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. Measuring cup






2. Turn off the water using a towel






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






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






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






6. The most predominantly used service in the United States






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






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






9. Hazard Analysis Critical Control Points






10. To the left of the plate






11. Sanitation standards for keeping food safe






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






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






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






15. 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






16. 2 routes






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






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






19. 40 dishes






20. Kitchen area






21. Person responsible for running the front of the house

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






23. 1) liquid or powder chemicals 2) gases






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






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






26. A health inspection






27. 8






28. Receiving






29. Second most frequently used knife






30. Dining room area






31. 1) reduce temperature to 70






32. 50






33. A device used to remove crumbs from the table






34. The most time-consuming knife






35. Direct and cross






36. Bacteria - viruses - parasites - and fungi






37. 18 inches






38. Water activity - or moisture level within foods






39. Prevents hair from falling into the food






40. Done by an approved fire extinguisher service company






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






42. 180






43. Below 41






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






45. 165






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






47. 1 inch






48. A.k.a. cube






49. 41






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