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. Prevents hair from falling into the food






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






3. Hazard Analysis Critical Control Points






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






5. Kitchen area






6. Above the plate






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






8. Below 41






9. A.k.a. cube






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






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






12. Receiving






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






14. The act of deliberately setting a fire






15. Tbsp






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






17. A device used to remove crumbs from the table






18. 1 inch






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






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






21. 1/8 1/8 1-2 inches






22. Dining room area






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






24. Above 135






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






26. Measuring cup






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






28. Water activity - or moisture level within foods






29. 180






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






31. Turn off the water using a towel






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






33. The guests serve themselves from large platters






34. Direct and cross






35. 8






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






37. Reduce temperature to 40






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






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






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






41. Person responsible for running the front of the house

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42. To the left of the plate






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






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






45. 2 routes






46. Bacteria - viruses - parasites - and fungi






47. Class A + B






48. Used to fillet fish






49. A health inspection






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