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. Direct and cross






2. Reduce temperature to 40






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






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






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






6. 41






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






8. Measuring cup






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






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






11. The most time-consuming knife






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






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






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






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






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






17. Above the plate






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






19. 1) reduce temperature to 70






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






21. Above 135






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






23. 18 inches






24. 50






25. Tsp






26. The guests serve themselves from large platters






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






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






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






30. Hazard Analysis Critical Control Points






31. Remove the heat source






32. The most commonly used knife

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


33. Used to fillet fish






34. Water activity - or moisture level within foods






35. 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






36. 165






37. 180






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






39. Second in line of responsibility after the captain






40. Done by an approved fire extinguisher service company






41. Tbsp






42. Liquid measures






43. Kitchen area






44. 1) liquid or powder chemicals 2) gases






45. Turn off the water using a towel






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






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






48. The most predominantly used service in the United States






49. Second most frequently used knife






50. 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