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. Caused by switches - wiring - and/or metals






2. The most time-consuming knife






3. The act of deliberately setting a fire






4. Turn off the water using a towel






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






6. 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






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






8. Food within the temperature danger zone for a certain period of time






9. Used to fillet fish






10. 2 routes






11. Measuring cup






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






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






14. 8






15. Reduce temperature to 40






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






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






18. Water activity - or moisture level within foods






19. Prevents hair from falling into the food






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






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






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






23. Sanitation standards for keeping food safe






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






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






26. 1) liquid or powder chemicals 2) gases






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






28. 20

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


29. Class A + B






30. 1) reduce temperature to 70






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






32. 1/8 1/8 1-2 inches






33. The most commonly used knife

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


34. 38






35. A device used to remove crumbs from the table






36. The guests serve themselves from large platters






37. 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


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






39. The most predominantly used service in the United States






40. Dining room area






41. Tsp






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






43. 18 inches






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






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






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






47. 180






48. Originated in Europe as an alternative to home cooking






49. 7 steps






50. 1 inch