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. Direct and cross






2. Dining room area






3. Bacteria - viruses - parasites - and fungi






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






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






6. Class A + B






7. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware






8. 8






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






10. The most commonly used knife

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






12. 2 routes






13. Prevents hair from falling into the food






14. 50






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






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






17. Turn off the water using a towel






18. 18 inches






19. The guests serve themselves from large platters






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






21. Person responsible for running the front of the house

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






23. 40 dishes






24. Every year






25. Tbsp






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






27. 1) liquid or powder chemicals 2) gases






28. The most time-consuming knife






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






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






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






32. To the left of the plate






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






34. Reduce temperature to 40






35. The act of deliberately setting a fire






36. Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level






37. Water activity - or moisture level within foods






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






39. Receiving






40. 1 inch






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






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






43. Liquid measures






44. Used when trying to remove obstruction of the air pipe (a.k.a. choking)






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






46. Used to fillet fish






47. 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






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






49. Develop a Verification System






50. Originated in Europe as an alternative to home cooking