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






2. Hazard Analysis Critical Control Points






3. Person responsible for running the front of the house

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4. Prevents hair from falling into the food






5. Remove the heat source






6. Tsp






7. 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






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






9. Second in line of responsibility after the captain






10. To the left of the plate






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






12. 165






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






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






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






16. Originated in Europe as an alternative to home cooking






17. Used to fillet fish






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






19. 18 inches






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






21. 38






22. Reduce temperature to 40






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






24. 20

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25. The guests serve themselves from large platters






26. 180






27. Below 41






28. Above 135






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






30. Measuring spoon






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






32. The most commonly used knife

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33. 7 steps






34. A device used to remove crumbs from the table






35. Kitchen area






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






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






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






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






40. Every year






41. 1/8 1/8 1-2 inches






42. Direct and cross






43. 41






44. 8






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






46. The most time-consuming knife






47. Turn off the water using a towel






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






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






50. Class A + B






Can you answer 50 questions in 15 minutes?



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