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






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






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






4. Hazard Analysis Critical Control Points






5. 40 dishes






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






7. 1) liquid or powder chemicals 2) gases






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






9. Every year






10. The guests serve themselves from large platters






11. 1 inch






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






13. 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






14. Used to fillet fish






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






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






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






18. Direct and cross






19. Reduce temperature to 40






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






21. Above the plate






22. Turn off the water using a towel






23. Sanitation standards for keeping food safe






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






25. 50






26. A health inspection






27. Kitchen area






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






29. Measuring spoon






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






31. 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






32. The most predominantly used service in the United States






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






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






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






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






37. Prevents hair from falling into the food






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






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






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






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






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






43. Water activity - or moisture level within foods






44. A.k.a. cube






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






46. Second most frequently used knife






47. The most commonly used knife

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48. Below 41






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






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