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






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






3. The guests serve themselves from large platters






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






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






6. 41






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






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






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






10. Dining room area






11. Kitchen area






12. Prevents hair from falling into the food






13. Tsp






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






15. Direct and cross






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






17. 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






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






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






20. The most commonly used knife

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






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






23. Bacteria - viruses - parasites - and fungi






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






25. 1 inch






26. Turn off the water using a towel






27. Done by an approved fire extinguisher service company






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






29. Reduce temperature to 40






30. Second in line of responsibility after the captain






31. Person responsible for running the front of the house

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32. Measuring spoon






33. Food within the temperature danger zone for a certain period of time






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






35. Class A + B






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






37. A.k.a. cube






38. Measuring cup






39. Below 41






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






41. Tbsp






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






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






44. Develop a Verification System






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






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






47. 180






48. 8






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






50. 1) reduce temperature to 70