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. Above 135






2. Tsp






3. Done by an approved fire extinguisher service company






4. 38






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






6. 165






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






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






9. Sanitation standards for keeping food safe






10. 180






11. Tbsp






12. 7 steps






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






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






15. 41






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






17. The most predominantly used service in the United States






18. Measuring spoon






19. Hazard Analysis Critical Control Points






20. 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






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






22. Reduce temperature to 40






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






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






25. 1) liquid or powder chemicals 2) gases






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






27. 2 routes






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






29. A health inspection






30. Develop a Verification System






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






32. 18 inches






33. Second in line of responsibility after the captain






34. 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






35. Originated in Europe as an alternative to home cooking






36. 1/8 1/8 1-2 inches






37. Kitchen area






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






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






40. A.k.a. cube






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






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






43. 50






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






45. Liquid measures






46. The most commonly used knife

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47. Receiving






48. Water activity - or moisture level within foods






49. The guests serve themselves from large platters






50. 1 inch