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






2. Every year






3. Second most frequently used knife






4. 2 routes






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






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






7. Tbsp






8. 18 inches






9. Remove the heat source






10. 50






11. 40 dishes






12. Turn off the water using a towel






13. 1/8 1/8 1-2 inches






14. Dining room area






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






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






17. Hazard Analysis Critical Control Points






18. 180






19. Originated in Europe as an alternative to home cooking






20. 8






21. 41






22. The most commonly used knife

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23. Sanitation standards for keeping food safe






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






25. The most time-consuming knife






26. Liquid measures






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






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






29. Class A + B






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






31. Tsp






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






33. A health inspection






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






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






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






37. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level






38. A device used to remove crumbs from the table






39. Above the plate






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






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






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






43. Person responsible for running the front of the house

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44. Done by an approved fire extinguisher service company






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






46. 7 steps






47. Prevents hair from falling into the food






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






49. To the left of the plate






50. Used to fillet fish