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. The most predominantly used service in the United States






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






3. 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






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






5. A.k.a. cube






6. Originated in Europe as an alternative to home cooking






7. Remove the heat source






8. Person responsible for running the front of the house

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






10. Receiving






11. Second most frequently used knife






12. Turn off the water using a towel






13. Water activity - or moisture level within foods






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






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






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






17. 1) reduce temperature to 70






18. Second in line of responsibility after the captain






19. The most time-consuming knife






20. 1 inch






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






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






23. 1) liquid or powder chemicals 2) gases






24. Above 135






25. 165






26. The most commonly used knife

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27. Measuring spoon






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






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






30. Done by an approved fire extinguisher service company






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






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






33. Sanitation standards for keeping food safe






34. Liquid measures






35. Reduce temperature to 40






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






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






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






39. A health inspection






40. Bacteria - viruses - parasites - and fungi






41. Below 41






42. Direct and cross






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






44. 38






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






46. 1/8 1/8 1-2 inches






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






48. Measuring cup






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






50. 180