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. Person responsible for running the front of the house

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2. Above the plate






3. 18 inches






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






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






6. Below 41






7. 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






8. Originated in Europe as an alternative to home cooking






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






10. Tsp






11. 180






12. To the left of the plate






13. 1) liquid or powder chemicals 2) gases






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






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






16. Measuring spoon






17. A.k.a. cube






18. Receiving






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






20. 1) reduce temperature to 70






21. The dishware and utensils used in the dining room - both on and off the table






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






23. The guests serve themselves from large platters






24. Prevents hair from falling into the food






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






26. Turn off the water using a towel






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






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






29. Dining room area






30. Remove the heat source






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






32. Tbsp






33. Liquid measures






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






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






36. A device used to remove crumbs from the table






37. Bacteria - viruses - parasites - and fungi






38. Develop a Verification System






39. A health inspection






40. 20

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41. The most time-consuming knife






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






43. 38






44. 7 steps






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






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






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






48. Hazard Analysis Critical Control Points






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






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