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






2. Every year






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






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






5. The act of deliberately setting a fire






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






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






8. Above 135






9. The most commonly used knife

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10. Bacteria - viruses - parasites - and fungi






11. Hazard Analysis Critical Control Points






12. 1) reduce temperature to 70






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






14. Receiving






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






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






17. 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






18. 38






19. The guests serve themselves from large platters






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






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






22. 41






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






24. Done by an approved fire extinguisher service company






25. Liquid measures






26. A.k.a. cube






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






28. Dining room area






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






30. Water activity - or moisture level within foods






31. Person responsible for running the front of the house

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32. 7 steps






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






34. Tsp






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






36. Measuring spoon






37. Class A + B






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






39. A device used to remove crumbs from the table






40. 50






41. Direct and cross






42. 8






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






44. Remove the heat source






45. 1) liquid or powder chemicals 2) gases






46. Second in line of responsibility after the captain






47. To the left of the plate






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






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






50. 2 routes