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






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






3. Hazard Analysis Critical Control Points






4. Measuring cup






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






6. Below 41






7. A health inspection






8. 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






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






10. Kitchen area






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






12. Turn off the water using a towel






13. 7 steps






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






15. 1/8 1/8 1-2 inches






16. Above the plate






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






18. Direct and cross






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






20. 8






21. Prevents hair from falling into the food






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






23. 41






24. A device used to remove crumbs from the table






25. Class A + B






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






27. Sanitation standards for keeping food safe






28. Second most frequently used knife






29. The most predominantly used service in the United States






30. The act of deliberately setting a fire






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






32. The most commonly used knife

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






34. 18 inches






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






36. 50






37. Above 135






38. The most time-consuming knife






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






40. Remove the heat source






41. 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






42. Liquid measures






43. 20

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44. 38






45. Tsp






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






47. Receiving






48. A.k.a. cube






49. Water activity - or moisture level within foods






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