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






3. Turn off the water using a towel






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






5. 40 dishes






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






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






8. 18 inches






9. Develop a Verification System






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






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






12. Kitchen area






13. Direct and cross






14. Class A + B






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






16. Sanitation standards for keeping food safe






17. The most commonly used knife

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18. 1 inch






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






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






21. The act of deliberately setting a fire






22. Second most frequently used knife






23. Dining room area






24. Remove the heat source






25. 50






26. The most predominantly used service in the United States






27. The most time-consuming knife






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






29. 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






30. 180






31. A health inspection






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






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






34. Hazard Analysis Critical Control Points






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






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






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






38. A.k.a. cube






39. Above 135






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






41. Originated in Europe as an alternative to home cooking






42. Tsp






43. 20

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






45. A device used to remove crumbs from the table






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






47. 1) liquid or powder chemicals 2) gases






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






49. Above the plate






50. 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