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. Tbsp






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






3. Direct and cross






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






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






6. 40 dishes






7. 1/8 1/8 1-2 inches






8. Originated in Europe as an alternative to home cooking






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






10. Kitchen area






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






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






13. 180






14. Measuring cup






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






16. 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






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






18. Bacteria - viruses - parasites - and fungi






19. 8






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






21. A device used to remove crumbs from the table






22. Sanitation standards for keeping food safe






23. 1) liquid or powder chemicals 2) gases






24. Remove the heat source






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






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






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






28. Above the plate






29. 38






30. Water activity - or moisture level within foods






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






32. The most predominantly used service in the United States






33. Every year






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






35. Reduce temperature to 40






36. Dining room area






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






38. Develop a Verification System






39. The most commonly used knife

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


40. 7 steps






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






42. Receiving






43. 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






44. 50






45. Person responsible for running the front of the house

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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






48. The guests serve themselves from large platters






49. The act of deliberately setting a fire






50. Second most frequently used knife