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. Tsp






2. The most predominantly used service in the United States






3. Person responsible for running the front of the house

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4. A health inspection






5. 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






6. 2 routes






7. To the left of the plate






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






9. 18 inches






10. 180






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






12. The most time-consuming knife






13. Second most frequently used knife






14. Receiving






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






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






17. Direct and cross






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






19. 165






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






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






22. Dining room area






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






24. Originated in Europe as an alternative to home cooking






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






26. Tbsp






27. Turn off the water using a towel






28. 50






29. Down at the side - tip pointed down away from others






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






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






32. 7 steps






33. Develop a Verification System






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






35. Kitchen area






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






37. 20

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38. Bacteria - viruses - parasites - and fungi






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






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






41. 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






42. Below 41






43. Sanitation standards for keeping food safe






44. 1) liquid or powder chemicals 2) gases






45. Reduce temperature to 40






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






47. Measuring cup






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






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






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