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






2. 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






3. 1) liquid or powder chemicals 2) gases






4. Hazard Analysis Critical Control Points






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






6. 38






7. Turn off the water using a towel






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






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






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






11. Prevents hair from falling into the food






12. 18 inches






13. Water activity - or moisture level within foods






14. Measuring spoon






15. Direct and cross






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






17. Dishes are prepared and finished off at the table -use of a cart






18. Done by an approved fire extinguisher service company






19. Liquid measures






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






21. Tsp






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






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






24. Every year






25. Develop a Verification System






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






27. Class A + B






28. 1) reduce temperature to 70






29. 50






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






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






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






33. The most commonly used knife

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34. Person responsible for running the front of the house

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35. 7 steps






36. 165






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






38. Bacteria - viruses - parasites - and fungi






39. Multi-cellular organisms that are far larger than both bacteria and viruses






40. Remove the heat source






41. Reduce temperature to 40






42. A.k.a. cube






43. The most predominantly used service in the United States






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






45. 2 routes






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






47. Receiving






48. 8






49. Measuring cup






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