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 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






2. 18 inches






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






4. A.k.a. cube






5. Liquid measures






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






7. The act of deliberately setting a fire






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






9. Turn off the water using a towel






10. Below 41






11. The most predominantly used service in the United States






12. 7 steps






13. Hazard Analysis Critical Control Points






14. Direct and cross






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






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






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






18. Dining room area






19. Done by an approved fire extinguisher service company






20. 1) liquid or powder chemicals 2) gases






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






22. 1 inch






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






24. 20

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






26. Second in line of responsibility after the captain






27. 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






28. Sanitation standards for keeping food safe






29. The most time-consuming knife






30. 2 routes






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






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






33. To the left of the plate






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






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






36. 1/8 1/8 1-2 inches






37. Class A + B






38. Water activity - or moisture level within foods






39. Prevents hair from falling into the food






40. 8






41. Above the plate






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






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






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






45. Used to fillet fish






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






47. 165






48. Measuring spoon






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






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