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






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






3. Person responsible for running the front of the house

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






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






6. The most commonly used knife

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7. Direct and cross






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






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






10. 8






11. Receiving






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






13. A health inspection






14. 2 routes






15. Originated in Europe as an alternative to home cooking






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






17. 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






18. 7 steps






19. Prevents hair from falling into the food






20. Class A + B






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






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






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






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






25. Above the plate






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






27. Turn off the water using a towel






28. 165






29. A.k.a. cube






30. Dining room area






31. Reduce temperature to 40






32. 38






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






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






35. Tsp






36. 20

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






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






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






40. Sanitation standards for keeping food safe






41. Second most frequently used knife






42. Kitchen area






43. To the left of the plate






44. The most predominantly used service in the United States






45. Physical Data -a physical description of the product - including its appearance - odor - boiling point - pH - and ant other characteristics that may be able to identify it






46. 50






47. 1/8 1/8 1-2 inches






48. Measuring spoon






49. The act of deliberately setting a fire






50. Tbsp