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






2. Originated in Europe as an alternative to home cooking






3. The most time-consuming knife






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






5. 18 inches






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






7. 1 inch






8. Done by an approved fire extinguisher service company






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






10. 7 steps






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






12. 41






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






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






15. Tsp






16. Turn off the water using a towel






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






18. 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






19. The most commonly used knife

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


20. 38






21. 1) reduce temperature to 70






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






23. 40 dishes






24. Second in line of responsibility after the captain






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






26. Used to fillet fish






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






28. Dining room area






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






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






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






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






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






34. The most predominantly used service in the United States






35. Develop a Verification System






36. 50






37. Reduce temperature to 40






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






39. Sanitation standards for keeping food safe






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






41. 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






42. To the left of the plate






43. 2 routes






44. Prevents hair from falling into the food






45. Liquid measures






46. 8






47. Kitchen area






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






49. 20

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


50. Hazard Analysis Critical Control Points