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. Receiving






2. Water activity - or moisture level within foods






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






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






5. 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






6. Sanitation standards for keeping food safe






7. Below 41






8. Reduce temperature to 40






9. The guests serve themselves from large platters






10. 165






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






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






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






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






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






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






17. The most time-consuming knife






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






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






20. Every year






21. Turn off the water using a towel






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






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






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






25. 2 routes






26. 1) reduce temperature to 70






27. The act of deliberately setting a fire






28. 8






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






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






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






32. Used to fillet fish






33. 7 steps






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






35. Bacteria - viruses - parasites - and fungi






36. 20

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37. 41






38. Originated in Europe as an alternative to home cooking






39. Second most frequently used knife






40. Measuring spoon






41. 38






42. The most commonly used knife

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43. 50






44. Tsp






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






46. Remove the heat source






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






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






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






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