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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. Carves and serves meats or fish and their accompaniments from the meat cart
Russian Service
captain
Refrigerator Temperature
server (front waiter)
2. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
Number of Evacuation Routes
Carrying a Knife
Class K Fire
sommelier - or wine steward
3. Person responsible for running the front of the house
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4. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
corrective action
width of cover
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Critical Limits
5. A group of workers assigned a specific set of tasks
brigade
Brunch Service
Number of Evacuation Routes
One-Stage Cooling Method
6. The most commonly used knife
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7. Direct and cross
yield
Carrying a Knife
Types of Contamination
parasite
8. Caused by switches - wiring - and/or metals
toque
Carrying a Knife
Class D Fire
English Service
9. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level
FAT TOM
sanitize
Class B Fire
maitre d'
10. 8
front of the house
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
M.S.D.S.
Brunch Service
11. Receiving
Carrying a Knife
Folded Cloth Napkin Placements
Abbreviation for Teaspoon
Second Step in the Flow of Food
12. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
FAT TOM
Heimlich Maneuver
Class A Fire Extinguisher
Bread and Butter Plate Placement
13. A health inspection
parasite
Class C Fire
Holding Cold Foods
Food Safety Audit
14. 2 routes
Dry Goods Temperature
Abbreviation for Tablespoon
abrasive cleaner
Number of Evacuation Routes
15. Originated in Europe as an alternative to home cooking
Abbreviation for Teaspoon
Take-Out Service
American Style Service
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
16. A combination of buffet style breakfast and lunch with American service
Brunch Service
Critical Limits
Sanitation Temperature
Number of Evacuation Routes
17. 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
American Style Service
Class C Fire
Device used to Measure Milk
18. 7 steps
steel
maitre d'
number of steps in the HACCP system
Device used to Measure Vanilla
19. Prevents hair from falling into the food
Temperature danger zone
Folded Cloth Napkin Placements
toque
number of steps in the HACCP system
20. Class A + B
abrasive cleaner
crumber
HCS
Class A Fire Extinguisher
21. To the right - above the flatware - to the right of the glassware
Biological Hazards
Cup and Saucer Placement
sous chef
Hood Systems to Extinguish Fires
22. When the food is placed on the table in serving dishes and the guests serve themselves
Family Service
M.S.D.S.
toque
Heimlich Maneuver
23. A.k.a. platter service -waiter serves the guest from left from a large platter
Recharging a Fire Extinguisher
corrective action
Russian Service
crumber
24. Food within the temperature danger zone for a certain period of time
English Service
bolster
time-temperature abused food
Julienne Knife Cut
25. Above the plate
M.S.D.S.
Class K Fire
Dessert Flatware Placement
7th Step in Washing Hands
26. Material Safety Data Sheet - specific hazards posed by a chemical
Device used to Measure Vanilla
bolster
Critical Limits
M.S.D.S.
27. Turn off the water using a towel
7th Step in Washing Hands
Biological Hazards
One-Stage Cooling Method
steel
28. 165
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
paring knife
Device used to Measure Vanilla
yield
29. A.k.a. cube
HCS
serviceware
large dice cut
HACCP
30. Dining room area
Refrigerator Temperature
French Service - number of dishes in the first two courses
front of the house
Types of Contamination
31. Reduce temperature to 40
sommelier - or wine steward
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
corrective action
One-Stage Cooling Method
32. 38
serviceware
Refrigerator Temperature
Two-Stage Cooling Method
Types of Contamination
33. Table is preset and food is served by a waiter on platters to the room
serviceware
English Service
Device used to Measure Flour
steel
34. The utensils used first should be placed on the outside
sommelier - or wine steward
Arrangement of Flatware
Glassare Placement
Food Safety Audit
35. Tsp
Abbreviation for Teaspoon
Family Service
sommelier - or wine steward
Carrying a Knife
36. 20
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37. Multi-cellular organisms that are far larger than both bacteria and viruses
sommelier - or wine steward
parasite
large dice cut
Dessert Flatware Placement
38. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
Abbreviation for Teaspoon
EPA
Take-Out Service
Russian Service
39. The correction of food in their specific temperature danger zone
HCS
number of steps in the HACCP system
width of plate from table
corrective action
40. Sanitation standards for keeping food safe
Glassare Placement
FAT TOM
serviceware
F.D.A. Food Code
41. Second most frequently used knife
Arrangement of Flatware
HCS
English Service
paring knife
42. Kitchen area
CPR training should be renewed...
Class D Fire
number of steps in the HACCP system
back of the house
43. To the left of the plate
sous chef
filleting knife
head chef
Bread and Butter Plate Placement
44. The most predominantly used service in the United States
Brunch Service
captain
American Style Service
HCS
45. 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
3rd MSDS
Heimlich Maneuver
Temperature danger zone
Types of Contamination
46. 50
Brunch Service
Dry Goods Temperature
Recharging a Fire Extinguisher
FAT TOM
47. 1/8 1/8 1-2 inches
filleting knife
Number of Evacuation Routes
Julienne Knife Cut
HACCP
48. Measuring spoon
toque
CPR training should be renewed...
Device used to Measure Vanilla
parasite
49. The act of deliberately setting a fire
One-Stage Cooling Method
Two-Stage Cooling Method
PASS system
arson
50. Tbsp
filleting knife
Abbreviation for Tablespoon
Brunch Service
Glassare Placement