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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. Dining room area






2. Below 41






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






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






5. 2 routes






6. 1) reduce temperature to 70






7. Prevents hair from falling into the food






8. Sanitation standards for keeping food safe






9. Kitchen area






10. Liquid measures






11. The most predominantly used service in the United States






12. The guests serve themselves from large platters






13. Tbsp






14. 20

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15. Remove the heat source






16. 38






17. A device used to remove crumbs from the table






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






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






20. The most commonly used knife

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21. Second in line of responsibility after the captain






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






23. Above 135






24. The act of deliberately setting a fire






25. Water activity - or moisture level within foods






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






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






28. 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






29. Develop a Verification System






30. Bacteria - viruses - parasites - and fungi






31. 41






32. Hazard Analysis Critical Control Points






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






34. Originated in Europe as an alternative to home cooking






35. 8






36. Person responsible for running the front of the house

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






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






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






40. A health inspection






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






42. Measuring spoon






43. 1 inch






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






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






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






47. A.k.a. cube






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






49. Second most frequently used knife






50. Turn off the water using a towel






Can you answer 50 questions in 15 minutes?



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