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. Below 41






2. Originated in Europe as an alternative to home cooking






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






4. Used to fillet fish






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






6. The most commonly used knife

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






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






9. Bacteria - viruses - parasites - and fungi






10. Liquid measures






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






12. Dining room area






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






14. Measuring spoon






15. 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






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






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






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






19. Physical Data -a physical description of the product - including its appearance - odor - boiling point - pH - and ant other characteristics that may be able to identify it






20. Direct and cross






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






22. Done by an approved fire extinguisher service company






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






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






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






26. Second in line of responsibility after the captain






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






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






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






30. 50






31. The most time-consuming knife






32. Sanitation standards for keeping food safe






33. 20

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






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






36. Water activity - or moisture level within foods






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






38. 1) liquid or powder chemicals 2) gases






39. Above the plate






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






41. 18 inches






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






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






44. 1/8 1/8 1-2 inches






45. A.k.a. cube






46. Develop a Verification System






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






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






49. Every year






50. Person responsible for running the front of the house

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