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. Measuring spoon






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






3. 1 inch






4. Above 135






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






6. Kitchen area






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






8. Reduce temperature to 40






9. 20

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10. 2 routes






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






12. The most time-consuming knife






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






14. 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






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






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






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






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






19. 8






20. Originated in Europe as an alternative to home cooking






21. Class A + B






22. 180






23. Tsp






24. Tbsp






25. Second most frequently used knife






26. Measuring cup






27. Second in line of responsibility after the captain






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






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






30. A.k.a. cube






31. 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






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






33. The act of deliberately setting a fire






34. Turn off the water using a towel






35. 1) liquid or powder chemicals 2) gases






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






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






38. Below 41






39. 40 dishes






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






41. Develop a Verification System






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






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






44. 7 steps






45. 1/8 1/8 1-2 inches






46. Done by an approved fire extinguisher service company






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






48. Liquid measures






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






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