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. Done by an approved fire extinguisher service company






2. The act of deliberately setting a fire






3. 180






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






5. Water activity - or moisture level within foods






6. The guests serve themselves from large platters






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






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






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






10. 50






11. Bacteria - viruses - parasites - and fungi






12. Direct and cross






13. 1/8 1/8 1-2 inches






14. 1) reduce temperature to 70






15. 1) liquid or powder chemicals 2) gases






16. Used to fillet fish






17. To the left of the plate






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






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






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






21. 7 steps






22. A.k.a. cube






23. Develop a Verification System






24. 2 routes






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






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






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






28. Below 41






29. 41






30. 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


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






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






33. 8






34. 38






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






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






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






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






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






40. Dining room area






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






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






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






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






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






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






47. Second in line of responsibility after the captain






48. Originated in Europe as an alternative to home cooking






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






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