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. Direct and cross






2. Turn off the water using a towel






3. A health inspection






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






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






6. The act of deliberately setting a fire






7. Second in line of responsibility after the captain






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






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






10. Tbsp






11. 1) reduce temperature to 70






12. Develop a Verification System






13. Class A + B






14. 18 inches






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






16. 40 dishes






17. Carves and serves meats or fish and their accompaniments from the meat cart






18. Tsp






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






20. 8






21. Used to fillet fish






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






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






24. Kitchen area






25. Every year






26. Person responsible for running the front of the house

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


27. 38






28. 1) liquid or powder chemicals 2) gases






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






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






31. Originated in Europe as an alternative to home cooking






32. A device used to remove crumbs from the table






33. Remove the heat source






34. The guests serve themselves from large platters






35. 7 steps






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






37. Prevents hair from falling into the food






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






39. The most predominantly used service in the United States






40. Receiving






41. Above 135






42. The most commonly used knife

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


43. 165






44. 1 inch






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






46. Above the plate






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






48. Sanitation standards for keeping food safe






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






50. To the left of the plate