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. Kitchen area






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






3. Sanitation standards for keeping food safe






4. The act of deliberately setting a fire






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






6. Caused by fat fryers and other appliances dealing with oils and fats






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






8. Direct and cross






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






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






11. 165






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






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






14. Every year






15. The most commonly used knife

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






17. A device used to remove crumbs from the table






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






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






20. Measuring cup






21. Measuring spoon






22. 50






23. The most predominantly used service in the United States






24. Second in line of responsibility after the captain






25. 1) liquid or powder chemicals 2) gases






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






27. 1 inch






28. Water activity - or moisture level within foods






29. 20

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30. Person responsible for running the front of the house

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31. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion






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






33. Second most frequently used knife






34. The guests serve themselves from large platters






35. A health inspection






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






37. Above the plate






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






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






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






41. 2 routes






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






43. Develop a Verification System






44. To the left of the plate






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






46. Done by an approved fire extinguisher service company






47. Receiving






48. 7 steps






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






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