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. Kitchen area






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






4. A device used to remove crumbs from the table






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






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






7. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring






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






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






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






11. 1) reduce temperature to 70






12. 1/8 1/8 1-2 inches






13. 2 routes






14. Person responsible for running the front of the house

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15. 40 dishes






16. Turn off the water using a towel






17. Originated in Europe as an alternative to home cooking






18. Bacteria - viruses - parasites - and fungi






19. Second in line of responsibility after the captain






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






21. The most predominantly used service in the United States






22. Direct and cross






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






24. Dining room area






25. Class A + B






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






27. Hazard Analysis Critical Control Points






28. 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






29. Reduce temperature to 40






30. Above 135






31. To the left of the plate






32. Measuring spoon






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






34. Below 41






35. 8






36. Used to fillet fish






37. Measuring cup






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






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






40. Develop a Verification System






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






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






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






44. A.k.a. cube






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






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






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






48. Prevents hair from falling into the food






49. 20

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