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. Bacteria - viruses - parasites - and fungi






2. Used to fillet fish






3. 1/8 1/8 1-2 inches






4. Tbsp






5. Dining room area






6. The most commonly used knife

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7. Above the plate






8. The most time-consuming knife






9. 1) liquid or powder chemicals 2) gases






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






11. Above 135






12. A health inspection






13. Second most frequently used knife






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






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






16. The most predominantly used service in the United States






17. 50






18. Remove the heat source






19. The act of deliberately setting a fire






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






21. Every year






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






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






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






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






26. Second in line of responsibility after the captain






27. 1 inch






28. Person responsible for running the front of the house

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






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






31. A.k.a. cube






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






33. To the left of the plate






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






35. 165






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






37. Water activity - or moisture level within foods






38. Material Safety Data Sheet - specific hazards posed by a chemical






39. Liquid measures






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






41. Measuring spoon






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






43. 40 dishes






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






45. Originated in Europe as an alternative to home cooking






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






47. 18 inches






48. Below 41






49. 180






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