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. The utensils used first should be placed on the outside






2. 40 dishes






3. Used to fillet fish






4. 1 inch






5. 18 inches






6. The act of deliberately setting a fire






7. Bacteria - viruses - parasites - and fungi






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






9. Develop a Verification System






10. 1/8 1/8 1-2 inches






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






12. 1) reduce temperature to 70






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






14. 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






15. Remove the heat source






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






17. 38






18. 7 steps






19. The most time-consuming knife






20. 20

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21. Water activity - or moisture level within foods






22. Dining room area






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






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






25. A device used to remove crumbs from the table






26. Sanitation standards for keeping food safe






27. Second most frequently used knife






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






29. 180






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






31. A.k.a. cube






32. The most commonly used knife

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33. Done by an approved fire extinguisher service company






34. Above 135






35. A health inspection






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






37. 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






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






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






40. Receiving






41. Kitchen area






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






43. Second in line of responsibility after the captain






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






45. Measuring cup






46. Below 41






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






48. Person responsible for running the front of the house

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49. The guests serve themselves from large platters






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