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. 18 inches






2. Receiving






3. 165






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






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






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






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






8. 40 dishes






9. 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






10. 1/8 1/8 1-2 inches






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






12. The most time-consuming knife






13. 1) reduce temperature to 70






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






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






16. Used to fillet fish






17. Originated in Europe as an alternative to home cooking






18. The guests serve themselves from large platters






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






20. Kitchen area






21. To the left of the plate






22. Prevents hair from falling into the food






23. The most commonly used knife

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24. Class A + B






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






26. A health inspection






27. 50






28. Person responsible for running the front of the house

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29. Sanitation standards for keeping food safe






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






31. Measuring spoon






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






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






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






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






36. Direct and cross






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






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






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






40. Water activity - or moisture level within foods






41. Remove the heat source






42. 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






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






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






45. 1 inch






46. 7 steps






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






48. 38






49. Every year






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