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. 180






2. Remove the heat source






3. Below 41






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






5. Tbsp






6. The most commonly used knife

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






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






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






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






11. 20

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12. 50






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






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






15. Tsp






16. Above 135






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






18. 1) reduce temperature to 70






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






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






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






22. Prevents hair from falling into the food






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






24. 8






25. Second most frequently used knife






26. Water activity - or moisture level within foods






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






28. Every year






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






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






31. Done by an approved fire extinguisher service company






32. Measuring spoon






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






34. Turn off the water using a towel






35. 7 steps






36. Sanitation standards for keeping food safe






37. A.k.a. cube






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






39. Dining room area






40. 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






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






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






43. 18 inches






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






45. 165






46. A device used to remove crumbs from the table






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






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






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






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