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. Turn off the water using a towel






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






3. Below 41






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






5. Second most frequently used knife






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






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






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






9. Used to fillet fish






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






11. Tsp






12. 2 routes






13. Done by an approved fire extinguisher service company






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






15. Above the plate






16. Dining room area






17. Direct and cross






18. 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






19. Water activity - or moisture level within foods






20. 1 inch






21. Receiving






22. 20

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


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






24. 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






25. 1) reduce temperature to 70






26. Liquid measures






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






28. 41






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






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






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






32. 7 steps






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






34. The guests serve themselves from large platters






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






36. 40 dishes






37. The most time-consuming knife






38. Hazard Analysis Critical Control Points






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






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






41. 180






42. 18 inches






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






44. Measuring spoon






45. Second in line of responsibility after the captain






46. Reduce temperature to 40






47. Class A + B






48. Tbsp






49. Prevents hair from falling into the food






50. The most predominantly used service in the United States