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






2. 1 inch






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






4. Develop a Verification System






5. Hazard Analysis Critical Control Points






6. 7 steps






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






8. Water activity - or moisture level within foods






9. Every year






10. Tbsp






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






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






13. Above 135






14. Person responsible for running the front of the house

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15. Second in line of responsibility after the captain






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






17. 165






18. 180






19. Liquid measures






20. Measuring cup






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






22. Below 41






23. 50






24. Originated in Europe as an alternative to home cooking






25. 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






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






27. Remove the heat source






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






29. A.k.a. cube






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






31. Kitchen area






32. Measuring spoon






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






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






35. Dining room area






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






37. Class A + B






38. 20

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39. 41






40. Sanitation standards for keeping food safe






41. The act of deliberately setting a fire






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






43. Above the plate






44. Prevents hair from falling into the food






45. A health inspection






46. Direct and cross






47. Done by an approved fire extinguisher service company






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






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






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