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. 38






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






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






4. Originated in Europe as an alternative to home cooking






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






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






7. Used to fillet fish






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






9. Every year






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






11. Above 135






12. Liquid measures






13. Below 41






14. Measuring spoon






15. Kitchen area






16. Sanitation standards for keeping food safe






17. 165






18. Done by an approved fire extinguisher service company






19. The most commonly used knife

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20. 1 inch






21. Second most frequently used knife






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






23. Direct and cross






24. 40 dishes






25. A.k.a. cube






26. Second in line of responsibility after the captain






27. 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






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






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






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






31. Hazard Analysis Critical Control Points






32. Receiving






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






34. A device used to remove crumbs from the table






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






36. 1) reduce temperature to 70






37. Develop a Verification System






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






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






40. A health inspection






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






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






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






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






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






46. Tsp






47. 50






48. Turn off the water using a towel






49. The guests serve themselves from large platters






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