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. 18 inches






2. 180






3. Measuring spoon






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






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






6. Person responsible for running the front of the house

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7. Used to fillet fish






8. 20

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9. Dining room area






10. Done by an approved fire extinguisher service company






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






12. 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






13. 2 routes






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






15. A health inspection






16. 1) liquid or powder chemicals 2) gases






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






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






19. 1/8 1/8 1-2 inches






20. Water activity - or moisture level within foods






21. The act of deliberately setting a fire






22. A device used to remove crumbs from the table






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






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






25. Second most frequently used knife






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






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






28. Originated in Europe as an alternative to home cooking






29. Liquid measures






30. Reduce temperature to 40






31. The most predominantly used service in the United States






32. A.k.a. cube






33. Class A + B






34. 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






35. Prevents hair from falling into the food






36. 8






37. Remove the heat source






38. Receiving






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






40. Bacteria - viruses - parasites - and fungi






41. The most commonly used knife

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42. Develop a Verification System






43. Above 135






44. 41






45. 165






46. Tsp






47. Every year






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






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






50. Tbsp