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. 40 dishes






2. Carves and serves meats or fish and their accompaniments from the meat cart






3. 1 inch






4. Done by an approved fire extinguisher service company






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






6. Tsp






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






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






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






10. 20

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11. Person responsible for running the front of the house

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12. 1) liquid or powder chemicals 2) gases






13. Receiving






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






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






16. Measuring spoon






17. Liquid measures






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






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






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






21. Used to fillet fish






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






23. Direct and cross






24. 1/8 1/8 1-2 inches






25. Above the plate






26. Reduce temperature to 40






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






28. 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






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






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






31. Bacteria - viruses - parasites - and fungi






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






33. 7 steps






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






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






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






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






38. 8






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






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. 18 inches






42. 165






43. The most commonly used knife

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44. 38






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






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






47. A device used to remove crumbs from the table






48. The act of deliberately setting a fire






49. 50






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