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. Above 135






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






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






4. 20

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






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






7. Every year






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






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






10. Second most frequently used knife






11. The act of deliberately setting a fire






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






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






14. Measuring spoon






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






16. Develop a Verification System






17. Originated in Europe as an alternative to home cooking






18. 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






19. Direct and cross






20. Second in line of responsibility after the captain






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






22. 1) reduce temperature to 70






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






24. Turn off the water using a towel






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






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






27. The guests serve themselves from large platters






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






29. The most time-consuming knife






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






31. 180






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






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






34. Dining room area






35. Tbsp






36. Receiving






37. Reduce temperature to 40






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






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






40. Tsp






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






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






43. 1 inch






44. To the left of the plate






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






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






47. The most predominantly used service in the United States






48. Prevents hair from falling into the food






49. The most commonly used knife

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