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






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






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






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






5. Tbsp






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






7. 165






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






9. The act of deliberately setting a fire






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






11. Bacteria - viruses - parasites - and fungi






12. Second most frequently used knife






13. 1) reduce temperature to 70






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






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






16. 2 routes






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






18. Below 41






19. 40 dishes






20. Liquid measures






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






22. Above the plate






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






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






25. Sanitation standards for keeping food safe






26. The most time-consuming knife






27. Receiving






28. Used to fillet fish






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






30. The most commonly used knife

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






32. 8






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






34. Reduce temperature to 40






35. Done by an approved fire extinguisher service company






36. A.k.a. cube






37. Kitchen area






38. Direct and cross






39. 41






40. Class A + B






41. Person responsible for running the front of the house

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42. Turn off the water using a towel






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






44. The most predominantly used service in the United States






45. Every year






46. Above 135






47. A health inspection






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






49. 50






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