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. 20

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






3. Caused by switches - wiring - and/or metals






4. 40 dishes






5. 1/8 1/8 1-2 inches






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






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






8. Remove the heat source






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






10. Tsp






11. 2 routes






12. Used to fillet fish






13. Above the plate






14. The most predominantly used service in the United States






15. Hazard Analysis Critical Control Points






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






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






18. 7 steps






19. 180






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






21. The guests serve themselves from large platters






22. Turn off the water using a towel






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






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






25. Measuring cup






26. 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






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






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






29. 41






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






31. To the left of the plate






32. Reduce temperature to 40






33. Develop a Verification System






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






35. Kitchen area






36. Person responsible for running the front of the house

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37. The most commonly used knife

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38. Prevents hair from falling into the food






39. 1) liquid or powder chemicals 2) gases






40. Originated in Europe as an alternative to home cooking






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






42. A health inspection






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






44. Done by an approved fire extinguisher service company






45. Second most frequently used knife






46. Dining room area






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






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






49. 18 inches






50. Below 41