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. A device used to remove crumbs from the table






3. Bacteria - viruses - parasites - and fungi






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






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






6. 165






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






8. A.k.a. cube






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






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






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






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






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






14. Above 135






15. Hazard Analysis Critical Control Points






16. 1 inch






17. Tsp






18. Above the plate






19. 7 steps






20. Measuring cup






21. 8






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






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






24. Dining room area






25. The most commonly used knife

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






27. Turn off the water using a towel






28. Second most frequently used knife






29. Water activity - or moisture level within foods






30. Class A + B






31. Kitchen area






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






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






34. Originated in Europe as an alternative to home cooking






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






36. Every year






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






38. Measuring spoon






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






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






41. 1) reduce temperature to 70






42. Reduce temperature to 40






43. Tbsp






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






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






46. 180






47. The guests serve themselves from large platters






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






49. To the left of the plate






50. The most predominantly used service in the United States