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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. Person responsible for running the front of the house

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2. 1) liquid or powder chemicals 2) gases






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






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






5. A device used to remove crumbs from the table






6. 165






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






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






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






10. 180






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






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






13. Above 135






14. The guests serve themselves from large platters






15. 1 inch






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






17. The act of deliberately setting a fire






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






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






20. Originated in Europe as an alternative to home cooking






21. Every year






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






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






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






25. 8






26. Remove the heat source






27. Measuring cup






28. Used to fillet fish






29. 1) reduce temperature to 70






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






31. 18 inches






32. Tsp






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






34. Above the plate






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






36. Receiving






37. 41






38. Second most frequently used knife






39. 40 dishes






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






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






42. 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






43. Develop a Verification System






44. Turn off the water using a towel






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






46. Second in line of responsibility after the captain






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






48. To the left of the plate






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






50. A health inspection