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. A health inspection






2. Class A + B






3. 41






4. The most time-consuming knife






5. Turn off the water using a towel






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






7. Develop a Verification System






8. 50






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






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






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






12. Bacteria - viruses - parasites - and fungi






13. Remove the heat source






14. Dishes are prepared and finished off at the table -use of a cart






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






16. Liquid measures






17. Hazard Analysis Critical Control Points






18. Above the plate






19. 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


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






21. Second in line of responsibility after the captain






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






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






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






25. 40 dishes






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






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






28. Originated in Europe as an alternative to home cooking






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






30. Kitchen area






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. Measuring spoon






33. Tsp






34. Above 135






35. The most commonly used knife

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


36. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health






37. The act of deliberately setting a fire






38. 165






39. Direct and cross






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






41. 1 inch






42. Sanitation standards for keeping food safe






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






44. 1) liquid or powder chemicals 2) gases






45. 38






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






47. 1) reduce temperature to 70






48. The most predominantly used service in the United States






49. Tbsp






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests