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. Every year






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






3. The most commonly used knife

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4. 1) reduce temperature to 70






5. Dining room area






6. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion






7. 1) liquid or powder chemicals 2) gases






8. 1 inch






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






10. 165






11. Food within the temperature danger zone for a certain period of time






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






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






14. Above 135






15. The guests serve themselves from large platters






16. Liquid measures






17. 40 dishes






18. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level






19. Reduce temperature to 40






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






21. 7 steps






22. Develop a Verification System






23. Prevents hair from falling into the food






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






25. 1/8 1/8 1-2 inches






26. The most time-consuming knife






27. 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






28. Sanitation standards for keeping food safe






29. 38






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






31. Measuring spoon






32. Second most frequently used knife






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






34. 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






35. Tsp






36. Direct and cross






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






38. A device used to remove crumbs from the table






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






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






41. Second in line of responsibility after the captain






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






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






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






45. Originated in Europe as an alternative to home cooking






46. Below 41






47. The act of deliberately setting a fire






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






49. The most predominantly used service in the United States






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