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






2. Used to fillet fish






3. A health inspection






4. Measuring cup






5. Water activity - or moisture level within foods






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






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






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






9. 1) liquid or powder chemicals 2) gases






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






11. 7 steps






12. 1) reduce temperature to 70






13. 1 inch






14. 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






15. Hazard Analysis Critical Control Points






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






17. Prevents hair from falling into the food






18. 50






19. Turn off the water using a towel






20. Kitchen area






21. Tsp






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






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






24. The guests serve themselves from large platters






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






26. 165






27. 8






28. Measuring spoon






29. Above the plate






30. Done by an approved fire extinguisher service company






31. Reduce temperature to 40






32. Direct and cross






33. Second in line of responsibility after the captain






34. Class A + B






35. 41






36. 1/8 1/8 1-2 inches






37. 180






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






39. The most time-consuming knife






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






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






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






43. The most commonly used knife

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44. Dining room area






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






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






47. To the left of the plate






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






49. Receiving






50. 20

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