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






2. The guests serve themselves from large platters






3. 41






4. 18 inches






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






6. The most commonly used knife

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






8. 165






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






10. Tsp






11. Hazard Analysis Critical Control Points






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






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






14. The most predominantly used service in the United States






15. Develop a Verification System






16. 180






17. Second most frequently used knife






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






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






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






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






22. Below 41






23. Receiving






24. Second in line of responsibility after the captain






25. 50






26. Turn off the water using a towel






27. 38






28. A.k.a. cube






29. Remove the heat source






30. Bacteria - viruses - parasites - and fungi






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






32. To the left of the plate






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






34. 1 inch






35. 8






36. A device used to remove crumbs from the table






37. 1) reduce temperature to 70






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






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






40. Reduce temperature to 40






41. Measuring cup






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






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






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






45. Liquid measures






46. Done by an approved fire extinguisher service company






47. 40 dishes






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






49. Above the plate






50. A health inspection