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. Person responsible for running the front of the house

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






3. The most predominantly used service in the United States






4. 180






5. 1) liquid or powder chemicals 2) gases






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






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






8. 41






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






10. Dining room area






11. Tbsp






12. 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






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






14. Develop a Verification System






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






16. Measuring spoon






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






18. 20

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19. Class A + B






20. The most commonly used knife

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21. 1) reduce temperature to 70






22. To the left of the plate






23. Direct and cross






24. Above 135






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






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






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






28. 2 routes






29. Liquid measures






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






31. Above the plate






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






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






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






35. Originated in Europe as an alternative to home cooking






36. A health inspection






37. Bacteria - viruses - parasites - and fungi






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






39. Below 41






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






41. 40 dishes






42. 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






43. A device used to remove crumbs from the table






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






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






46. Second most frequently used knife






47. 7 steps






48. Second in line of responsibility after the captain






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






50. Measuring cup