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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. Caused by fat fryers and other appliances dealing with oils and fats






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






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






4. Turn off the water using a towel






5. Develop a Verification System






6. To the left of the plate






7. 1) reduce temperature to 70






8. Measuring cup






9. Tbsp






10. The act of deliberately setting a fire






11. Reduce temperature to 40






12. A health inspection






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






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






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






16. Prevents hair from falling into the food






17. Below 41






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






19. Above the plate






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






21. Measuring spoon






22. 18 inches






23. Originated in Europe as an alternative to home cooking






24. A device used to remove crumbs from the table






25. Above 135






26. 2 routes






27. The most commonly used knife

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28. 41






29. Second in line of responsibility after the captain






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






31. Used to start a fire extinguisher 1) Pull the pin 2) Aim low at the base of the fire 3) Squeeze the trigger 4) Sweep from side to side






32. 38






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






34. 165






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






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






37. 20

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






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






40. 8






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






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






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






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






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






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






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






48. The most predominantly used service in the United States






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






50. Bacteria - viruses - parasites - and fungi