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) reduce temperature to 70






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






3. 2 routes






4. Turn off the water using a towel






5. Tbsp






6. 50






7. 8






8. Measuring cup






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






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






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






12. Prevents hair from falling into the food






13. Direct and cross






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






15. 20

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






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






18. To the left of the plate






19. 7 steps






20. 38






21. 1) liquid or powder chemicals 2) gases






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






23. Dining room area






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






25. The act of deliberately setting a fire






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






27. Develop a Verification System






28. 40 dishes






29. 1/8 1/8 1-2 inches






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






31. Liquid measures






32. Water activity - or moisture level within foods






33. Second most frequently used knife






34. 180






35. 41






36. Used to fillet fish






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






38. Above the plate






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






40. Kitchen area






41. Measuring spoon






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






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






44. Person responsible for running the front of the house

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45. Bacteria - viruses - parasites - and fungi






46. 1 inch






47. Done by an approved fire extinguisher service company






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






49. The utensils used first should be placed on the outside






50. The most time-consuming knife