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. 18 inches






2. Done by an approved fire extinguisher service company






3. Dining room area






4. Second most frequently used knife






5. Bacteria - viruses - parasites - and fungi






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






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






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






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






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






11. 2 routes






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






13. The guests serve themselves from large platters






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






15. Reduce temperature to 40






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






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






18. 41






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






20. Liquid measures






21. 1 inch






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






23. 38






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






25. The heel of the blade where the handle and the blade come together - providing greater strength






26. To the left of the plate






27. Receiving






28. Measuring spoon






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






30. 8






31. 1) liquid or powder chemicals 2) gases






32. Remove the heat source






33. Tbsp






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






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






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






37. Measuring cup






38. Prevents hair from falling into the food






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






40. The most commonly used knife

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41. The most predominantly used service in the United States






42. Originated in Europe as an alternative to home cooking






43. Class A + B






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






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






46. Person responsible for running the front of the house

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47. Direct and cross






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






49. Kitchen area






50. The act of deliberately setting a fire