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. 38






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






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






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






5. Develop a Verification System






6. 20

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7. 1) reduce temperature to 70






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






9. The most predominantly used service in the United States






10. 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






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






12. Done by an approved fire extinguisher service company






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






14. Sanitation standards for keeping food safe






15. Hazard Analysis Critical Control Points






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






17. 41






18. Second most frequently used knife






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






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






21. Above 135






22. 1 inch






23. Dining room area






24. Direct and cross






25. 1) liquid or powder chemicals 2) gases






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






27. The most time-consuming knife






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






29. Above the plate






30. Reduce temperature to 40






31. A.k.a. cube






32. The act of deliberately setting a fire






33. Tbsp






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






35. Originated in Europe as an alternative to home cooking






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






37. Water activity - or moisture level within foods






38. 1/8 1/8 1-2 inches






39. Receiving






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






41. A health inspection






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






43. Class A + B






44. Prevents hair from falling into the food






45. 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






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






47. Measuring cup






48. Second in line of responsibility after the captain






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






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