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. Liquid measures






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






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






4. 1) reduce temperature to 70






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






6. 18 inches






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






8. 41






9. 165






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






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






12. 1) liquid or powder chemicals 2) gases






13. 2 routes






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






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






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






18. Sanitation standards for keeping food safe






19. Receiving






20. A device used to remove crumbs from the table






21. Second in line of responsibility after the captain






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






23. Originated in Europe as an alternative to home cooking






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






25. Measuring spoon






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






27. The most predominantly used service in the United States






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






29. The act of deliberately setting a fire






30. The most time-consuming knife






31. Above the plate






32. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level






33. 1 inch






34. The guests serve themselves from large platters






35. Hazard Analysis Critical Control Points






36. 20

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






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






39. Measuring cup






40. Used to fillet fish






41. 180






42. Kitchen area






43. Class A + B






44. Done by an approved fire extinguisher service company






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






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






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






48. Dining room area






49. 38






50. A.k.a. cube