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. 38






2. Kitchen area






3. Direct and cross






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






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






6. 7 steps






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






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






9. 50






10. 40 dishes






11. A.k.a. cube






12. Develop a Verification System






13. Done by an approved fire extinguisher service company






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






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






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






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






18. Tsp






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






20. Tbsp






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






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






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






24. The most predominantly used service in the United States






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






26. The act of deliberately setting a fire






27. Originated in Europe as an alternative to home cooking






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






29. 1) liquid or powder chemicals 2) gases






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






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






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






33. Every year






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






35. 1/8 1/8 1-2 inches






36. Second most frequently used knife






37. 41






38. Sanitation standards for keeping food safe






39. Above the plate






40. The guests serve themselves from large platters






41. Remove the heat source






42. 20

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43. 180






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






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






46. 165






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






48. Reduce temperature to 40






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






50. Second in line of responsibility after the captain