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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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.
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. 18 inches
sous chef
parasite
width of cover
crumber
2. Above the plate
time-temperature abused food
turned or tourner
Number of Evacuation Routes
Dessert Flatware Placement
3. Originated in Europe as an alternative to home cooking
HACCP
Take-Out Service
bolster
Class C Fire
4. Used to fillet fish
back of the house
filleting knife
Class D Fire
arson
5. Water activity - or moisture level within foods
Bread and Butter Plate Placement
One-Stage Cooling Method
Aw
Class A Fire Extinguisher
6. To the right - above the flatware - to the right of the glassware
Hood Systems to Extinguish Fires
Cup and Saucer Placement
Russian Service
Dessert Flatware Placement
7. 1) liquid or powder chemicals 2) gases
Hood Systems to Extinguish Fires
Second Step in the Flow of Food
Types of Contamination
One-Stage Cooling Method
8. 1/8 1/8 1-2 inches
Julienne Knife Cut
time-temperature abused food
Brunch Service
Chef's knife
9. Turn off the water using a towel
7th Step in Washing Hands
Aw
head chef
Class C Fire
10. 38
Hazard Analysis
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
filleting knife
Refrigerator Temperature
11. The most commonly used knife
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12. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
head chef
turned or tourner
Carrying a Knife
Last Step of the HACCP system
13. Carves and serves meats or fish and their accompaniments from the meat cart
number of steps in the HACCP system
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
captain
7th Step in Washing Hands
14. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
yield
Device used to Measure Vanilla
Russian Service
width of plate from table
15. Above 135
English Service
Holding Hot Foods
yield
Degree Angle used when sharpening Chef's knives with a whetstone
16. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
time-temperature abused food
Bread and Butter Plate Placement
Heimlich Maneuver
Class D Fire
17. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
Recharging a Fire Extinguisher
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
HCS
sanitize
18. Liquid measures
abrasive cleaner
sommelier - or wine steward
Device used to Measure Milk
FAT TOM
19. 20
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20. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
Types of Contamination
3rd MSDS
One-Stage Cooling Method
FAT TOM
21. To the left of the plate
toque
Bread and Butter Plate Placement
Carrying a Knife
Dessert Flatware Placement
22. Below 41
Holding Cold Foods
Sanitation Temperature
serviceware
EPA
23. 8
Class B Fire
Glassare Placement
toque
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
24. The correction of food in their specific temperature danger zone
Dry Goods Temperature
filleting knife
French Service - number of dishes in the first two courses
corrective action
25. Examines the flow of food from the moment you receive it to the service
bolster
Hazard Analysis
Types of Contamination
FAT TOM
26. Dining room area
Butler Service
yield
front of the house
filleting knife
27. The utensils used first should be placed on the outside
Arrangement of Flatware
Abbreviation for Tablespoon
yield
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
28. Every year
Side-Table Service
Heimlich Maneuver
CPR training should be renewed...
sommelier - or wine steward
29. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
Russian Service
sommelier - or wine steward
Refrigerator Temperature
maitre d'
30. Used to scour dirt and grease that has back or burned within a pot or pan
brigade
Hazard Analysis
Sanitation Temperature
abrasive cleaner
31. Remove the heat source
Aw
front of the house
Class D Fire
Treating a Second Degree Burn
32. The most time-consuming knife
Cup and Saucer Placement
turned or tourner
Class A Fire Extinguisher
Number of Evacuation Routes
33. Class A + B
Aw
Side-Table Service
Arrangement of Flatware
Class A Fire Extinguisher
34. 40 dishes
Butler Service
French Service - number of dishes in the first two courses
abrasive cleaner
FAT TOM
35. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
Abbreviation for Tablespoon
American Style Service
Recharging a Fire Extinguisher
EPA
36. Bacteria - viruses - parasites - and fungi
7th Step in Washing Hands
large dice cut
French Service - number of dishes in the first two courses
Biological Hazards
37. Second in line of responsibility after the head chef -in charge of the brigades
Critical Limits
brigade
Second Step in the Flow of Food
sous chef
38. Caused by fat fryers and other appliances dealing with oils and fats
Hood Systems to Extinguish Fires
filleting knife
Glassare Placement
Class K Fire
39. Person responsible for running the front of the house
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40. 1) reduce temperature to 70
sous chef
Two-Stage Cooling Method
Class B Fire
filleting knife
41. Second most frequently used knife
American Style Service
paring knife
Russian Service
Holding Cold Foods
42. 1 inch
paring knife
Critical Limits
width of plate from table
turned or tourner
43. 165
Device used to Measure Flour
Folded Cloth Napkin Placements
steel
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
44. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
steel
Refrigerator Temperature
Carrying a Knife
paring knife
45. 7 steps
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
Last Step of the HACCP system
number of steps in the HACCP system
American Style Service
46. 2 routes
French Service - number of dishes in the first two courses
Number of Evacuation Routes
Device used to Measure Milk
Class B Fire
47. The act of deliberately setting a fire
server (front waiter)
Brunch Service
Class A Fire Extinguisher
arson
48. A combination of buffet style breakfast and lunch with American service
Chef's knife
Brunch Service
Butler Service
FAT TOM
49. To the right of the plate - in line with the knife
Glassare Placement
Take-Out Service
Last Step of the HACCP system
Arrangement of Flatware
50. Tbsp
Hood Systems to Extinguish Fires
Abbreviation for Tablespoon
sommelier - or wine steward
head chef
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