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






2. Sanitation standards for keeping food safe






3. A device used to remove crumbs from the table






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






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






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






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






8. Hazard Analysis Critical Control Points






9. Kitchen area






10. Person responsible for running the front of the house

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






12. Liquid measures






13. A.k.a. cube






14. Water activity - or moisture level within foods






15. 8






16. 1/8 1/8 1-2 inches






17. 1 inch






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






19. 7 steps






20. Second in line of responsibility after the captain






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






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






23. Tbsp






24. 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






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






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






27. 180






28. 38






29. Measuring spoon






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






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






32. 1) reduce temperature to 70






33. Dining room area






34. Done by an approved fire extinguisher service company






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






36. 165






37. Second most frequently used knife






38. 20

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


39. The most time-consuming knife






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






41. The guests serve themselves from large platters






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






43. 40 dishes






44. Every year






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






46. 50






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






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






49. Prevents hair from falling into the food






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