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. The most time-consuming knife






2. Develop a Verification System






3. Below 41






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






5. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine






6. Second in line of responsibility after the captain






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






8. 1 inch






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






10. Dishes are prepared and finished off at the table -use of a cart






11. A device used to remove crumbs from the table






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






13. Sanitation standards for keeping food safe






14. Dining room area






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






16. 1) reduce temperature to 70






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






18. Turn off the water using a towel






19. 41






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






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






22. Kitchen area






23. Reduce temperature to 40






24. 20

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25. 40 dishes






26. Above the plate






27. Water activity - or moisture level within foods






28. 165






29. 8






30. Remove the heat source






31. The most commonly used knife

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






33. Second most frequently used knife






34. Measuring cup






35. To the left of the plate






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






37. Every year






38. Above 135






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






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






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






42. Used to fillet fish






43. Direct and cross






44. 7 steps






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






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






47. 18 inches






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






49. 1) liquid or powder chemicals 2) gases






50. 38