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. Used to fillet fish






2. The most commonly used knife

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






4. A device used to remove crumbs from the table






5. Develop a Verification System






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






7. Hazard Analysis Critical Control Points






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






9. Kitchen area






10. 41






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






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






13. 1 inch






14. A.k.a. cube






15. Water activity - or moisture level within foods






16. Remove the heat source






17. A health inspection






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






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






20. 180






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






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






23. Done by an approved fire extinguisher service company






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






25. 2 routes






26. Second in line of responsibility after the captain






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






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






29. Direct and cross






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






31. Above the plate






32. 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






33. Above 135






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






35. Class A + B






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






37. To the left of the plate






38. Liquid measures






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






40. Receiving






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






42. 18 inches






43. 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






44. The act of deliberately setting a fire






45. 7 steps






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






47. Tbsp






48. Prevents hair from falling into the food






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






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