Test your basic knowledge |

Culinary Arts 102

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. Develop a Verification System






2. 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






3. Originated in Europe as an alternative to home cooking






4. Person responsible for running the front of the house

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5. Second in line of responsibility after the head chef -in charge of the brigades






6. A health inspection






7. A combination of buffet style breakfast and lunch with American service






8. Direct and cross






9. Used to scour dirt and grease that has back or burned within a pot or pan






10. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow






11. Class A + B






12. Measuring spoon






13. 1) liquid or powder chemicals 2) gases






14. A.k.a. platter service -waiter serves the guest from left from a large platter






15. Remove the heat source






16. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level






17. A.k.a. cube






18. Above 135






19. 165






20. The correction of food in their specific temperature danger zone






21. The heel of the blade where the handle and the blade come together - providing greater strength






22. The most predominantly used service in the United States






23. Tsp






24. 8






25. A group of workers assigned a specific set of tasks






26. Table is preset and food is served by a waiter on platters to the room






27. Hazard Analysis Critical Control Points






28. 1) reduce temperature to 70






29. A metal object used to hone the knife - aligning the edges of the blade to make it sharper






30. To the right of the plate - in line with the knife






31. 1 inch






32. Examines the flow of food from the moment you receive it to the service






33. 1) when foods are at unsafe temperatures 2) how long the food can be held at this temperature






34. Below 41






35. When the food is placed on the table in serving dishes and the guests serve themselves






36. Material Safety Data Sheet - specific hazards posed by a chemical






37. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine






38. 50






39. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health






40. Second most frequently used knife






41. To the left of the plate






42. 38






43. Every year






44. Turn off the water using a towel






45. Above the plate






46. To the right - above the flatware - to the right of the glassware






47. The most time-consuming knife






48. 40 dishes






49. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring






50. Dining room area