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. Above 135






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






4. Used to fillet fish






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






6. Tsp






7. The most time-consuming knife






8. Every year






9. Class A + B






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






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






12. 1) reduce temperature to 70






13. 18 inches






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






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






16. 180






17. Direct and cross






18. 2 routes






19. Dining room area






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






21. 1 inch






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






23. Reduce temperature to 40






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






25. 8






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






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






28. Prevents hair from falling into the food






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






30. The guests serve themselves from large platters






31. To the left of the plate






32. 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






33. Develop a Verification System






34. Bacteria - viruses - parasites - and fungi






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






36. Hazard Analysis Critical Control Points






37. Liquid measures






38. Measuring cup






39. Kitchen area






40. A device used to remove crumbs from the table






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






42. Second in line of responsibility after the captain






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






44. Person responsible for running the front of the house

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45. 1/8 1/8 1-2 inches






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






47. Second most frequently used knife






48. The act of deliberately setting a fire






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






50. Remove the heat source