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. Water activity - or moisture level within foods






2. 1 inch






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






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






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






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






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






8. Remove the heat source






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






10. Turn off the water using a towel






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






12. Every year






13. 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






14. 38






15. Tbsp






16. Develop a Verification System






17. 50






18. Person responsible for running the front of the house

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






20. Used to fillet fish






21. Dining room area






22. 2 routes






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






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






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






26. Hazard Analysis Critical Control Points






27. Class A + B






28. 18 inches






29. A health inspection






30. Above the plate






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






32. Above 135






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






34. Prevents hair from falling into the food






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






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






37. The most predominantly used service in the United States






38. 1) reduce temperature to 70






39. 165






40. The most time-consuming knife






41. The guests serve themselves from large platters






42. Reduce temperature to 40






43. Below 41






44. Measuring cup






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






46. A device used to remove crumbs from the table






47. 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






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






49. To the left of the plate






50. Second in line of responsibility after the captain