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






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






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






4. Above 135






5. Hazard Analysis Critical Control Points






6. A health inspection






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






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






9. Kitchen area






10. Second in line of responsibility after the captain






11. Class A + B






12. Every year






13. 165






14. Remove the heat source






15. The act of deliberately setting a fire






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






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






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






19. The guests serve themselves from large platters






20. A.k.a. cube






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






22. Bacteria - viruses - parasites - and fungi






23. 41






24. Tsp






25. Sanitation standards for keeping food safe






26. 18 inches






27. 1) reduce temperature to 70






28. Person responsible for running the front of the house

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


29. Originated in Europe as an alternative to home cooking






30. 8






31. The most commonly used knife

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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






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






35. Direct and cross






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






37. 20

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


38. 50






39. Water activity - or moisture level within foods






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






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






42. 38






43. 180






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






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






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






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






48. Prevents hair from falling into the food






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






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