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.k.a. cube






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






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






4. Person responsible for running the front of the house

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


5. 1 inch






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






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






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






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






10. 8






11. Second most frequently used knife






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






13. Every year






14. 20

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


15. Hazard Communication Standard -used to make sure that employer tells all employees about chemical hazards on the job






16. Turn off the water using a towel






17. Above 135






18. Measuring cup






19. Direct and cross






20. Develop a Verification System






21. Water activity - or moisture level within foods






22. 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






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






24. Below 41






25. Used to fillet fish






26. Measuring spoon






27. Above the plate






28. 40 dishes






29. Second in line of responsibility after the captain






30. 18 inches






31. 41






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






33. 1/8 1/8 1-2 inches






34. 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






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






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






37. Done by an approved fire extinguisher service company






38. Kitchen area






39. 1) liquid or powder chemicals 2) gases






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






41. Sanitation standards for keeping food safe






42. Hazard Analysis Critical Control Points






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






44. To the left of the plate






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






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






47. Remove the heat source






48. The guests serve themselves from large platters






49. The act of deliberately setting a fire






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