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. A.k.a. cube






3. Done by an approved fire extinguisher service company






4. Originated in Europe as an alternative to home cooking






5. 20

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






7. Above the plate






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






9. Prevents hair from falling into the food






10. Remove the heat source






11. Class A + B






12. Develop a Verification System






13. 38






14. Water activity - or moisture level within foods






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






16. 18 inches






17. Above 135






18. 7 steps






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






20. 2 routes






21. Hazard Analysis Critical Control Points






22. Second in line of responsibility after the captain






23. To the left of the plate






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






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






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






27. Turn off the water using a towel






28. The most predominantly used service in the United States






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






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






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






32. Kitchen area






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






34. Second most frequently used knife






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






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






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






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






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






40. 8






41. 50






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






43. The most commonly used knife

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44. The act of deliberately setting a fire






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






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






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






48. Below 41






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






50. 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