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






2. Second in line of responsibility after the captain






3. To the left of the plate






4. Turn off the water using a towel






5. The most time-consuming knife






6. Prevents hair from falling into the food






7. 18 inches






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






9. 50






10. Receiving






11. Above the plate






12. Develop a Verification System






13. Direct and cross






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






15. Below 41






16. 41






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






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






19. 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






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






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






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






23. 1 inch






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






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






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






27. Class A + B






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






29. A health inspection






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






31. 165






32. Bacteria - viruses - parasites - and fungi






33. Remove the heat source






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






35. 8






36. 20

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






38. Above 135






39. Kitchen area






40. 1) reduce temperature to 70






41. 2 routes






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






43. Water activity - or moisture level within foods






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






45. Originated in Europe as an alternative to home cooking






46. Person responsible for running the front of the house

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






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






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






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