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






2. 8






3. 40 dishes






4. 18 inches






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






6. 180






7. Bacteria - viruses - parasites - and fungi






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






9. 7 steps






10. 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






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






12. A.k.a. cube






13. Develop a Verification System






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






15. Tsp






16. The most time-consuming knife






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






18. Tbsp






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






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






21. Used to fillet fish






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






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






24. 41






25. Turn off the water using a towel






26. 2 routes






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






28. Person responsible for running the front of the house

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






30. Remove the heat source






31. Second most frequently used knife






32. Second in line of responsibility after the captain






33. Sanitation standards for keeping food safe






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






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






36. Below 41






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






38. Hazard Analysis Critical Control Points






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






40. Dining room area






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






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






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






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






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






46. 1) reduce temperature to 70






47. 1 inch






48. The most commonly used knife

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49. Water activity - or moisture level within foods






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