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. Done by an approved fire extinguisher service company






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






3. 1 inch






4. 7 steps






5. 1/8 1/8 1-2 inches






6. 18 inches






7. 40 dishes






8. 1) reduce temperature to 70






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






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






11. A.k.a. cube






12. 2 routes






13. Bacteria - viruses - parasites - and fungi






14. Originated in Europe as an alternative to home cooking






15. Below 41






16. 20

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17. 41






18. The most predominantly used service in the United States






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






20. The most time-consuming knife






21. A health inspection






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






23. Second in line of responsibility after the captain






24. Prevents hair from falling into the food






25. Measuring cup






26. Hazard Analysis Critical Control Points






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






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






29. 50






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






31. Water activity - or moisture level within foods






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






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






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






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






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






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






38. The most commonly used knife

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39. To the left of the plate






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






41. Sanitation standards for keeping food safe






42. Tsp






43. The guests serve themselves from large platters






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






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






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






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






48. Receiving






49. Reduce temperature to 40






50. Direct and cross