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. 41






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






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






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






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






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






7. Second most frequently used knife






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






9. 7 steps






10. The most time-consuming knife






11. 1/8 1/8 1-2 inches






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






13. Reduce temperature to 40






14. 20

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


15. Remove the heat source






16. Hazard Analysis Critical Control Points






17. Direct and cross






18. A device used to remove crumbs from the table






19. Dining room area






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






21. 8






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






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






24. The most commonly used knife

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


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






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






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






28. Turn off the water using a towel






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






30. 1 inch






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






32. Originated in Europe as an alternative to home cooking






33. The most predominantly used service in the United States






34. Done by an approved fire extinguisher service company






35. Tbsp






36. 180






37. 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






38. Sanitation standards for keeping food safe






39. Prevents hair from falling into the food






40. 38






41. Above the plate






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






43. Tsp






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






45. Water activity - or moisture level within foods






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






47. Above 135






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






49. 50






50. The guests serve themselves from large platters