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. Bacteria - viruses - parasites - and fungi






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






3. Second in line of responsibility after the captain






4. Dining room area






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






6. The most predominantly used service in the United States






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






8. Measuring spoon






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






10. 38






11. 1 inch






12. 2 routes






13. Prevents hair from falling into the food






14. Reduce temperature to 40






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






16. The act of deliberately setting a fire






17. Tsp






18. To the left of the plate






19. 1/8 1/8 1-2 inches






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






21. 180






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






23. Receiving






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






25. Below 41






26. Measuring cup






27. A health inspection






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






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






30. Hazard Analysis Critical Control Points






31. Used to fillet fish






32. 165






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






34. Above the plate






35. Develop a Verification System






36. 1) reduce temperature to 70






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






38. 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


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






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






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






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






43. The most commonly used knife

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


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






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






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






47. 50






48. Class A + B






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






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