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






2. Bacteria - viruses - parasites - and fungi






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






4. To the left of the plate






5. Direct and cross






6. Kitchen area






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






8. A.k.a. cube






9. 1/8 1/8 1-2 inches






10. 20

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11. The most time-consuming knife






12. 8






13. 7 steps






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






15. 180






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






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






18. 38






19. Liquid measures






20. The most commonly used knife

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






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






23. The most predominantly used service in the United States






24. 41






25. Hazard Analysis Critical Control Points






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






27. Second most frequently used knife






28. Measuring spoon






29. The guests serve themselves from large platters






30. 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






31. A health inspection






32. Remove the heat source






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






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






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






36. Water activity - or moisture level within foods






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






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






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






40. Reduce temperature to 40






41. 50






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






43. 1 inch






44. The act of deliberately setting a fire






45. Originated in Europe as an alternative to home cooking






46. Sanitation standards for keeping food safe






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






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






49. A device used to remove crumbs from the table






50. Below 41