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. Measuring cup
Heimlich Maneuver
Device used to Measure Flour
Last Step of the HACCP system
number of steps in the HACCP system

2. 1) reduce temperature to 70
FAT TOM
Glassare Placement
Two-Stage Cooling Method
sous chef

3. Done by an approved fire extinguisher service company
Second Step in the Flow of Food
width of cover
Recharging a Fire Extinguisher
bolster

4. To the left of the plate
Dry Goods Temperature
turned or tourner
server (front waiter)
Bread and Butter Plate Placement

5. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine
sommelier - or wine steward
7th Step in Washing Hands
Family Service
OSHA requires an accident report within _______ hours if three or more employees are hospitalized.

6. Liquid measures
brigade
Class A Fire Extinguisher
Device used to Measure Milk
Hood Systems to Extinguish Fires

7. 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
abrasive cleaner
PASS system
One-Stage Cooling Method
yield

8. 1/8 1/8 1-2 inches
Julienne Knife Cut
server (front waiter)
Food Safety Audit
CPR training should be renewed...

9. Originated in Europe as an alternative to home cooking
Take-Out Service
Bread and Butter Plate Placement
Biological Hazards
back of the house

10. Food within the temperature danger zone for a certain period of time
time-temperature abused food
Julienne Knife Cut
Class C Fire
One-Stage Cooling Method

11. A health inspection
sanitize
Food Safety Audit
toque
captain

12. Used to fillet fish
filleting knife
crumber
server (front waiter)
steel

13. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion
yield
Russian Service
Arrangement of Flatware
CPR training should be renewed...

14. Kitchen area
sanitize
back of the house
steel
3rd MSDS

15. Develop a Verification System
Family Service
Last Step of the HACCP system
Chef's knife
Class K Fire

16. 38
French Service - number of dishes in the first two courses
Refrigerator Temperature
parasite
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.

17. The most commonly used knife

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

18. Above the plate
head chef
American Style Service
Dessert Flatware Placement
Device used to Measure Vanilla

19. 1) liquid or powder chemicals 2) gases
Two-Stage Cooling Method
Russian Service
FAT TOM
Hood Systems to Extinguish Fires

20. Table is preset and food is served by a waiter on platters to the room
English Service
Treating a Second Degree Burn
crumber
sanitize

21. A.k.a. cube
server (front waiter)
Family Service
Two-Stage Cooling Method
large dice cut

22. The guests serve themselves from large platters
Butler Service
abrasive cleaner
paring knife
toque

23. 41
Temperature danger zone
parasite
French Service - number of dishes in the first two courses
Holding Cold Foods

24. Below 41
Holding Cold Foods
F.D.A. Food Code
Second Step in the Flow of Food
Hazard Analysis

25. Reduce temperature to 40
Heimlich Maneuver
brigade
One-Stage Cooling Method
Food that is reheated must reach __________ for at least __________ seconds within _____ hours.

26. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine
Number of Evacuation Routes
head chef
abrasive cleaner
HCS

27. Turn off the water using a towel
7th Step in Washing Hands
number of steps in the HACCP system
Temperature danger zone
Bread and Butter Plate Placement

28. Direct and cross
Recharging a Fire Extinguisher
Types of Contamination
Class A Fire Extinguisher
Russian Service

29. Person responsible for running the front of the house

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

30. 20

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

31. When the food is placed on the table in serving dishes and the guests serve themselves
Family Service
Device used to Measure Milk
Second Step in the Flow of Food
Class C Fire

32. Prevents hair from falling into the food
toque
sommelier - or wine steward
Two-Stage Cooling Method
Recharging a Fire Extinguisher

33. Down at the side - tip pointed down away from others
filleting knife
width of plate from table
Food Safety Audit
Carrying a Knife

34. Remove the heat source
Class D Fire
Treating a Second Degree Burn
Holding Hot Foods
steel

35. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health
Device used to Measure Flour
head chef
EPA
Carrying a Knife

36. To the right of the plate - in line with the knife
Class C Fire
Holding Cold Foods
Russian Service
Glassare Placement

37. A metal object used to hone the knife - aligning the edges of the blade to make it sharper
steel
front of the house
Hood Systems to Extinguish Fires
time-temperature abused food

38. Sanitation standards for keeping food safe
F.D.A. Food Code
French Service - number of dishes in the first two courses
arson
Hood Systems to Extinguish Fires

39. Carves and serves meats or fish and their accompaniments from the meat cart
captain
steel
Food Safety Audit
Types of Contamination

40. 18 inches
Class K Fire
Device used to Measure Flour
width of cover
Brunch Service

41. 180
serviceware
Sanitation Temperature
back of the house
Julienne Knife Cut

42. Used to scour dirt and grease that has back or burned within a pot or pan
Arrangement of Flatware
American Style Service
abrasive cleaner
Folded Cloth Napkin Placements

43. The most time-consuming knife
Second Step in the Flow of Food
turned or tourner
Number of Evacuation Routes
Side-Table Service

44. The correction of food in their specific temperature danger zone
corrective action
time-temperature abused food
paring knife
Aw

45. Material Safety Data Sheet - specific hazards posed by a chemical
Biological Hazards
M.S.D.S.
7th Step in Washing Hands
brigade

46. Used when trying to remove obstruction of the air pipe (a.k.a. choking)
bolster
Biological Hazards
Heimlich Maneuver
Class D Fire

47. The heel of the blade where the handle and the blade come together - providing greater strength
bolster
3rd MSDS
Dessert Flatware Placement
Hazard Analysis

48. Water activity - or moisture level within foods
Aw
arson
server (front waiter)
F.D.A. Food Code

49. Caused by gas - crease - oil - and/or liquid stored under pressured
Critical Limits
Class B Fire
Number of Evacuation Routes
crumber

50. A combination of buffet style breakfast and lunch with American service
filleting knife
7th Step in Washing Hands
Brunch Service
Types of Contamination

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Major Subjects
Tests & Exams AP CLEP DSST GRE SAT GMAT	Certifications CISSP go to https://www.isc2.org/ PMP ITIL RHCE MCTS More...	IT Skills Android Programming Data Modeling Objective C Programming Basic Python Programming Adobe Illustrator More...	Business Skills Advertising Techniques Business Accounting Basics Business Strategy Human Resource Management Marketing Basics More...
Soft Skills Body Language People Skills Public Speaking Persuasion Job Hunting And Resumes More...	Vocabulary GRE Vocab SAT Vocab TOEFL Essential Vocab Basic English Words For All Global Words You Should Know Business English More...	Languages AP German Vocab AP Latin Vocab SAT Subject Test: French Italian Survival Norwegian Survival More...	Engineering Audio Engineering Computer Science Engineering Aerospace Engineering Chemical Engineering Structural Engineering More...
Health Sciences Basic Nursing Skills Health Science Language Fundamentals Veterinary Technology Medical Language Cardiology Clinical Surgery More...	English Grammar Fundamentals Literary And Rhetorical Vocab Elements Of Style Vocab Introduction To English Major Complete Advanced Sentences Literature Homonyms More...	Math Algebra Formulas Basic Arithmetic: Measurements Metric Conversions Geometric Properties Important Math Facts Number Sense Vocab Business Math More...	Other Major Subjects Science Economics History Law Performing-arts Cooking Logic & Reasoning Trivia

Test your basic knowledge |

Culinary Arts 102

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests

Major Subjects

Tests & Exams

Certifications

IT Skills

Business Skills

Soft Skills

Vocabulary

Languages

Engineering

Health Sciences

English

Math

Other Major Subjects

Browse all subjects

Browse all tests

Most popular tests