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






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






3. The guests serve themselves from large platters






4. 1 inch






5. The most predominantly used service in the United States






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






7. 41






8. 165






9. Liquid measures






10. Dining room area






11. 50






12. Remove the heat source






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






14. 18 inches






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






16. Hazard Analysis Critical Control Points






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






18. Prevents hair from falling into the food






19. Bacteria - viruses - parasites - and fungi






20. Sanitation standards for keeping food safe






21. To the left of the plate






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






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






24. A health inspection






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






26. The act of deliberately setting a fire






27. Turn off the water using a towel






28. Water activity - or moisture level within foods






29. Above 135






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






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






32. 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






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






34. Class A + B






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






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






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






38. A device used to remove crumbs from the table






39. A.k.a. cube






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






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






42. Tsp






43. Above the plate






44. Reduce temperature to 40






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






46. The most time-consuming knife






47. Receiving






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






49. 20

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50. Measuring cup