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. Tsp






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






3. Measuring spoon






4. Liquid measures






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






6. Second most frequently used knife






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






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






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






10. Second in line of responsibility after the captain






11. 165






12. Food within the temperature danger zone for a certain period of time






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






14. The most commonly used knife

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






16. Remove the heat source






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






18. Above 135






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






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






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






22. Hazard Analysis Critical Control Points






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






24. 40 dishes






25. 8






26. Done by an approved fire extinguisher service company






27. Kitchen area






28. 18 inches






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






30. The guests serve themselves from large platters






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






32. Direct and cross






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






34. The most time-consuming knife






35. 180






36. 1/8 1/8 1-2 inches






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






38. Receiving






39. Sanitation standards for keeping food safe






40. To the left of the plate






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






42. 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






43. A device used to remove crumbs from the table






44. Bacteria - viruses - parasites - and fungi






45. 2 routes






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






47. Every year






48. Measuring cup






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






50. Class A + B