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. Hazard Analysis Critical Control Points






2. The most predominantly used service in the United States






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






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






5. Above 135






6. To the left of the plate






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






8. 180






9. Done by an approved fire extinguisher service company






10. Tsp






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






12. Tbsp






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






14. Direct and cross






15. Originated in Europe as an alternative to home cooking






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






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






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






19. Receiving






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






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






22. Develop a Verification System






23. Liquid measures






24. 1) reduce temperature to 70






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






26. 18 inches






27. 7 steps






28. Water activity - or moisture level within foods






29. 1) liquid or powder chemicals 2) gases






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






31. 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






32. Second most frequently used knife






33. Remove the heat source






34. The act of deliberately setting a fire






35. Second in line of responsibility after the captain






36. 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






37. Below 41






38. Measuring cup






39. The guests serve themselves from large platters






40. Dining room area






41. The most commonly used knife

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42. Measuring spoon






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






44. Turn off the water using a towel






45. 50






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






47. 2 routes






48. Bacteria - viruses - parasites - and fungi






49. Every year






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