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






2. Above the plate






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






4. Reduce temperature to 40






5. Above 135






6. Tbsp






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






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






9. Remove the heat source






10. 180






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






12. Develop a Verification System






13. A device used to remove crumbs from the table






14. Bacteria - viruses - parasites - and fungi






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






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






17. Below 41






18. 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


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






20. The most time-consuming knife






21. Kitchen area






22. Used to fillet fish






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






24. 1/8 1/8 1-2 inches






25. Direct and cross






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






27. Liquid measures






28. 38






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






30. The act of deliberately setting a fire






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






32. Class A + B






33. 165






34. Water activity - or moisture level within foods






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






36. 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






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






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






39. 1 inch






40. 8






41. 20

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


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






43. 41






44. The guests serve themselves from large platters






45. Done by an approved fire extinguisher service company






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






47. Measuring cup






48. Tsp






49. Receiving






50. A health inspection