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. Kitchen area






2. Bacteria - viruses - parasites - and fungi






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






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






5. Direct and cross






6. Second in line of responsibility after the captain






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






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






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






10. 2 routes






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






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






13. Receiving






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






15. A device used to remove crumbs from the table






16. The guests serve themselves from large platters






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






18. Develop a Verification System






19. Person responsible for running the front of the house

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20. 40 dishes






21. A health inspection






22. Second most frequently used knife






23. Reduce temperature to 40






24. Every year






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






26. The most commonly used knife

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






28. 20

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29. 1/8 1/8 1-2 inches






30. Remove the heat source






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






32. Tsp






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






34. 7 steps






35. Measuring spoon






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






37. A.k.a. cube






38. Measuring cup






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






40. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow






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






42. Prevents hair from falling into the food






43. Hazard Analysis Critical Control Points






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






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






46. 18 inches






47. 41






48. Above 135






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






50. The most time-consuming knife