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. The most time-consuming knife






2. Measuring spoon






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






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






5. The guests serve themselves from large platters






6. Below 41






7. Tbsp






8. Kitchen area






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






10. A device used to remove crumbs from the table






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






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






13. Develop a Verification System






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






15. The most commonly used knife

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16. 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






17. To the left of the plate






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






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






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






21. Every year






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






23. Originated in Europe as an alternative to home cooking






24. Prevents hair from falling into the food






25. 18 inches






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






27. Dining room area






28. Measuring cup






29. 41






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






31. 20

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32. A health inspection






33. Remove the heat source






34. 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






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






36. Bacteria - viruses - parasites - and fungi






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






38. 50






39. Turn off the water using a towel






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






41. Used to fillet fish






42. 38






43. 2 routes






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






45. Class A + B






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






47. 180






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






49. Second in line of responsibility after the captain






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