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. Above 135






2. Develop a Verification System






3. Receiving






4. 1) reduce temperature to 70






5. Turn off the water using a towel






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






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






8. Liquid measures






9. Remove the heat source






10. 41






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






12. Reduce temperature to 40






13. 38






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






15. 8






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






17. Tsp






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






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






20. A device used to remove crumbs from the table






21. Below 41






22. 165






23. 180






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






25. Tbsp






26. 40 dishes






27. A health inspection






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






29. The act of deliberately setting a fire






30. 1) liquid or powder chemicals 2) gases






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






32. To the left of the plate






33. The most commonly used knife

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34. Prevents hair from falling into the food






35. Measuring spoon






36. The most predominantly used service in the United States






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






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






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






40. Bacteria - viruses - parasites - and fungi






41. Water activity - or moisture level within foods






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






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






44. A.k.a. cube






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






46. Class A + B






47. 50






48. Dining room area






49. 20

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