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. 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






2. Sanitation standards for keeping food safe






3. Kitchen area






4. Hazard Analysis Critical Control Points






5. A health inspection






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






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






8. Receiving






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






10. Person responsible for running the front of the house

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






12. Every year






13. When the food is placed on the table in serving dishes and the guests serve themselves






14. 1) reduce temperature to 70






15. Develop a Verification System






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






17. 1 inch






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






19. A.k.a. cube






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






21. Direct and cross






22. Second most frequently used knife






23. Water activity - or moisture level within foods






24. 8






25. Done by an approved fire extinguisher service company






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






27. Bacteria - viruses - parasites - and fungi






28. Second in line of responsibility after the captain






29. Above the plate






30. To the left of the plate






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






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






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






34. A device used to remove crumbs from the table






35. Turn off the water using a towel






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






37. 2 routes






38. The most commonly used knife

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39. 165






40. 180






41. Measuring cup






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






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






44. 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






45. 41






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






47. Class A + B






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






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






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