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






2. Person responsible for running the front of the house

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3. Dining room area






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






5. Prevents hair from falling into the food






6. The act of deliberately setting a fire






7. Liquid measures






8. Second in line of responsibility after the captain






9. Tsp






10. Second in line of responsibility after the head chef -in charge of the brigades






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






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






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






14. Remove the heat source






15. Used to fillet fish






16. Measuring cup






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






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






19. Develop a Verification System






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






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






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






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






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






25. 20

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26. A device used to remove crumbs from the table






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






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






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






30. 41






31. Hazard Analysis Critical Control Points






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






33. Every year






34. 1 inch






35. Above 135






36. 40 dishes






37. 1) reduce temperature to 70






38. 50






39. Tbsp






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






41. Class A + B






42. 1) liquid or powder chemicals 2) gases






43. The most time-consuming knife






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






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






46. Direct and cross






47. The most commonly used knife

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48. 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






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






50. 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