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. A health inspection






2. The guests serve themselves from large platters






3. 7 steps






4. 38






5. Above the plate






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






7. 8






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






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






10. 1) reduce temperature to 70






11. Turn off the water using a towel






12. The act of deliberately setting a fire






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






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






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






16. 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






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






18. Kitchen area






19. 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


20. Measuring spoon






21. Develop a Verification System






22. Direct and cross






23. The most time-consuming knife






24. 40 dishes






25. 165






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






27. 1/8 1/8 1-2 inches






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






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






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






31. The most predominantly used service in the United States






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






33. Second in line of responsibility after the captain






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






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






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






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






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






39. Done by an approved fire extinguisher service company






40. Below 41






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






42. Above 135






43. Prevents hair from falling into the food






44. Class A + B






45. Every year






46. Bacteria - viruses - parasites - and fungi






47. Second most frequently used knife






48. Originated in Europe as an alternative to home cooking






49. Reduce temperature to 40






50. A device used to remove crumbs from the table