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. Reduce temperature to 40






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






3. Water activity - or moisture level within foods






4. 7 steps






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






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






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






8. 1) reduce temperature to 70






9. Used to fillet fish






10. 50






11. The most commonly used knife

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12. Dining room area






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






14. 41






15. 165






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






17. Below 41






18. Done by an approved fire extinguisher service company






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






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






21. To the left of the plate






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






23. A.k.a. cube






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






25. Develop a Verification System






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






27. Prevents hair from falling into the food






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






29. A device used to remove crumbs from the table






30. Every year






31. The most time-consuming knife






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






33. A health inspection






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






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






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






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






38. Second most frequently used knife






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






40. Tsp






41. Bacteria - viruses - parasites - and fungi






42. Used when trying to remove obstruction of the air pipe (a.k.a. choking)






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






44. Person responsible for running the front of the house

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






46. 1 inch






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






48. Hazard Analysis Critical Control Points






49. Above the plate






50. Second in line of responsibility after the captain