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






2. Develop a Verification System






3. Above 135






4. 7 steps






5. Person responsible for running the front of the house

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






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






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






9. Kitchen area






10. The most time-consuming knife






11. 20

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






13. Reduce temperature to 40






14. Dining room area






15. Prevents hair from falling into the food






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






17. Measuring spoon






18. The guests serve themselves from large platters






19. Turn off the water using a towel






20. Above the plate






21. Originated in Europe as an alternative to home cooking






22. Remove the heat source






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






24. A health inspection






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






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






27. Tbsp






28. Every year






29. 1) liquid or powder chemicals 2) gases






30. 8






31. Done by an approved fire extinguisher service company






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






33. 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






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






35. A.k.a. cube






36. 180






37. The most predominantly used service in the United States






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






39. Direct and cross






40. Sanitation standards for keeping food safe






41. Class A + B






42. Receiving






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






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






45. Below 41






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






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






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






49. Bacteria - viruses - parasites - and fungi






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