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. A group of workers assigned a specific set of tasks






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






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






4. Above the plate






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






6. To the left of the plate






7. Dining room area






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






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






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






11. 1 inch






12. 1) liquid or powder chemicals 2) gases






13. Turn off the water using a towel






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






15. 38






16. Hazard Analysis Critical Control Points






17. A health inspection






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






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






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






21. Originated in Europe as an alternative to home cooking






22. Used to fillet fish






23. Tbsp






24. Liquid measures






25. Second in line of responsibility after the captain






26. Reduce temperature to 40






27. Class A + B






28. Measuring spoon






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






30. Done by an approved fire extinguisher service company






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






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






33. 18 inches






34. Kitchen area






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






36. Person responsible for running the front of the house

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37. Sanitation standards for keeping food safe






38. Tsp






39. The most predominantly used service in the United States






40. Prevents hair from falling into the food






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






42. 41






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






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






45. Every year






46. 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






47. 20

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48. The guests serve themselves from large platters






49. 7 steps






50. Above 135