Plate Placement
serviceware
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Critical Limits
33. The heel of the blade where the handle and the blade come together - providing greater strength
Refrigerator Temperature
turned or tourner
bolster
Holding Cold Foods
34. 1 inch
Types of Contamination
Take-Out Service
width of plate from table
M.S.D.S.
35. 8
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Temperature danger zone
filleting knife
Julienne Knife Cut
36. A device used to remove crumbs from the table
head chef
back of the house
crumber
English Service
37. 1) reduce temperature to 70
Two-Stage Cooling Method
Class A Fire Extinguisher
English Service
Take-Out Service
38. Caused by gas - crease - oil - and/or liquid stored under pressured
Butler Service
HCS
captain
Class B Fire
39. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
M.S.D.S.
Butler Service
server (front waiter)
Heimlich Maneuver
40. Reduce temperature to 40
Temperature danger zone
One-Stage Cooling Method
Class K Fire
toque
41. Measuring cup
paring knife
Device used to Measure Flour
Aw
large dice cut
42. Carves and serves meats or fish and their accompaniments from the meat cart
Family Service
PASS system
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
captain
43. When the food is placed on the table in serving dishes and the guests serve themselves
Family Service
width of cover
maitre d'
Arrangement of Flatware
44. Food within the temperature danger zone for a certain period of time
3rd MSDS
server (front waiter)
time-temperature abused food
steel
45. Liquid measures
toque
Device used to Measure Milk
large dice cut
bolster
46. Done by an approved fire extinguisher service company
Carrying a Knife
Recharging a Fire Extinguisher
Biological Hazards
parasite
47. 40 dishes
front of the house
French Service - number of dishes in the first two courses
FAT TOM
turned or tourner
48. Table is preset and food is served by a waiter on platters to the room
HACCP
English Service
Biological Hazards
PASS system
49. Above the plate
Dessert Flatware Placement
back of the house
Last Step of the HACCP system
Holding Cold Foods
50. A health inspection
EPA
Dessert Flatware Placement
Butler Service
Food Safety Audit