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






2. Above the plate






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






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






5. A device used to remove crumbs from the table






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






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






8. 40 dishes






9. Measuring cup






10. Dining room area






11. Above 135






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






13. 165






14. The most commonly used knife

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


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






16. 180






17. Below 41






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






19. 1/8 1/8 1-2 inches






20. The guests serve themselves from large platters






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






22. 1) liquid or powder chemicals 2) gases






23. 41






24. The act of deliberately setting a fire






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






26. Tsp






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






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






29. Bacteria - viruses - parasites - and fungi






30. Second most frequently used knife






31. Measuring spoon






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






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






34. Develop a Verification System






35. 7 steps






36. Prevents hair from falling into the food






37. Originated in Europe as an alternative to home cooking






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






39. Remove the heat source






40. 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






41. The most predominantly used service in the United States






42. Tbsp






43. 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






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






45. Class A + B






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






47. Every year






48. 20

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


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






50. A.k.a. cube