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






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






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






4. The most time-consuming knife






5. Liquid measures






6. 165






7. 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






8. 1) liquid or powder chemicals 2) gases






9. Reduce temperature to 40






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






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






12. Prevents hair from falling into the food






13. Kitchen area






14. 38






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






16. Measuring spoon






17. The most commonly used knife

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18. 8






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






20. Water activity - or moisture level within foods






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






22. The act of deliberately setting a fire






23. Bacteria - viruses - parasites - and fungi






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






25. Tbsp






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






27. Turn off the water using a towel






28. Dining room area






29. 40 dishes






30. 1/8 1/8 1-2 inches






31. Above the plate






32. Hazard Analysis Critical Control Points






33. Second in line of responsibility after the captain






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






35. Remove the heat source






36. 7 steps






37. Used to fillet fish






38. Every year






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






40. The guests serve themselves from large platters






41. Originated in Europe as an alternative to home cooking






42. The most predominantly used service in the United States






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






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






45. 1) reduce temperature to 70






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






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






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






49. 50






50. To the right - above the flatware - to the right of the glassware