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






2. 18 inches






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






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






5. Water activity - or moisture level within foods






6. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware






7. Tbsp






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






9. 8






10. 41






11. When the food is placed on the table in serving dishes and the guests serve themselves






12. 20

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






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






15. Turn off the water using a towel






16. Above the plate






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






18. Person responsible for running the front of the house

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






20. A health inspection






21. Measuring spoon






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






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






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






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






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






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






28. Reduce temperature to 40






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






30. Originated in Europe as an alternative to home cooking






31. Kitchen area






32. A.k.a. cube






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






34. Liquid measures






35. The most predominantly used service in the United States






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






37. Prevents hair from falling into the food






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






39. Class A + B






40. 2 routes






41. 7 steps






42. A device used to remove crumbs from the table






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






44. The most time-consuming knife






45. Every year






46. Remove the heat source






47. The act of deliberately setting a fire






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






49. 1/8 1/8 1-2 inches






50. Bacteria - viruses - parasites - and fungi