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. Sanitation standards for keeping food safe






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






3. A.k.a. cube






4. Measuring cup






5. Measuring spoon






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






7. Liquid measures






8. 8






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






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






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






12. Tbsp






13. 165






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






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






16. A device used to remove crumbs from the table






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






18. Below 41






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






20. Reduce temperature to 40






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






22. Every year






23. Receiving






24. Dining room area






25. Prevents hair from falling into the food






26. Develop a Verification System






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






28. Turn off the water using a towel






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






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






31. 41






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






33. The most time-consuming knife






34. 38






35. 40 dishes






36. The most predominantly used service in the United States






37. 7 steps






38. The most commonly used knife

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39. 2 routes






40. Direct and cross






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






42. 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






43. Tsp






44. The guests serve themselves from large platters






45. Second in line of responsibility after the captain






46. 180






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






48. Used to fillet fish






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






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