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. Reduce temperature to 40






2. Dining room area






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






4. Develop a Verification System






5. Class A + B






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






7. Originated in Europe as an alternative to home cooking






8. 7 steps






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






10. Measuring cup






11. 41






12. Sanitation standards for keeping food safe






13. Above 135






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






15. Water activity - or moisture level within foods






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






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






18. 1/8 1/8 1-2 inches






19. 20

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20. Remove the heat source






21. The most predominantly used service in the United States






22. 165






23. Done by an approved fire extinguisher service company






24. 8






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






26. Tbsp






27. Every year






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






29. 50






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






31. The most time-consuming knife






32. Second most frequently used knife






33. Receiving






34. 1 inch






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






36. 1) reduce temperature to 70






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






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






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






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






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






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






43. A health inspection






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






45. 1) liquid or powder chemicals 2) gases






46. A device used to remove crumbs from the table






47. Turn off the water using a towel






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






49. To the left of the plate






50. The guests serve themselves from large platters