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. 18 inches






2. 1) liquid or powder chemicals 2) gases






3. The act of deliberately setting a fire






4. Remove the heat source






5. Originated in Europe as an alternative to home cooking






6. 2 routes






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






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






9. 38






10. A.k.a. cube






11. Tbsp






12. Tsp






13. Water activity - or moisture level within foods






14. Measuring spoon






15. A metal object used to hone the knife - aligning the edges of the blade to make it sharper






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






17. The guests serve themselves from large platters






18. Measuring cup






19. 50






20. The most time-consuming knife






21. 1 inch






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






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






24. To the left of the plate






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






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






27. Kitchen area






28. Above the plate






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






30. Hazard Analysis Critical Control Points






31. Prevents hair from falling into the food






32. A health inspection






33. 165






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






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






36. 1/8 1/8 1-2 inches






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






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






39. Second most frequently used knife






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






41. Class A + B






42. Below 41






43. 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






44. 20

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






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






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






48. 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






49. 7 steps






50. Turn off the water using a towel