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. 180






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






3. Develop a Verification System






4. 50






5. Measuring cup






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






7. 41






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






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






10. Tsp






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






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






13. Bacteria - viruses - parasites - and fungi






14. 7 steps






15. A.k.a. cube






16. Receiving






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






18. The guests serve themselves from large platters






19. Direct and cross






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






21. Remove the heat source






22. 40 dishes






23. 1 inch






24. The most commonly used knife

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






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






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






28. A health inspection






29. Used to fillet fish






30. Person responsible for running the front of the house

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






32. Second most frequently used knife






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






34. To the left of the plate






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






36. Liquid measures






37. Done by an approved fire extinguisher service company






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






39. 38






40. 8






41. The most predominantly used service in the United States






42. Water activity - or moisture level within foods






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






44. 165






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






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






47. Sanitation standards for keeping food safe






48. Originated in Europe as an alternative to home cooking






49. 1) liquid or powder chemicals 2) gases






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