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. Person responsible for running the front of the house

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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






4. 1 inch






5. Bacteria - viruses - parasites - and fungi






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






7. Used to fillet fish






8. Below 41






9. Caused by gas - crease - oil - and/or liquid stored under pressured






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






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






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






13. Done by an approved fire extinguisher service company






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






15. The act of deliberately setting a fire






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






17. Measuring cup






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






19. Dining room area






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






21. 165






22. A device used to remove crumbs from the table






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






24. A.k.a. cube






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






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






27. 50






28. 18 inches






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






30. 1/8 1/8 1-2 inches






31. 20

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


32. Prevents hair from falling into the food






33. Above 135






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






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






36. Hazard Analysis Critical Control Points






37. Sanitation standards for keeping food safe






38. 1) reduce temperature to 70






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






40. Liquid measures






41. A health inspection






42. Originated in Europe as an alternative to home cooking






43. 180






44. The most commonly used knife

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


45. 38






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






47. Remove the heat source






48. 40 dishes






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






50. To the left of the plate