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. 20

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2. Measuring spoon






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






4. A device used to remove crumbs from the table






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






6. 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






7. 1/8 1/8 1-2 inches






8. Reduce temperature to 40






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






10. Done by an approved fire extinguisher service company






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






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






13. Person responsible for running the front of the house

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






15. Dining room area






16. Develop a Verification System






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






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






19. Measuring cup






20. A health inspection






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






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






23. A.k.a. cube






24. Tsp






25. Second in line of responsibility after the captain






26. Remove the heat source






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






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






29. To the left of the plate






30. The guests serve themselves from large platters






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






32. The most predominantly used service in the United States






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






34. 50






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






36. 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






37. 7 steps






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






39. Class A + B






40. Tbsp






41. Water activity - or moisture level within foods






42. 2 routes






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






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






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






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






47. Kitchen area






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






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






50. Direct and cross