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Q 1/50
Score 0
Which federal agency creates and enforces safety related standards and regulations in the workplace?
300
OSHA
HCS
NOAA
HAZCOM
Q 2/50
Score 0
When an operation has forms for reporting events or incidents involving both guests and staff, it is considered part of a (n)?
300
near miss
accident investigation
facility audit
exit plan
50 questions
Q.
Which federal agency creates and enforces safety related standards and regulations in the workplace?
1
300 sec
Q.
When an operation has forms for reporting events or incidents involving both guests and staff, it is considered part of a (n)?
2
300 sec
Q.
Which is not covered by the term harassment?
3
300 sec
Q.
What is the purpose of an emergency plan?
4
120 sec
Q.
In a harassment claim, who is referred to as the complainant
5
120 sec
Q.
In the restaurant and food service industry, responsibilities that are serious because they are enforceable by law in court are called?
6
300 sec
Q.
The legal term that states that an ordinary person thinks that the operation would take thoughtful and careful precautions in running the operation is known as what?
7
300 sec
Q.
What type of policy encourages individuals who feel they are being harassed to come forward?
8
300 sec
Q.
The Hazard Communication Standard (HCS) is also known as HAZCOM and what else?
9
300 sec
Q.
A choking person can be helped by the use of?
10
300 sec
Q.
What type of heat detector uses infrared and ultraviolet sensors that respond to the movement of flame or to it's radiant energy?
11
300 sec
Q.
When using a ladder with another employee, how do the two employees engage with the ladder?
12
300 sec
Q.
A class A fire extinguisher should be used for which types of fires?
13
300 sec
Q.
Heat detectors are activated by a significant?
14
300 sec
Q.
What is the most serious of burns in the rating system?
15
300 sec
Q.
Prevent grease fires by scheduling regular cleaning of?
16
300 sec
Q.
When should spills in the workplace be cleaned up?
17
300 sec
Q.
When storing heavy items, where should operations store them?
18
300 sec
Q.
Which is not a proper step for avoiding burns?
19
300 sec
Q.
A mandoline is used to?
20
300 sec
Q.
A deck oven is an oven that?
21
300 sec
Q.
A proofing cabinet is a piece of equipment that is?
22
300 sec
Q.
A convection steamer?
23
300 sec
Q.
A "wok hei" refers to?
24
300 sec
Q.
What is a bain-marie?
25
300 sec
Q.
An immersion blender is?
26
300 sec
Q.
For proper cleaning of equipment, the operator should?
27
300 sec
Q.
A conventional or standard oven.....
28
300 sec
Q.
A salamander is?
29
300 sec
Q.
What is a safety inspection of an operations facility, equipment, employee practices, and management practices called?
30
300 sec
Q.
A paring knife with a curved blade that makes cutting rounded surfaces easier is known as a?
31
300 sec
Q.
A sautoir is a pan with?
32
300 sec
Q.
What is the screen that stretches across a metal or wood base that is shaped like a drum and that food is forced through called?
33
300 sec
Q.
Tourne cuts are shaped like a?
34
300 sec
Q.
A hotel pan....
35
300 sec
Q.
Which cut is not considered a classical knife cut?
36
300 sec
Q.
A honing steel should be used?
37
300 sec
Q.
A china cap is?
38
300 sec
Q.
A parisienne scoop is?
39
300 sec
Q.
What is the name of the knife grip in which you bend the fingers of the guiding hand inward toward the palm and hold the thumb well back?
40
300 sec
Q.
What is the meaning of the french term Mis En Place?
41
300 sec
Q.
What kind of bun do we use with the "Sweet Heat"?
42
300 sec
Q.
What is the leafy green that we use when making the burger set for the CSBB?
43
300 sec
Q.
What seasoning do we put on the Heat and Sweet Heat?
44
300 sec
Q.
A tablespoon is how many fluid ounces?
45
300 sec
Q.
What sauce do we use on the verger?
46
300 sec
Q.
What "natural" dressing do we place on the Honey Apple Chicken Salad?
47
300 sec
Q.
What is the item is the "crisp" on our southwest chicken salad?
48
300 sec
Q.
How many ounces in one cup?
49
300 sec
Q.
What seasoning do we use on our fresh cut fries and housemade chips?
