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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. Remove the heat source






2. The act of deliberately setting a fire






3. Below 41






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






5. Bacteria - viruses - parasites - and fungi






6. 7 steps






7. Liquid measures






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






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






10. Tbsp






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






12. 18 inches






13. Reduce temperature to 40






14. Water activity - or moisture level within foods






15. The correction of food in their specific temperature danger zone






16. 2 routes






17. 1/8 1/8 1-2 inches






18. 165






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






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






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






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






23. Measuring spoon






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






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






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






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






28. A health inspection






29. 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






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






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






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






33. Originated in Europe as an alternative to home cooking






34. Above 135






35. Second most frequently used knife






36. Receiving






37. 40 dishes






38. Second in line of responsibility after the captain






39. Prevents hair from falling into the food






40. Every year






41. Hazard Analysis Critical Control Points






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






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






44. 8






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






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






47. Class A + B






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






49. Person responsible for running the front of the house

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50. A device used to remove crumbs from the table