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






2. 1 inch






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






4. Develop a Verification System






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






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






7. Originated in Europe as an alternative to home cooking






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






9. Sanitation standards for keeping food safe






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






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






12. 8






13. Turn off the water using a towel






14. 50






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






16. Liquid measures






17. 165






18. Class A + B






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






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






21. 20

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






23. A.k.a. cube






24. Prevents hair from falling into the food






25. Below 41






26. Used to fillet fish






27. Above 135






28. Person responsible for running the front of the house

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






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






31. 40 dishes






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






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






34. Bacteria - viruses - parasites - and fungi






35. Tsp






36. Receiving






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






38. The most time-consuming knife






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






40. Hazard Analysis Critical Control Points






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






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






43. Done by an approved fire extinguisher service company






44. The most commonly used knife

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






46. Direct and cross






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






48. A health inspection






49. Kitchen area






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