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. 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






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






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






4. A.k.a. cube






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






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






7. Water activity - or moisture level within foods






8. The guests serve themselves from large platters






9. 8






10. Bacteria - viruses - parasites - and fungi






11. Below 41






12. Above the plate






13. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine






14. Direct and cross






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






16. 38






17. 165






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






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






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






21. Used to fillet fish






22. The most predominantly used service in the United States






23. Liquid measures






24. Used to scour dirt and grease that has back or burned within a pot or pan






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






26. Tsp






27. A health inspection






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






29. To the left of the plate






30. 180






31. Second in line of responsibility after the captain






32. Class A + B






33. Receiving






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






35. Hazard Analysis Critical Control Points






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






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






38. Every year






39. Measuring spoon






40. Kitchen area






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






42. Measuring cup






43. The most commonly used knife

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44. Turn off the water using a towel






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






46. 1/8 1/8 1-2 inches






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






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






49. 20

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50. 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