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. Second most frequently used knife






2. Dining room area






3. Remove the heat source






4. 50






5. Receiving






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






7. Sanitation standards for keeping food safe






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






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






10. 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






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






12. 1) reduce temperature to 70






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






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






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






16. Done by an approved fire extinguisher service company






17. The most commonly used knife

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18. A health inspection






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






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






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






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






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






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






25. Used to fillet fish






26. 38






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






28. 165






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






30. Reduce temperature to 40






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






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






33. The most predominantly used service in the United States






34. Measuring cup






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






36. A device used to remove crumbs from the table






37. Tsp






38. Liquid measures






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






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






41. The most time-consuming knife






42. 18 inches






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






44. Class A + B






45. Above 135






46. Water activity - or moisture level within foods






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






48. Person responsible for running the front of the house

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49. Tbsp






50. Below 41