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






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






3. 1) liquid or powder chemicals 2) gases






4. Direct and cross






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






6. 8






7. 1) reduce temperature to 70






8. Every year






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






10. Hazard Analysis Critical Control Points






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






12. 165






13. Sanitation standards for keeping food safe






14. Tsp






15. Remove the heat source






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






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






18. The most commonly used knife

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19. Measuring cup






20. Kitchen area






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






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






23. Tbsp






24. 1/8 1/8 1-2 inches






25. Done by an approved fire extinguisher service company






26. Person responsible for running the front of the house

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27. 50






28. Reduce temperature to 40






29. Below 41






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






31. 2 routes






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






33. Used to fillet fish






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






35. 40 dishes






36. Measuring spoon






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






38. Develop a Verification System






39. Above the plate






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






41. 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






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






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






44. The act of deliberately setting a fire






45. Second in line of responsibility after the captain






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






47. Second most frequently used knife






48. Receiving






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






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