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. Reduce temperature to 40






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






3. Used to fillet fish






4. Class A + B






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






6. A device used to remove crumbs from the table






7. 2 routes






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






9. The most predominantly used service in the United States






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






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






12. Develop a Verification System






13. 38






14. Dining room area






15. Tsp






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






17. Above the plate






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






19. 20

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






21. 7 steps






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






23. Below 41






24. Turn off the water using a towel






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






26. 1/8 1/8 1-2 inches






27. 8






28. Prevents hair from falling into the food






29. Done by an approved fire extinguisher service company






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






31. To the left of the plate






32. Second most frequently used knife






33. Person responsible for running the front of the house

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34. The most time-consuming knife






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






36. Sanitation standards for keeping food safe






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






38. Direct and cross






39. 40 dishes






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






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






42. Originated in Europe as an alternative to home cooking






43. 1) liquid or powder chemicals 2) gases






44. 1) reduce temperature to 70






45. The guests serve themselves from large platters






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






47. Measuring spoon






48. Water activity - or moisture level within foods






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






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