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. Used to fillet fish






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






3. Measuring spoon






4. Tbsp






5. 165






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






7. Tsp






8. Dining room area






9. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job






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






11. A device used to remove crumbs from the table






12. Class A + B






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






14. Receiving






15. Water activity - or moisture level within foods






16. Reduce temperature to 40






17. The most commonly used knife

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






19. Sanitation standards for keeping food safe






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






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






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






23. 41






24. 1 inch






25. Second in line of responsibility after the captain






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






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






28. 2 routes






29. 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






30. A health inspection






31. 7 steps






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






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






34. 1/8 1/8 1-2 inches






35. The act of deliberately setting a fire






36. 20

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37. 180






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






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






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






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






42. Second most frequently used knife






43. Above the plate






44. To the left of the plate






45. Prevents hair from falling into the food






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






47. 18 inches






48. Originated in Europe as an alternative to home cooking






49. 38






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