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. Prevents hair from falling into the food






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






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






4. Reduce temperature to 40






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






6. The most commonly used knife

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7. 50






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






9. The act of deliberately setting a fire






10. Every year






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






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






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






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






15. 1/8 1/8 1-2 inches






16. 1 inch






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






18. Kitchen area






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






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






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






22. Liquid measures






23. Sanitation standards for keeping food safe






24. Tsp






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






26. Measuring cup






27. Dishes are prepared and finished off at the table -use of a cart






28. The guests serve themselves from large platters






29. Below 41






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






31. The most time-consuming knife






32. Dining room area






33. 1) reduce temperature to 70






34. A.k.a. cube






35. Used to fillet fish






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






37. A health inspection






38. The most predominantly used service in the United States






39. Remove the heat source






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






41. 38






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






43. Above the plate






44. Second in line of responsibility after the captain






45. 41






46. Bacteria - viruses - parasites - and fungi






47. 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






48. 18 inches






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






50. Done by an approved fire extinguisher service company