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






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






3. Class A + B






4. 165






5. Turn off the water using a towel






6. Direct and cross






7. Originated in Europe as an alternative to home cooking






8. 2 routes






9. 1 inch






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






11. Tbsp






12. 1/8 1/8 1-2 inches






13. Above 135






14. Prevents hair from falling into the food






15. 180






16. Above the plate






17. To the left of the plate






18. Sanitation standards for keeping food safe






19. The most predominantly used service in the United States






20. 18 inches






21. 50






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






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






24. The act of deliberately setting a fire






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






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






27. 1) liquid or powder chemicals 2) gases






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






29. 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






30. 41






31. Remove the heat source






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






33. A health inspection






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






35. Tsp






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






37. Done by an approved fire extinguisher service company






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






39. A device used to remove crumbs from the table






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






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






42. Hazard Analysis Critical Control Points






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






44. 7 steps






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






46. The most commonly used knife

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47. Used to fillet fish






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






49. 8






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






Can you answer 50 questions in 15 minutes?



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