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. Dishes are prepared and finished off at the table -use of a cart






2. Liquid measures






3. Every year






4. Second most frequently used knife






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






6. Measuring spoon






7. 40 dishes






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






9. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine






10. Caused by gas - crease - oil - and/or liquid stored under pressured






11. Bacteria - viruses - parasites - and fungi






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






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






14. Multi-cellular organisms that are far larger than both bacteria and viruses






15. Kitchen area






16. Class A + B






17. Reduce temperature to 40






18. Hazard Analysis Critical Control Points






19. 180






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






21. Above the plate






22. The most commonly used knife

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23. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job






24. Down at the side - tip pointed down away from others






25. Caused by fat fryers and other appliances dealing with oils and fats






26. The guests serve themselves from large platters






27. A device used to remove crumbs from the table






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






29. 41






30. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion






31. The most predominantly used service in the United States






32. 18 inches






33. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware






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






35. 20

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36. Person responsible for running the front of the house

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37. The dishware and utensils used in the dining room - both on and off the table






38. 165






39. Sanitation standards for keeping food safe






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






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






42. Water activity - or moisture level within foods






43. The utensils used first should be placed on the outside






44. 1) liquid or powder chemicals 2) gases






45. Receiving






46. 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






47. 1/8 1/8 1-2 inches






48. A.k.a. cube






49. Tsp






50. Used when trying to remove obstruction of the air pipe (a.k.a. choking)