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. Caused by switches - wiring - and/or metals






2. Dining room area






3. Hazard Analysis Critical Control Points






4. Direct and cross






5. Above 135






6. The guests serve themselves from large platters






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






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






9. 8






10. A health inspection






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






12. 18 inches






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






14. 1 inch






15. 41






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






17. The most time-consuming knife






18. Receiving






19. The most commonly used knife

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20. The act of deliberately setting a fire






21. 1/8 1/8 1-2 inches






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






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






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






25. Sanitation standards for keeping food safe






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






27. 1) reduce temperature to 70






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






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






30. A device used to remove crumbs from the table






31. To the left of the plate






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






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






34. A.k.a. cube






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






36. Class A + B






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






38. 50






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






40. Below 41






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






42. Originated in Europe as an alternative to home cooking






43. Above the plate






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






45. Remove the heat source






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






47. Turn off the water using a towel






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






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






50. 180