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






2. Prevents hair from falling into the food






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






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






5. 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






6. Second most frequently used knife






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






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






9. A group of workers assigned a specific set of tasks






10. Remove the heat source






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






12. 7 steps






13. 38






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






15. 1) reduce temperature to 70






16. The act of deliberately setting a fire






17. 165






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






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






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






21. 41






22. 50






23. Tbsp






24. 8






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






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






27. Direct and cross






28. A.k.a. cube






29. Measuring cup






30. Dining room area






31. 20

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32. 2 routes






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






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






35. Liquid measures






36. Tsp






37. Above 135






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






39. 40 dishes






40. Below 41






41. 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






42. Class A + B






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






44. Person responsible for running the front of the house

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45. A device used to remove crumbs from the table






46. Every year






47. Kitchen area






48. Bacteria - viruses - parasites - and fungi






49. To the left of the plate






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