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






2. The most predominantly used service in the United States






3. 40 dishes






4. Develop a Verification System






5. Tbsp






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






7. The act of deliberately setting a fire






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






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






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






11. Class A + B






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






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






14. Measuring spoon






15. Every year






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






17. Remove the heat source






18. 18 inches






19. Second most frequently used knife






20. 38






21. Measuring cup






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






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






24. 1 inch






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






26. Done by an approved fire extinguisher service company






27. Prevents hair from falling into the food






28. The guests serve themselves from large platters






29. Receiving






30. Reduce temperature to 40






31. Above the plate






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






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






34. 50






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






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






37. Hazard Analysis Critical Control Points






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






39. Sanitation standards for keeping food safe






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






41. Originated in Europe as an alternative to home cooking






42. Below 41






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






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






45. The most commonly used knife

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






47. To the left of the plate






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






49. Dining room area






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