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. Done by an approved fire extinguisher service company






2. Direct and cross






3. 50






4. Develop a Verification System






5. The most time-consuming knife






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






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






8. 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






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






10. Caused by switches - wiring - and/or metals






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






12. Every year






13. 165






14. 1) liquid or powder chemicals 2) gases






15. 40 dishes






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






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






18. Second in line of responsibility after the captain






19. A.k.a. cube






20. Hazard Analysis Critical Control Points






21. The most predominantly used service in the United States






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






23. Class A + B






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






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






26. Liquid measures






27. Remove the heat source






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






29. Turn off the water using a towel






30. Dining room area






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






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






33. Above 135






34. Physical Data -a physical description of the product - including its appearance - odor - boiling point - pH - and ant other characteristics that may be able to identify it






35. The most commonly used knife

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36. Prevents hair from falling into the food






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






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






39. 1/8 1/8 1-2 inches






40. Person responsible for running the front of the house

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41. Second most frequently used knife






42. A health inspection






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






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






45. Measuring spoon






46. 38






47. Below 41






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






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






50. Water activity - or moisture level within foods