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






2. 1) liquid or powder chemicals 2) gases






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






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






5. Develop a Verification System






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






7. 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






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






9. Remove the heat source






10. 18 inches






11. The guests serve themselves from large platters






12. Liquid measures






13. Second in line of responsibility after the captain






14. A device used to remove crumbs from the table






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






16. The most predominantly used service in the United States






17. Kitchen area






18. 41






19. Multi-cellular organisms that are far larger than both bacteria and viruses






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






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






22. 7 steps






23. Originated in Europe as an alternative to home cooking






24. Bacteria - viruses - parasites - and fungi






25. Person responsible for running the front of the house

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






27. Used to scour dirt and grease that has back or burned within a pot or pan






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






29. 2 routes






30. Water activity - or moisture level within foods






31. Class A + B






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






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






34. Used to fillet fish






35. Sanitation standards for keeping food safe






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






37. 1 inch






38. 180






39. Tbsp






40. Measuring spoon






41. Below 41






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






43. Receiving






44. 1/8 1/8 1-2 inches






45. The most commonly used knife

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46. 40 dishes






47. Done by an approved fire extinguisher service company






48. The act of deliberately setting a fire






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






50. To the left of the plate