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






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






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






4. The most time-consuming knife






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






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






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






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






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






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






11. Receiving






12. Done by an approved fire extinguisher service company






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






14. 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






15. 18 inches






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






17. The most predominantly used service in the United States






18. Used to fillet fish






19. 41






20. 1/8 1/8 1-2 inches






21. 1) reduce temperature to 70






22. Direct and cross






23. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job






24. The most commonly used knife

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25. A device used to remove crumbs from the table






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






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






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






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






30. 165






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






32. Develop a Verification System






33. A.k.a. cube






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






35. Tbsp






36. 1 inch






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






38. Sanitation standards for keeping food safe






39. Measuring cup






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






41. The guests serve themselves from large platters






42. Above the plate






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






44. Above 135






45. Below 41






46. Class A + B






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






48. 8






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






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