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. Used to fillet fish






2. The most time-consuming knife






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






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






5. Develop a Verification System






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






7. The most commonly used knife

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8. 38






9. 1) reduce temperature to 70






10. Receiving






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






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






13. 50






14. Direct and cross






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






16. A device used to remove crumbs from the table






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






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






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






20. Caused by gas - crease - oil - and/or liquid stored under pressured






21. Reduce temperature to 40






22. Bacteria - viruses - parasites - and fungi






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






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






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






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






27. 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






28. 1) liquid or powder chemicals 2) gases






29. Above 135






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






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






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






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






34. 180






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






36. The act of deliberately setting a fire






37. Second most frequently used knife






38. 1/8 1/8 1-2 inches






39. 41






40. Turn off the water using a towel






41. Remove the heat source






42. Above the plate






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






44. 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






45. 18 inches






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






47. 165






48. Person responsible for running the front of the house

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






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