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. Measuring cup






2. The guests serve themselves from large platters






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






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






5. 40 dishes






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






7. Tsp






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






9. Second in line of responsibility after the captain






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






11. Kitchen area






12. Develop a Verification System






13. Water activity - or moisture level within foods






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






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






16. 7 steps






17. 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


18. Remove the heat source






19. Sanitation standards for keeping food safe






20. Second most frequently used knife






21. Hazard Analysis Critical Control Points






22. 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






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






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






25. 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






26. 2 routes






27. Direct and cross






28. Class A + B






29. Turn off the water using a towel






30. Used to fillet fish






31. Measuring spoon






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






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






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






35. Done by an approved fire extinguisher service company






36. The most time-consuming knife






37. Every year






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






39. Below 41






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






41. Above 135






42. A.k.a. cube






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






44. 18 inches






45. To the left of the plate






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






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






48. 41






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






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests