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. Tbsp






2. Done by an approved fire extinguisher service company






3. 50






4. Hazard Analysis Critical Control Points






5. 18 inches






6. Remove the heat source






7. 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






8. Develop a Verification System






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






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






11. 1) reduce temperature to 70






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






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






14. Reduce temperature to 40






15. Tsp






16. Dining room area






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






18. 20

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






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






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






22. The most time-consuming knife






23. Originated in Europe as an alternative to home cooking






24. A device used to remove crumbs from the table






25. 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






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






27. 2 routes






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






29. 1) liquid or powder chemicals 2) gases






30. The guests serve themselves from large platters






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






32. Second most frequently used knife






33. 180






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






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






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






37. Water activity - or moisture level within foods






38. 8






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






40. The act of deliberately setting a fire






41. 1/8 1/8 1-2 inches






42. Every year






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






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






45. Direct and cross






46. Above the plate






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






48. 1 inch






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






50. Above 135