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






2. Measuring spoon






3. Dining room area






4. 165






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






6. A health inspection






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






8. 8






9. Remove the heat source






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






11. 2 routes






12. Every year






13. Below 41






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






15. Second in line of responsibility after the captain






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






17. Reduce temperature to 40






18. 1/8 1/8 1-2 inches






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






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






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






22. Above 135






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






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






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






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






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






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






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






30. Turn off the water using a towel






31. Liquid measures






32. The most commonly used knife

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33. The guests serve themselves from large platters






34. A device used to remove crumbs from the table






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






36. Measuring cup






37. 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






38. 38






39. A.k.a. cube






40. Direct and cross






41. Tsp






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






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






44. To the left of the plate






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






46. Bacteria - viruses - parasites - and fungi






47. Develop a Verification System






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






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






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