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






2. Remove the heat source






3. Measuring cup






4. Originated in Europe as an alternative to home cooking






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






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






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






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






9. The most predominantly used service in the United States






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






11. Above 135






12. 38






13. 165






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






15. 41






16. Below 41






17. Every year






18. 50






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






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






21. Class A + B






22. Dining room area






23. Second in line of responsibility after the captain






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






25. 18 inches






26. The guests serve themselves from large platters






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






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






29. 180






30. Prevents hair from falling into the food






31. A.k.a. cube






32. 1/8 1/8 1-2 inches






33. Tbsp






34. Direct and cross






35. Tsp






36. Person responsible for running the front of the house

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37. Used to fillet fish






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






39. Turn off the water using a towel






40. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health






41. 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






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






43. 20

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44. A device used to remove crumbs from the table






45. 1) reduce temperature to 70






46. 1 inch






47. 1) liquid or powder chemicals 2) gases






48. Receiving






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






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