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. 41






2. The act of deliberately setting a fire






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






4. 8






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






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






7. The most time-consuming knife






8. Above the plate






9. Liquid measures






10. 180






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






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






13. Originated in Europe as an alternative to home cooking






14. 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






15. A health inspection






16. 38






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






18. Done by an approved fire extinguisher service company






19. A.k.a. cube






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






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






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






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






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






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






26. Dining room area






27. 50






28. Above 135






29. Tsp






30. The guests serve themselves from large platters






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






32. Hazard Analysis Critical Control Points






33. Bacteria - viruses - parasites - and fungi






34. Prevents hair from falling into the food






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






36. Second in line of responsibility after the captain






37. 20

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






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






40. 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






41. 1) liquid or powder chemicals 2) gases






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






43. Kitchen area






44. The most commonly used knife

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45. Develop a Verification System






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






47. Measuring spoon






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






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






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