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. Develop a Verification System






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






3. Second most frequently used knife






4. 18 inches






5. Above 135






6. Bacteria - viruses - parasites - and fungi






7. A.k.a. cube






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






9. Done by an approved fire extinguisher service company






10. Hazard Analysis Critical Control Points






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






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






13. Second in line of responsibility after the captain






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






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






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






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






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






19. 41






20. 38






21. The most commonly used knife

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






23. Direct and cross






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






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






26. Receiving






27. 8






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






29. 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






30. 165






31. To the left of the plate






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






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






34. Every year






35. 1) liquid or powder chemicals 2) gases






36. Originated in Europe as an alternative to home cooking






37. Tsp






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






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






40. Below 41






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






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






43. Prevents hair from falling into the food






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






45. 40 dishes






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






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






48. 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






49. Turn off the water using a towel






50. Kitchen area