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






2. 1) liquid or powder chemicals 2) gases






3. The act of deliberately setting a fire






4. Class A + B






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






6. Below 41






7. 20

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






9. 50






10. The most commonly used knife

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






12. A device used to remove crumbs from the table






13. Every year






14. A health inspection






15. Used to fillet fish






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






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






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






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






20. To the left of the plate






21. Water activity - or moisture level within foods






22. 8






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






24. Direct and cross






25. Second most frequently used knife






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






27. 41






28. 7 steps






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






30. Originated in Europe as an alternative to home cooking






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






32. 1) reduce temperature to 70






33. Develop a Verification System






34. Remove the heat source






35. Reduce temperature to 40






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






37. 180






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






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






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






41. 18 inches






42. Measuring cup






43. Liquid measures






44. 38






45. Above 135






46. Turn off the water using a towel






47. 2 routes






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






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






50. Dining room area