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






2. To the left of the plate






3. Water activity - or moisture level within foods






4. 50






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






6. 7 steps






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






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






9. Measuring cup






10. Above 135






11. Turn off the water using a towel






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






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






14. Second most frequently used knife






15. 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






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






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






18. 18 inches






19. Dining room area






20. The guests serve themselves from large platters






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






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






23. 41






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






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






26. Table is preset and food is served by a waiter on platters to the room






27. Reduce temperature to 40






28. Every year






29. Liquid measures






30. Receiving






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






32. Used to fillet fish






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






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






35. The act of deliberately setting a fire






36. Class A + B






37. 165






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






39. 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






40. Done by an approved fire extinguisher service company






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






42. Hazard Analysis Critical Control Points






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






44. Kitchen area






45. 2 routes






46. Bacteria - viruses - parasites - and fungi






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






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






49. The most commonly used knife

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50. Second in line of responsibility after the captain