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. 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






2. 8






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






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






5. Remove the heat source






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






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






8. Every year






9. 20

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10. Kitchen area






11. 38






12. The most commonly used knife

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13. Direct and cross






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






15. Above the plate






16. Measuring cup






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






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






19. 41






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






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






22. 1) reduce temperature to 70






23. 40 dishes






24. Measuring spoon






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






26. The correction of food in their specific temperature danger zone






27. 165






28. Used to fillet fish






29. Reduce temperature to 40






30. Originated in Europe as an alternative to home cooking






31. Receiving






32. The guests serve themselves from large platters






33. Prevents hair from falling into the food






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






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






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






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






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






39. The most time-consuming knife






40. Develop a Verification System






41. Sanitation standards for keeping food safe






42. Turn off the water using a towel






43. 2 routes






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






45. Above 135






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






47. Tsp






48. Liquid measures






49. 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






50. Class A + B