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. 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






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






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






4. Turn off the water using a towel






5. The most predominantly used service in the United States






6. 18 inches






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






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






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






10. 180






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






12. Measuring cup






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






14. Water activity - or moisture level within foods






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






16. Every year






17. Receiving






18. 1 inch






19. The act of deliberately setting a fire






20. Used to fillet fish






21. 1) liquid or powder chemicals 2) gases






22. Remove the heat source






23. Second most frequently used knife






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






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






26. Above 135






27. Direct and cross






28. Bacteria - viruses - parasites - and fungi






29. 165






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






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






32. The guests serve themselves from large platters






33. A.k.a. cube






34. To the left of the plate






35. To the right - above the flatware - to the right of the glassware






36. 2 routes






37. Dining room area






38. Tbsp






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






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






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






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






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






44. Reduce temperature to 40






45. Measuring spoon






46. Below 41






47. The most commonly used knife

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48. 40 dishes






49. 41






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