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. 40 dishes






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






3. Hazard Analysis Critical Control Points






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






5. Liquid measures






6. Measuring spoon






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






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






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






10. A health inspection






11. 8






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






13. 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






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






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






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






17. Dining room area






18. Second in line of responsibility after the captain






19. 50






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






21. The guests serve themselves from large platters






22. Develop a Verification System






23. 18 inches






24. 20

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


25. Every year






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






27. 1) reduce temperature to 70






28. Person responsible for running the front of the house

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


29. Caused by gas - crease - oil - and/or liquid stored under pressured






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






31. Second most frequently used knife






32. 1) liquid or powder chemicals 2) gases






33. 41






34. Receiving






35. Tbsp






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






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






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






39. Bacteria - viruses - parasites - and fungi






40. Done by an approved fire extinguisher service company






41. A.k.a. cube






42. The most predominantly used service in the United States






43. 1 inch






44. Remove the heat source






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






46. Tsp






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






48. 38






49. To the left of the plate






50. The act of deliberately setting a fire