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. Prevents hair from falling into the food






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






3. Every year






4. 18 inches






5. Water activity - or moisture level within foods






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






7. The most commonly used knife

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






9. Direct and cross






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






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






12. 1) reduce temperature to 70






13. Reduce temperature to 40






14. To the left of the plate






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






16. Done by an approved fire extinguisher service company






17. A health inspection






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






19. 40 dishes






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






21. Second most frequently used knife






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






23. Receiving






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






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






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






27. 1/8 1/8 1-2 inches






28. 2 routes






29. 8






30. Tsp






31. Second in line of responsibility after the captain






32. A device used to remove crumbs from the table






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






34. Turn off the water using a towel






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






36. 1 inch






37. Class A + B






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






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






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






41. A.k.a. cube






42. Above 135






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






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






45. Below 41






46. 41






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






48. Dining room area






49. 7 steps






50. Liquid measures