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. Second in line of responsibility after the captain






2. Tbsp






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






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






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






6. 1/8 1/8 1-2 inches






7. 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






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






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






10. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job






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






12. 41






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






14. 1) reduce temperature to 70






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






16. Sanitation standards for keeping food safe






17. The guests serve themselves from large platters






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






19. Reduce temperature to 40






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






21. Bacteria - viruses - parasites - and fungi






22. 40 dishes






23. 38






24. 8






25. 2 routes






26. To the left of the plate






27. Measuring cup






28. Used to fillet fish






29. Water activity - or moisture level within foods






30. Used to scour dirt and grease that has back or burned within a pot or pan






31. Direct and cross






32. Turn off the water using a towel






33. Above 135






34. Remove the heat source






35. Done by an approved fire extinguisher service company






36. Kitchen area






37. 165






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






39. 7 steps






40. Receiving






41. Prevents hair from falling into the food






42. The most predominantly used service in the United States






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






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






45. Person responsible for running the front of the house

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






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






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






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






50. Dining room area