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. 1) reduce temperature to 70






2. A.k.a. cube






3. Prevents hair from falling into the food






4. 18 inches






5. Second most frequently used knife






6. Done by an approved fire extinguisher service company






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






8. 38






9. 2 routes






10. 7 steps






11. Water activity - or moisture level within foods






12. 20

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






14. The most predominantly used service in the United States






15. The most commonly used knife

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






17. Person responsible for running the front of the house

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18. Above the plate






19. Sanitation standards for keeping food safe






20. Tbsp






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






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






23. Above 135






24. 165






25. Below 41






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






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






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






29. Turn off the water using a towel






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






31. Direct and cross






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






33. Liquid measures






34. 1) liquid or powder chemicals 2) gases






35. Dining room area






36. 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






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






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






39. Tsp






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






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






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






43. 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






44. Kitchen area






45. Bacteria - viruses - parasites - and fungi






46. Second in line of responsibility after the captain






47. Hazard Analysis Critical Control Points






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






49. 40 dishes






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