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. Water activity - or moisture level within foods






2. Class A + B






3. Tbsp






4. A device used to remove crumbs from the table






5. 180






6. Turn off the water using a towel






7. To the left of the plate






8. Measuring cup






9. Sanitation standards for keeping food safe






10. Hazard Analysis Critical Control Points






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






12. 1/8 1/8 1-2 inches






13. 165






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






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






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






17. The most time-consuming knife






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






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






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






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






22. Reduce temperature to 40






23. Every year






24. Used when trying to remove obstruction of the air pipe (a.k.a. choking)






25. Remove the heat source






26. Measuring spoon






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






28. Used to fillet fish






29. Done by an approved fire extinguisher service company






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






31. Person responsible for running the front of the house

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32. The guests serve themselves from large platters






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






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






35. The act of deliberately setting a fire






36. A.k.a. cube






37. Develop a Verification System






38. Dining room area






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






40. 1) reduce temperature to 70






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






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






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






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






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






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






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






48. Originated in Europe as an alternative to home cooking






49. Tsp






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