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. Tsp






2. 20

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3. A device used to remove crumbs from the table






4. Class A + B






5. Tbsp






6. Prevents hair from falling into the food






7. 50






8. 1 inch






9. The act of deliberately setting a fire






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






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






12. Second in line of responsibility after the captain






13. 18 inches






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






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






16. Remove the heat source






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






18. The most time-consuming knife






19. Turn off the water using a towel






20. Above the plate






21. The most commonly used knife

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






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






24. Receiving






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






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






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






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






29. Kitchen area






30. Originated in Europe as an alternative to home cooking






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






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






33. Liquid measures






34. 41






35. Every year






36. 8






37. Measuring spoon






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






39. 2 routes






40. 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






41. Water activity - or moisture level within foods






42. To the left of the plate






43. 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






44. 1/8 1/8 1-2 inches






45. Reduce temperature to 40






46. Develop a Verification System






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






48. A health inspection






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






50. Person responsible for running the front of the house

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