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. Liquid measures






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






3. 7 steps






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






5. 1/8 1/8 1-2 inches






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






7. Class A + B






8. 41






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






10. Water activity - or moisture level within foods






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






12. Used to fillet fish






13. Done by an approved fire extinguisher service company






14. Reduce temperature to 40






15. Develop a Verification System






16. 18 inches






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






18. Receiving






19. Above 135






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






21. 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






22. Person responsible for running the front of the house

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






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






25. Measuring cup






26. Every year






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






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






29. Measuring spoon






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






31. 50






32. Second most frequently used knife






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






34. Sanitation standards for keeping food safe






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






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






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






38. Tsp






39. 20

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40. 1) reduce temperature to 70






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






42. The most time-consuming knife






43. The most commonly used knife

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






45. The most predominantly used service in the United States






46. Prevents hair from falling into the food






47. Kitchen area






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






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






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