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. 18 inches






2. 38






3. Originated in Europe as an alternative to home cooking






4. Turn off the water using a towel






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






6. 2 routes






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






8. Above 135






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






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






11. 1) liquid or powder chemicals 2) gases






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






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






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






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






16. Water activity - or moisture level within foods






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






18. Sanitation standards for keeping food safe






19. 7 steps






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






21. Second in line of responsibility after the captain






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






23. The guests serve themselves from large platters






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






25. The most time-consuming knife






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






27. Kitchen area






28. 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






29. A health inspection






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






31. Prevents hair from falling into the food






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






33. 165






34. Bacteria - viruses - parasites - and fungi






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






36. Direct and cross






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






38. Tsp






39. 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






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






41. Dining room area






42. 1) reduce temperature to 70






43. Develop a Verification System






44. 20

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






46. 1 inch






47. 40 dishes






48. Class A + B






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






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