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






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






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






5. A health inspection






6. Liquid measures






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






8. Hazard Analysis Critical Control Points






9. 165






10. Every year






11. 180






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






13. 1/8 1/8 1-2 inches






14. Person responsible for running the front of the house

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15. 41






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






17. Tsp






18. Sanitation standards for keeping food safe






19. Class A + B






20. Measuring spoon






21. Used to fillet fish






22. 38






23. Bacteria - viruses - parasites - and fungi






24. Water activity - or moisture level within foods






25. Develop a Verification System






26. Measuring cup






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






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






29. 18 inches






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






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






32. Tbsp






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






34. 1) liquid or powder chemicals 2) gases






35. Above the plate






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






37. Prevents hair from falling into the food






38. 40 dishes






39. 1) reduce temperature to 70






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






41. 20

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42. 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






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






44. Done by an approved fire extinguisher service company






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






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






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






48. A device used to remove crumbs from the table






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






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