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. The act of deliberately setting a fire






2. Second in line of responsibility after the captain






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






4. A metal object used to hone the knife - aligning the edges of the blade to make it sharper






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






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






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






8. Measuring spoon






9. Above 135






10. To the left of the plate






11. 8






12. Receiving






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. Hazard Analysis Critical Control Points






15. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine






16. Sanitation standards for keeping food safe






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






18. 18 inches






19. The most commonly used knife

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






21. Second most frequently used knife






22. 2 routes






23. 1) liquid or powder chemicals 2) gases






24. Bacteria - viruses - parasites - and fungi






25. Below 41






26. 180






27. Remove the heat source






28. Used when trying to remove obstruction of the air pipe (a.k.a. choking)






29. Tsp






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






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






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






33. 38






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






35. Done by an approved fire extinguisher service company






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






37. Used to fillet fish






38. 7 steps






39. Water activity - or moisture level within foods






40. Every year






41. Kitchen area






42. Class A + B






43. The most predominantly used service in the United States






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






45. Develop a Verification System






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






47. Liquid measures






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






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






50. Above the plate