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






3. A health inspection






4. Used to fillet fish






5. 2 routes






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






7. 1) liquid or powder chemicals 2) gases






8. 7 steps






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






10. Above 135






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






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






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






14. Receiving






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






16. 40 dishes






17. To the left of the plate






18. 180






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






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






21. Below 41






22. Sanitation standards for keeping food safe






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






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






25. Person responsible for running the front of the house

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26. Turn off the water using a towel






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






28. A.k.a. cube






29. Kitchen area






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






31. The act of deliberately setting a fire






32. The guests serve themselves from large platters






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






34. The most commonly used knife

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35. Measuring spoon






36. Reduce temperature to 40






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






38. Dining room area






39. Direct and cross






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






41. Second most frequently used knife






42. The most time-consuming knife






43. Done by an approved fire extinguisher service company






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






45. Measuring cup






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






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






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






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






50. A device used to remove crumbs from the table