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. 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






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






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






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






5. Remove the heat source






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






7. Dining room area






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






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






10. Measuring cup






11. Direct and cross






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






13. Above the plate






14. 40 dishes






15. Hazard Analysis Critical Control Points






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






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






18. Turn off the water using a towel






19. Reduce temperature to 40






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






21. The most time-consuming knife






22. Second in line of responsibility after the captain






23. To the left of the plate






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






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






26. Water activity - or moisture level within foods






27. Measuring spoon






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






29. 2 routes






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






31. 1) reduce temperature to 70






32. 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






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






34. 50






35. A health inspection






36. Done by an approved fire extinguisher service company






37. 41






38. Class A + B






39. Second most frequently used knife






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






41. Originated in Europe as an alternative to home cooking






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






43. A device used to remove crumbs from the table






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






45. Above 135






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






47. 180






48. 20

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






50. 1) liquid or powder chemicals 2) gases