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. Prevents hair from falling into the food






2. 40 dishes






3. Originated in Europe as an alternative to home cooking






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






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






6. 165






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






8. Receiving






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






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






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






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






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






14. Above 135






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






16. Second in line of responsibility after the captain






17. A.k.a. cube






18. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job






19. 38






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






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






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






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






24. To the left of the plate






25. 7 steps






26. A device used to remove crumbs from the table






27. The act of deliberately setting a fire






28. Turn off the water using a towel






29. Measuring spoon






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






31. Person responsible for running the front of the house

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32. The guests serve themselves from large platters






33. Water activity - or moisture level within foods






34. Dining room area






35. Reduce temperature to 40






36. Bacteria - viruses - parasites - and fungi






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






38. Class A + B






39. 2 routes






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






41. 1) liquid or powder chemicals 2) gases






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






43. The most commonly used knife

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






45. 1) reduce temperature to 70






46. Tbsp






47. 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






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






49. Done by an approved fire extinguisher service company






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