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. Done by an approved fire extinguisher service company






2. A.k.a. cube






3. Person responsible for running the front of the house

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






5. Water activity - or moisture level within foods






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






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






8. Used to fillet fish






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






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






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






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






13. 8






14. The most commonly used knife

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15. The guests serve themselves from large platters






16. 38






17. 165






18. Receiving






19. 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






20. 2 routes






21. Above 135






22. 1 inch






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






24. 50






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






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






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






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






29. A device used to remove crumbs from the table






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






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






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






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






34. 18 inches






35. Direct and cross






36. 20

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37. 41






38. 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






39. Sanitation standards for keeping food safe






40. Liquid measures






41. Measuring cup






42. The act of deliberately setting a fire






43. Bacteria - viruses - parasites - and fungi






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






45. Tbsp






46. Hazard Analysis Critical Control Points






47. Second most frequently used knife






48. 1) reduce temperature to 70






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






50. Class A + B