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






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






3. Hazard Analysis Critical Control Points






4. 7 steps






5. Tbsp






6. Reduce temperature to 40






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






8. Below 41






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






10. Tsp






11. Used to fillet fish






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






13. Measuring cup






14. Water activity - or moisture level within foods






15. Kitchen area






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






17. A device used to remove crumbs from the table






18. 41






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






20. Liquid measures






21. Done by an approved fire extinguisher service company






22. The most predominantly used service in the United States






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






24. Class A + B






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






26. Originated in Europe as an alternative to home cooking






27. Above the plate






28. Measuring spoon






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






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






31. 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






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






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






34. 20

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






36. The most commonly used knife

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37. Person responsible for running the front of the house

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38. 8






39. To the left of the plate






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






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






42. Sanitation standards for keeping food safe






43. The most time-consuming knife






44. 2 routes






45. 1/8 1/8 1-2 inches






46. Dining room area






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






48. A.k.a. cube






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






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