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. A device used to remove crumbs from the table






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






3. 1) liquid or powder chemicals 2) gases






4. Every year






5. A.k.a. cube






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






7. Liquid measures






8. The act of deliberately setting a fire






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






10. 165






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






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






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






14. Class A + B






15. Tsp






16. 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






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






18. 7 steps






19. 50






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






21. Measuring spoon






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






23. 8






24. Person responsible for running the front of the house

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






26. Below 41






27. 20

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






29. Dining room area






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






31. 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






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






33. 1/8 1/8 1-2 inches






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






35. The most commonly used knife

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






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






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






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. Remove the heat source






42. 1 inch






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






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






45. Sanitation standards for keeping food safe






46. 41






47. Develop a Verification System






48. 2 routes






49. A health inspection






50. To the left of the plate