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. Kitchen area






2. Develop a Verification System






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






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






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






6. A device used to remove crumbs from the table






7. 1) reduce temperature to 70






8. Turn off the water using a towel






9. Tbsp






10. 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






11. 1 inch






12. 18 inches






13. Class A + B






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






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






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






17. Dining room area






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






19. Water activity - or moisture level within foods






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






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






22. Receiving






23. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow






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






25. The most time-consuming knife






26. The most predominantly used service in the United States






27. 40 dishes






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






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






30. Person responsible for running the front of the house

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






32. Measuring spoon






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






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






35. 2 routes






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






37. Reduce temperature to 40






38. 41






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






40. 1/8 1/8 1-2 inches






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






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






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






44. 20

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45. Tsp






46. Hazard Analysis Critical Control Points






47. Measuring cup






48. The act of deliberately setting a fire






49. Done by an approved fire extinguisher service company






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