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. Reduce temperature to 40






2. Done by an approved fire extinguisher service company






3. 1/8 1/8 1-2 inches






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






5. Every year






6. 8






7. Measuring spoon






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






9. The most commonly used knife

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10. The most time-consuming knife






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






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






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






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






15. Used to fillet fish






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






17. Second most frequently used knife






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






19. Above 135






20. 165






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






22. Hazard Analysis Critical Control Points






23. Above the plate






24. A health inspection






25. Class A + B






26. 1) reduce temperature to 70






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






28. Bacteria - viruses - parasites - and fungi






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






30. Below 41






31. 7 steps






32. Liquid measures






33. 2 routes






34. Remove the heat source






35. 20

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36. Tbsp






37. The guests serve themselves from large platters






38. The most predominantly used service in the United States






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






40. 38






41. 1 inch






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






43. 50






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






45. 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






46. Dining room area






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






48. A device used to remove crumbs from the table






49. 40 dishes






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