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. Water activity - or moisture level within foods






2. Dining room area






3. 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






4. 1) reduce temperature to 70






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






6. Direct and cross






7. 50






8. The guests serve themselves from large platters






9. Originated in Europe as an alternative to home cooking






10. A device used to remove crumbs from the table






11. Below 41






12. Measuring spoon






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






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






15. The most time-consuming knife






16. 1 inch






17. 165






18. Above the plate






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






20. 180






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






22. Measuring cup






23. 38






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






25. Sanitation standards for keeping food safe






26. The act of deliberately setting a fire






27. Hazard Analysis Critical Control Points






28. 18 inches






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






30. The most commonly used knife

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


31. Develop a Verification System






32. 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






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






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






35. 41






36. Remove the heat source






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






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






39. Used to fillet fish






40. 7 steps






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






42. Every year






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






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






45. 1/8 1/8 1-2 inches






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






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






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






49. Person responsible for running the front of the house

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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