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






2. Done by an approved fire extinguisher service company






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






4. A.k.a. cube






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






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






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






8. Hazard Analysis Critical Control Points






9. The most commonly used knife

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


10. Used to fillet fish






11. 1/8 1/8 1-2 inches






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






13. The most predominantly used service in the United States






14. Prevents hair from falling into the food






15. 1) reduce temperature to 70






16. 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






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






18. 180






19. Measuring spoon






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






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






22. 8






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






24. Above 135






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






26. Below 41






27. Remove the heat source






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






29. Receiving






30. Above the plate






31. 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






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






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






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






35. 40 dishes






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






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






38. 2 routes






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






40. A device used to remove crumbs from the table






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






42. Dining room area






43. Measuring cup






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






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






46. Turn off the water using a towel






47. Every year






48. Develop a Verification System






49. Second in line of responsibility after the captain






50. The act of deliberately setting a fire