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. 50






2. 165






3. 2 routes






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






5. Done by an approved fire extinguisher service company






6. 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






7. 1) liquid or powder chemicals 2) gases






8. Hazard Analysis Critical Control Points






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






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






11. The act of deliberately setting a fire






12. 40 dishes






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






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






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






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






17. A health inspection






18. Develop a Verification System






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






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






21. Tsp






22. 7 steps






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






24. Person responsible for running the front of the house

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25. Originated in Europe as an alternative to home cooking






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






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






28. The guests serve themselves from large platters






29. Above 135






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






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






32. 18 inches






33. Turn off the water using a towel






34. Reduce temperature to 40






35. Liquid measures






36. To the left of the plate






37. Used to fillet fish






38. A.k.a. cube






39. Kitchen area






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






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






42. Below 41






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






44. Tbsp






45. Remove the heat source






46. A device used to remove crumbs from the table






47. Class A + B






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






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






50. The most predominantly used service in the United States