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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. 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
Class C Fire
Bread and Butter Plate Placement
PASS system
Treating a Second Degree Burn
2. A device used to remove crumbs from the table
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.
Brunch Service
crumber
HCS
3. Remove the heat source
head chef
Take-Out Service
Device used to Measure Vanilla
Treating a Second Degree Burn
4. Tbsp
back of the house
Last Step of the HACCP system
Abbreviation for Tablespoon
English Service
5. Dishes are prepared and finished off at the table -use of a cart
Last Step of the HACCP system
yield
Abbreviation for Tablespoon
Side-Table Service
6. Carves and serves meats or fish and their accompaniments from the meat cart
captain
Class A Fire Extinguisher
arson
Dry Goods Temperature
7. When the food is placed on the table in serving dishes and the guests serve themselves
M.S.D.S.
Degree Angle used when sharpening Chef's knives with a whetstone
Side-Table Service
Family Service
8. Done by an approved fire extinguisher service company
CPR training should be renewed...
Holding Hot Foods
Recharging a Fire Extinguisher
serviceware
9. 165
maitre d'
corrective action
Heimlich Maneuver
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
10. Hazard Analysis Critical Control Points
Food Safety Audit
HACCP
front of the house
bolster
11. Caused by fat fryers and other appliances dealing with oils and fats
7th Step in Washing Hands
Class K Fire
HACCP
arson
12. To the right - above the flatware - to the right of the glassware
Sanitation Temperature
bolster
Cup and Saucer Placement
Number of Evacuation Routes
13. To the right of the plate - in line with the knife
Glassare Placement
sommelier - or wine steward
HCS
steel
14. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature
head chef
Dry Goods Temperature
Julienne Knife Cut
Critical Limits
15. Second in line of responsibility after the head chef -in charge of the brigades
sous chef
paring knife
F.D.A. Food Code
parasite
16. The heel of the blade where the handle and the blade come together - providing greater strength
parasite
width of cover
Cup and Saucer Placement
bolster
17. Second most frequently used knife
Folded Cloth Napkin Placements
Dry Goods Temperature
paring knife
Last Step of the HACCP system
18. The dishware and utensils used in the dining room - both on and off the table
Abbreviation for Tablespoon
Arrangement of Flatware
serviceware
7th Step in Washing Hands
19. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring
Class C Fire
Recharging a Fire Extinguisher
Class B Fire
Chef's knife
20. Caused by gas - crease - oil - and/or liquid stored under pressured
Biological Hazards
maitre d'
Class B Fire
English Service
21. To the left of the plate
Degree Angle used when sharpening Chef's knives with a whetstone
Device used to Measure Milk
Bread and Butter Plate Placement
French Service - number of dishes in the first two courses
22. The most predominantly used service in the United States
width of cover
Holding Hot Foods
Device used to Measure Flour
American Style Service
23. Table is preset and food is served by a waiter on platters to the room
M.S.D.S.
English Service
turned or tourner
Two-Stage Cooling Method
24. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
EPA
Side-Table Service
Critical Limits
sommelier - or wine steward
25. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
Class A Fire Extinguisher
Sanitation Temperature
Family Service
yield
26. 1/8 1/8 1-2 inches
FAT TOM
serviceware
Julienne Knife Cut
number of steps in the HACCP system
27. Direct and cross
Types of Contamination
serviceware
CPR training should be renewed...
sommelier - or wine steward
28. 2 routes
Cup and Saucer Placement
FAT TOM
Treating a Second Degree Burn
Number of Evacuation Routes
29. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job
back of the house
number of steps in the HACCP system
Two-Stage Cooling Method
HCS
30. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
front of the house
parasite
EPA
paring knife
31. Examines the flow of food from the moment you receive it to the service
Two-Stage Cooling Method
CPR training should be renewed...
Hazard Analysis
steel
32. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware
Folded Cloth Napkin Placements
toque
number of steps in the HACCP system
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
33. The act of deliberately setting a fire
yield
Holding Hot Foods
arson
Last Step of the HACCP system
34. Person responsible for running the front of the house
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35. A group of workers assigned a specific set of tasks
French Service - number of dishes in the first two courses
Critical Limits
abrasive cleaner
brigade
36. Caused by switches - wiring - and/or metals
HACCP
One-Stage Cooling Method
Brunch Service
Class D Fire
37. A.k.a. platter service -waiter serves the guest from left from a large platter
English Service
Last Step of the HACCP system
back of the house
Russian Service
38. 1) reduce temperature to 70
Two-Stage Cooling Method
Aw
Cup and Saucer Placement
steel
39. 50
Dry Goods Temperature
Recharging a Fire Extinguisher
Russian Service
Hood Systems to Extinguish Fires
40. 18 inches
Food Safety Audit
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.
width of cover
Critical Limits
41. 41
English Service
Temperature danger zone
EPA
Glassare Placement
42. Develop a Verification System
Dessert Flatware Placement
3rd MSDS
Last Step of the HACCP system
PASS system
43. Reduce temperature to 40
large dice cut
One-Stage Cooling Method
Class D Fire
F.D.A. Food Code
44. 1 inch
M.S.D.S.
width of plate from table
yield
crumber
45. Used to fillet fish
Second Step in the Flow of Food
turned or tourner
filleting knife
3rd MSDS
46. Receiving
Class D Fire
Julienne Knife Cut
arson
Second Step in the Flow of Food
47. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow
head chef
FAT TOM
Dry Goods Temperature
Last Step of the HACCP system
48. Down at the side - tip pointed down away from others
Critical Limits
front of the house
arson
Carrying a Knife
49. The correction of food in their specific temperature danger zone
back of the house
corrective action
Family Service
sous chef
50. Measuring spoon
Device used to Measure Vanilla
Julienne Knife Cut
Hood Systems to Extinguish Fires
width of plate from table
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