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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. Dining room area






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






3. When the food is placed on the table in serving dishes and the guests serve themselves






4. 1/8 1/8 1-2 inches






5. 8






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






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






8. Above the plate






9. 41






10. Hazard Analysis Critical Control Points






11. 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






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






13. A health inspection






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






15. 1) reduce temperature to 70






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






17. Turn off the water using a towel






18. 180






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






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






21. Every year






22. To the left of the plate






23. Remove the heat source






24. Class A + B






25. Develop a Verification System






26. The most commonly used knife

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






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






29. Above 135






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






31. Reduce temperature to 40






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






33. Second most frequently used knife






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






35. 40 dishes






36. Tsp






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






38. 18 inches






39. 7 steps






40. 38






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






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






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






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






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






46. Second in line of responsibility after the captain






47. Originated in Europe as an alternative to home cooking






48. The most predominantly used service in the United States






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






50. 1) liquid or powder chemicals 2) gases