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. 1 inch






2. 1) reduce temperature to 70






3. Kitchen area






4. Liquid measures






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






6. 1/8 1/8 1-2 inches






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






8. 18 inches






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






10. 40 dishes






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






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






13. A.k.a. cube






14. 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






15. 165






16. 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






17. Above the plate






18. 7 steps






19. Turn off the water using a towel






20. The most commonly used knife

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21. 20

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






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






24. Used to fillet fish






25. Direct and cross






26. 180






27. Sanitation standards for keeping food safe






28. Class A + B






29. To the left of the plate






30. Person responsible for running the front of the house

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






32. 50






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






34. Water activity - or moisture level within foods






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






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






37. Measuring spoon






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






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






40. 38






41. Measuring cup






42. Below 41






43. Done by an approved fire extinguisher service company






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






45. Receiving






46. Originated in Europe as an alternative to home cooking






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






48. A device used to remove crumbs from the table






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






50. Dining room area