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






2. 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






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






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






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






6. Caused by switches - wiring - and/or metals






7. Every year






8. 1 inch






9. 40 dishes






10. Dining room area






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






12. Measuring cup






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






14. 7 steps






15. Second most frequently used knife






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






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






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






19. 165






20. 41






21. Kitchen area






22. Direct and cross






23. The most time-consuming knife






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






25. Class A + B






26. Tbsp






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






28. Sanitation standards for keeping food safe






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






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






31. 180






32. Done by an approved fire extinguisher service company






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






34. The guests serve themselves from large platters






35. 1/8 1/8 1-2 inches






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






37. Reduce temperature to 40






38. To the left of the plate






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






40. 2 routes






41. Receiving






42. 1) reduce temperature to 70






43. 50






44. A device used to remove crumbs from the table






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






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






47. Originated in Europe as an alternative to home cooking






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






49. Measuring spoon






50. Person responsible for running the front of the house

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