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. 20

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2. Turn off the water using a towel






3. Measuring cup






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






5. Used to fillet fish






6. Sanitation standards for keeping food safe






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






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






9. 41






10. Direct and cross






11. Above the plate






12. Dining room area






13. Below 41






14. The most predominantly used service in the United States






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






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






17. Above 135






18. To the left of the plate






19. A health inspection






20. 18 inches






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






22. Water activity - or moisture level within foods






23. Second in line of responsibility after the captain






24. Liquid measures






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






26. Hazard Analysis Critical Control Points






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






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






29. Bacteria - viruses - parasites - and fungi






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






31. 8






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






33. Second most frequently used knife






34. A device used to remove crumbs from the table






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






36. Prevents hair from falling into the food






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






38. Receiving






39. Tbsp






40. Tsp






41. The most time-consuming knife






42. 1 inch






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






44. The most commonly used knife

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45. Class A + B






46. 2 routes






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






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






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






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