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. 38






2. Reduce temperature to 40






3. Remove the heat source






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






5. Liquid measures






6. Turn off the water using a towel






7. 1 inch






8. Bacteria - viruses - parasites - and fungi






9. Receiving






10. Person responsible for running the front of the house

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






12. The most commonly used knife

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13. 7 steps






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






15. Hazard Analysis Critical Control Points






16. Tsp






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






18. 50






19. A device used to remove crumbs from the table






20. Second in line of responsibility after the captain






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






22. The most predominantly used service in the United States






23. 1) reduce temperature to 70






24. 2 routes






25. 1/8 1/8 1-2 inches






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






27. 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






28. Originated in Europe as an alternative to home cooking






29. The most time-consuming knife






30. Second most frequently used knife






31. Class A + B






32. 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






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






34. 1) liquid or powder chemicals 2) gases






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






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






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






38. Tbsp






39. 20

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






41. 165






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






43. The guests serve themselves from large platters






44. Prevents hair from falling into the food






45. Every year






46. Used to fillet fish






47. Direct and cross






48. Above the plate






49. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine






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