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. 1) reduce temperature to 70






2. 180






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






4. Water activity - or moisture level within foods






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






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






7. Used to fillet fish






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






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






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






11. To the left of the plate






12. Bacteria - viruses - parasites - and fungi






13. Originated in Europe as an alternative to home cooking






14. Remove the heat source






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






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






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






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






19. The most commonly used knife

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20. Measuring spoon






21. Direct and cross






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






23. Caused by fat fryers and other appliances dealing with oils and fats






24. 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






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






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






27. Every year






28. 165






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






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






31. Receiving






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






33. The most predominantly used service in the United States






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






35. Prevents hair from falling into the food






36. Tbsp






37. Kitchen area






38. 40 dishes






39. Second most frequently used knife






40. A.k.a. cube






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






42. Person responsible for running the front of the house

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43. Tsp






44. Second in line of responsibility after the captain






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






46. 20

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






48. Develop a Verification System






49. 50






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