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. Originated in Europe as an alternative to home cooking






2. 41






3. Bacteria - viruses - parasites - and fungi






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






5. 180






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






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






8. Direct and cross






9. 8






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






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






12. Person responsible for running the front of the house

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13. 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






14. Turn off the water using a towel






15. 1) reduce temperature to 70






16. 40 dishes






17. Used to fillet fish






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






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






20. Second in line of responsibility after the captain






21. Sanitation standards for keeping food safe






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






23. 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






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






25. Above 135






26. Below 41






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






28. The most predominantly used service in the United States






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






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






31. The act of deliberately setting a fire






32. Dining room area






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






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






35. Remove the heat source






36. The most time-consuming knife






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






38. 18 inches






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






40. Liquid measures






41. A health inspection






42. 1) liquid or powder chemicals 2) gases






43. Prevents hair from falling into the food






44. Done by an approved fire extinguisher service company






45. Every year






46. Tbsp






47. A.k.a. cube






48. Water activity - or moisture level within foods






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






50. Measuring spoon