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






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






3. Measuring spoon






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






5. The most predominantly used service in the United States






6. Prevents hair from falling into the food






7. 1/8 1/8 1-2 inches






8. Hazard Analysis Critical Control Points






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






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






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






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






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






14. Above 135






15. Tbsp






16. 1) liquid or powder chemicals 2) gases






17. Sanitation standards for keeping food safe






18. 8






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






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






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






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






23. The most commonly used knife

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






25. Above the plate






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






27. Second most frequently used knife






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






29. Class A + B






30. Receiving






31. 165






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






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






34. 41






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






36. 50






37. The act of deliberately setting a fire






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






39. Bacteria - viruses - parasites - and fungi






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






41. To the left of the plate






42. Second in line of responsibility after the captain






43. Originated in Europe as an alternative to home cooking






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






45. 20

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






47. 38






48. 1 inch






49. Used to fillet fish






50. Person responsible for running the front of the house

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183