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. Above the plate






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






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






4. Tsp






5. Turn off the water using a towel






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






7. The most predominantly used service in the United States






8. Second most frequently used knife






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






10. A health inspection






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






12. Done by an approved fire extinguisher service company






13. Person responsible for running the front of the house

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14. Develop a Verification System






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






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






17. 41






18. Originated in Europe as an alternative to home cooking






19. 18 inches






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






21. Dining room area






22. A.k.a. cube






23. Measuring spoon






24. The guests serve themselves from large platters






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






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






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






28. 1) reduce temperature to 70






29. Hazard Analysis Critical Control Points






30. A device used to remove crumbs from the table






31. 40 dishes






32. Tbsp






33. 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






34. 1/8 1/8 1-2 inches






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






36. Below 41






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






38. Bacteria - viruses - parasites - and fungi






39. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion






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






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






42. 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






43. 50






44. Every year






45. Direct and cross






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






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






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






49. The most commonly used knife

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