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. Turn off the water using a towel






2. Kitchen area






3. 41






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






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






6. The most time-consuming knife






7. Receiving






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






9. 1) liquid or powder chemicals 2) gases






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






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






12. 18 inches






13. Used to fillet fish






14. 1) reduce temperature to 70






15. Above 135






16. Every year






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






18. 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






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






20. Prevents hair from falling into the food






21. Hazard Analysis Critical Control Points






22. 8






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






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






25. Tbsp






26. Class A + B






27. Measuring cup






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






29. 165






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






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






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






33. 7 steps






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






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






36. 180






37. Done by an approved fire extinguisher service company






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






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






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






41. 20

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42. Dining room area






43. Water activity - or moisture level within foods






44. 1 inch






45. The most commonly used knife

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46. Second most frequently used knife






47. 50






48. Liquid measures






49. 2 routes






50. 1/8 1/8 1-2 inches