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Test your basic knowledge |
Culinary Arts 102
Start Test
Study First
Subject
:
cooking
Instructions:
Answer 50 questions in 15 minutes.
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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. Remove the heat source
French Service - number of dishes in the first two courses
Treating a Second Degree Burn
Chef's knife
Take-Out Service
2. Down at the side - tip pointed down away from others
Carrying a Knife
server (front waiter)
Class K Fire
captain
3. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
sous chef
sommelier - or wine steward
paring knife
front of the house
4. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
One-Stage Cooling Method
toque
HCS
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
5. 7 steps
brigade
7th Step in Washing Hands
Treating a Second Degree Burn
number of steps in the HACCP system
6. Second most frequently used knife
Class K Fire
paring knife
Carrying a Knife
Class B Fire
7. Done by an approved fire extinguisher service company
Biological Hazards
bolster
Holding Cold Foods
Recharging a Fire Extinguisher
8. A combination of buffet style breakfast and lunch with American service
Brunch Service
maitre d'
Dry Goods Temperature
Russian Service
9. Liquid measures
Heimlich Maneuver
Aw
7th Step in Washing Hands
Device used to Measure Milk
10. Measuring cup
Recharging a Fire Extinguisher
Device used to Measure Flour
Class A Fire Extinguisher
Temperature danger zone
11. Water activity - or moisture level within foods
steel
Aw
Arrangement of Flatware
French Service - number of dishes in the first two courses
12. Second in line of responsibility after the head chef -in charge of the brigades
Class D Fire
Abbreviation for Teaspoon
sous chef
Bread and Butter Plate Placement
13. 20
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14. Reduce temperature to 40
One-Stage Cooling Method
Aw
head chef
width of cover
15. The heel of the blade where the handle and the blade come together - providing greater strength
bolster
Abbreviation for Tablespoon
Class B Fire
Side-Table Service
16. Food within the temperature danger zone for a certain period of time
French Service - number of dishes in the first two courses
Types of Contamination
time-temperature abused food
Class B Fire
17. 8
Two-Stage Cooling Method
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Heimlich Maneuver
crumber
18. 50
brigade
Critical Limits
Second Step in the Flow of Food
Dry Goods Temperature
19. Measuring spoon
Device used to Measure Vanilla
Hood Systems to Extinguish Fires
American Style Service
3rd MSDS
20. Every year
EPA
Holding Cold Foods
brigade
CPR training should be renewed...
21. Used to fillet fish
paring knife
Class K Fire
filleting knife
brigade
22. Class A + B
Class A Fire Extinguisher
turned or tourner
One-Stage Cooling Method
Device used to Measure Flour
23. 180
Class C Fire
7th Step in Washing Hands
Sanitation Temperature
Last Step of the HACCP system
24. Caused by switches - wiring - and/or metals
server (front waiter)
Device used to Measure Milk
Recharging a Fire Extinguisher
Class D Fire
25. Develop a Verification System
Last Step of the HACCP system
Dry Goods Temperature
head chef
EPA
26. The most time-consuming knife
turned or tourner
Glassare Placement
Recharging a Fire Extinguisher
Device used to Measure Vanilla
27. A device used to remove crumbs from the table
Holding Cold Foods
Temperature danger zone
crumber
Abbreviation for Teaspoon
28. Above 135
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
abrasive cleaner
Holding Hot Foods
front of the house
29. To the right - above the flatware - to the right of the glassware
Class D Fire
English Service
Cup and Saucer Placement
Class A Fire Extinguisher
30. Kitchen area
Types of Contamination
Side-Table Service
Holding Cold Foods
back of the house
31. The guests serve themselves from large platters
large dice cut
FAT TOM
Chef's knife
Butler Service
32. 165
French Service - number of dishes in the first two courses
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Class K Fire
Aw
33. The act of deliberately setting a fire
number of steps in the HACCP system
Family Service
Russian Service
arson
34. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
Butler Service
Number of Evacuation Routes
captain
head chef
35. Material Safety Data Sheet - specific hazards posed by a chemical
Critical Limits
Class K Fire
bolster
M.S.D.S.
36. Person responsible for running the front of the house
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37. The dishware and utensils used in the dining room - both on and off the table
Second Step in the Flow of Food
serviceware
Julienne Knife Cut
English Service
38. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
yield
Class D Fire
filleting knife
number of steps in the HACCP system
39. Dining room area
Hood Systems to Extinguish Fires
number of steps in the HACCP system
front of the house
Hazard Analysis
40. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
Take-Out Service
front of the house
steel
time-temperature abused food
41. Caused by fat fryers and other appliances dealing with oils and fats
Two-Stage Cooling Method
Class K Fire
Russian Service
width of plate from table
42. Hazard Analysis Critical Control Points
Class K Fire
captain
HACCP
3rd MSDS
43. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
Device used to Measure Vanilla
sanitize
Bread and Butter Plate Placement
Second Step in the Flow of Food
44. 1) liquid or powder chemicals 2) gases
Holding Cold Foods
Take-Out Service
Hood Systems to Extinguish Fires
3rd MSDS
45. Above the plate
Recharging a Fire Extinguisher
Degree Angle used when sharpening Chef's knives with a whetstone
Dessert Flatware Placement
head chef
46. Below 41
Holding Cold Foods
Aw
Class B Fire
toque
47. Bacteria - viruses - parasites - and fungi
HCS
Biological Hazards
bolster
Bread and Butter Plate Placement
48. When the food is placed on the table in serving dishes and the guests serve themselves
Family Service
Device used to Measure Milk
brigade
paring knife
49. Examines the flow of food from the moment you receive it to the service
Julienne Knife Cut
sommelier - or wine steward
Hazard Analysis
turned or tourner
50. The correction of food in their specific temperature danger zone
Two-Stage Cooling Method
F.D.A. Food Code
PASS system
corrective action
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