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. Prevents hair from falling into the food






2. Liquid measures






3. 1 inch






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






5. 180






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






7. Originated in Europe as an alternative to home cooking






8. Class A + B






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






10. Above 135






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






12. 41






13. 18 inches






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






15. A.k.a. cube






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






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






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






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






20. Used to fillet fish






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






22. Bacteria - viruses - parasites - and fungi






23. A device used to remove crumbs from the table






24. Person responsible for running the front of the house

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25. Reduce temperature to 40






26. The guests serve themselves from large platters






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






28. Second in line of responsibility after the captain






29. The most time-consuming knife






30. 1) reduce temperature to 70






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






32. Measuring cup






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






34. 8






35. To the left of the plate






36. The most commonly used knife

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37. Turn off the water using a towel






38. 1) liquid or powder chemicals 2) gases






39. 2 routes






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






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






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






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






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






45. Tbsp






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






47. Done by an approved fire extinguisher service company






48. Hazard Analysis Critical Control Points






49. 40 dishes






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