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. Class A + B






2. Above the plate






3. 40 dishes






4. Caused by gas - crease - oil - and/or liquid stored under pressured






5. 50






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






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






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






9. Sanitation standards for keeping food safe






10. 20

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11. Done by an approved fire extinguisher service company






12. The guests serve themselves from large platters






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






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






15. 1) reduce temperature to 70






16. The most predominantly used service in the United States






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






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






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






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






21. Every year






22. A device used to remove crumbs from the table






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






24. 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






25. Originated in Europe as an alternative to home cooking






26. Second most frequently used knife






27. Tsp






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






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






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






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






32. 2 routes






33. 180






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






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






36. 1) liquid or powder chemicals 2) gases






37. 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






38. The most time-consuming knife






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






40. Bacteria - viruses - parasites - and fungi






41. Remove the heat source






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






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






44. The most commonly used knife

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45. 1 inch






46. Reduce temperature to 40






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






48. Hazard Analysis Critical Control Points






49. Person responsible for running the front of the house

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