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. The most time-consuming knife






2. 2 routes






3. Tsp






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






5. Originated in Europe as an alternative to home cooking






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






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






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






9. 1) reduce temperature to 70






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






11. 40 dishes






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






13. The most commonly used knife

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14. 41






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






16. Remove the heat source






17. A.k.a. cube






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






19. Reduce temperature to 40






20. Done by an approved fire extinguisher service company






21. 20

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22. Turn off the water using a towel






23. 1/8 1/8 1-2 inches






24. Liquid measures






25. Used to fillet fish






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






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






28. 1) liquid or powder chemicals 2) gases






29. 180






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






31. A health inspection






32. A device used to remove crumbs from the table






33. Water activity - or moisture level within foods






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






35. 38






36. 7 steps






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






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






39. Above the plate






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






41. 50






42. Bacteria - viruses - parasites - and fungi






43. Hazard Analysis Critical Control Points






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






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






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






47. Develop a Verification System






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






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






50. Below 41