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






2. Tsp






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






4. Used to fillet fish






5. To the left of the plate






6. Originated in Europe as an alternative to home cooking






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






8. Above the plate






9. Every year






10. The most predominantly used service in the United States






11. 1) reduce temperature to 70






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






13. 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


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






15. The most time-consuming knife






16. Above 135






17. Below 41






18. Measuring cup






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






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






21. Direct and cross






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






23. Turn off the water using a towel






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






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






26. Kitchen area






27. Second in line of responsibility after the captain






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






29. 50






30. The most commonly used knife

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


31. 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






32. 41






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






34. Remove the heat source






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






36. A health inspection






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






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






39. Reduce temperature to 40






40. Tbsp






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






42. 7 steps






43. 20

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


44. 1 inch






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






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






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






48. Receiving






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






50. The guests serve themselves from large platters