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 most time-consuming knife






2. Develop a Verification System






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






4. Reduce temperature to 40






5. Used to fillet fish






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






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






8. Second most frequently used knife






9. Second in line of responsibility after the captain






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






11. 40 dishes






12. 41






13. Remove the heat source






14. 1) reduce temperature to 70






15. Measuring spoon






16. Sanitation standards for keeping food safe






17. 20

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


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






19. Liquid measures






20. The act of deliberately setting a fire






21. Hazard Analysis Critical Control Points






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






23. Direct and cross






24. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine






25. Tsp






26. Originated in Europe as an alternative to home cooking






27. 8






28. 7 steps






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






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






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






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






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






34. Measuring cup






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






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






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






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






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






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






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






42. 50






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






44. Class A + B






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






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






47. 180






48. Every year






49. 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






50. The most commonly used knife

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