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






2. 18 inches






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






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






5. Below 41






6. 40 dishes






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






8. 7 steps






9. 180






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






11. The most commonly used knife

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12. The most time-consuming knife






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






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






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






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






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






18. 50






19. 1/8 1/8 1-2 inches






20. Water activity - or moisture level within foods






21. Hazard Analysis Critical Control Points






22. Measuring spoon






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






24. A device used to remove crumbs from the table






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






26. Sanitation standards for keeping food safe






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






28. 1) liquid or powder chemicals 2) gases






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






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






31. Direct and cross






32. Reduce temperature to 40






33. The guests serve themselves from large platters






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






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






36. Second most frequently used knife






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






38. Kitchen area






39. Person responsible for running the front of the house

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40. Receiving






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






42. 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






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






44. Measuring cup






45. The act of deliberately setting a fire






46. Done by an approved fire extinguisher service company






47. Turn off the water using a towel






48. 1) reduce temperature to 70






49. The most predominantly used service in the United States






50. 38