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






2. Above 135






3. 40 dishes






4. Sanitation standards for keeping food safe






5. Originated in Europe as an alternative to home cooking






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






7. Every year






8. 7 steps






9. 2 routes






10. Hazard Analysis Critical Control Points






11. 18 inches






12. The most commonly used knife

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






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






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






16. Measuring cup






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






18. 1) liquid or powder chemicals 2) gases






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






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






21. 165






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






23. Tbsp






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






25. Develop a Verification System






26. Above the plate






27. Remove the heat source






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






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






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






31. Below 41






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






33. 1) reduce temperature to 70






34. Prevents hair from falling into the food






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






36. Second most frequently used knife






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






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






39. 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






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






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






42. Kitchen area






43. Tsp






44. Direct and cross






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






46. The guests serve themselves from large platters






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






48. The most predominantly used service in the United States






49. 1 inch






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