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






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






3. Prevents hair from falling into the food






4. 50






5. 1) reduce temperature to 70






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






7. 1 inch






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






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






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






11. Person responsible for running the front of the house

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12. Sanitation standards for keeping food safe






13. Above the plate






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






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






16. Kitchen area






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






18. A device used to remove crumbs from the table






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






20. To the left of the plate






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






22. Below 41






23. Liquid measures






24. Measuring cup






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






26. A health inspection






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






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






29. 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






30. Turn off the water using a towel






31. Water activity - or moisture level within foods






32. 41






33. Remove the heat source






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






35. Develop a Verification System






36. 20

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






38. 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






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






40. Second in line of responsibility after the captain






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






42. 38






43. The most commonly used knife

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44. Hazard Analysis Critical Control Points






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






46. Measuring spoon






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






48. 165






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






50. Second most frequently used knife