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. 165






2. 38






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






4. Dining room area






5. To the left of the plate






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






7. 1 inch






8. Liquid measures






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






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. The most predominantly used service in the United States






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






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






15. Second most frequently used knife






16. 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






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






18. 8






19. 50






20. Done by an approved fire extinguisher service company






21. 1) liquid or powder chemicals 2) gases






22. The guests serve themselves from large platters






23. 7 steps






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






25. A device used to remove crumbs from the table






26. The most commonly used knife

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27. Turn off the water using a towel






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






29. Prevents hair from falling into the food






30. 1) reduce temperature to 70






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






32. Originated in Europe as an alternative to home cooking






33. Kitchen area






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






35. 2 routes






36. 41






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






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






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






40. Every year






41. Develop a Verification System






42. Person responsible for running the front of the house

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






44. Hazard Analysis Critical Control Points






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






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






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






48. Below 41






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






50. Class A + B