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






2. The most predominantly used service in the United States






3. A.k.a. cube






4. Hazard Analysis Critical Control Points






5. 1/8 1/8 1-2 inches






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






7. 38






8. Second most frequently used knife






9. Done by an approved fire extinguisher service company






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






11. The most time-consuming knife






12. 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






13. Bacteria - viruses - parasites - and fungi






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






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






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






17. Receiving






18. Direct and cross






19. Water activity - or moisture level within foods






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






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






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






23. Reduce temperature to 40






24. 180






25. Above 135






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






27. Liquid measures






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






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






30. Sanitation standards for keeping food safe






31. 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






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






33. Class A + B






34. 41






35. Tsp






36. 2 routes






37. Kitchen area






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






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






40. The most commonly used knife

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


41. Remove the heat source






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






43. Tbsp






44. Above the plate






45. 165






46. Originated in Europe as an alternative to home cooking






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






48. 1) reduce temperature to 70






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






50. Second in line of responsibility after the captain