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. Turn off the water using a towel






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






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






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






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






6. Tbsp






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






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






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






10. 180






11. 165






12. 18 inches






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






14. Sanitation standards for keeping food safe






15. 20

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16. The most time-consuming knife






17. Class A + B






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






19. The act of deliberately setting a fire






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






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






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






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






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






25. 1) reduce temperature to 70






26. Originated in Europe as an alternative to home cooking






27. A.k.a. cube






28. Kitchen area






29. Second in line of responsibility after the captain






30. 50






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






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






33. Person responsible for running the front of the house

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34. 40 dishes






35. Bacteria - viruses - parasites - and fungi






36. Hazard Analysis Critical Control Points






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






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






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






40. 7 steps






41. The most predominantly used service in the United States






42. Remove the heat source






43. Done by an approved fire extinguisher service company






44. Reduce temperature to 40






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






46. Used to fillet fish






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






48. The guests serve themselves from large platters






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






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