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 scour dirt and grease that has back or burned within a pot or pan






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






3. Tbsp






4. 20

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


5. The most predominantly used service in the United States






6. Tsp






7. Done by an approved fire extinguisher service company






8. 8






9. Dining room area






10. 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






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






12. Second most frequently used knife






13. Remove the heat source






14. Caused by gas - crease - oil - and/or liquid stored under pressured






15. Prevents hair from falling into the food






16. Above 135






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






18. 7 steps






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






20. 165






21. Receiving






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






23. Sanitation standards for keeping food safe






24. Hazard Analysis Critical Control Points






25. The act of deliberately setting a fire






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






27. 1) reduce temperature to 70






28. 180






29. Turn off the water using a towel






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






31. Measuring spoon






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






33. Above the plate






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






35. Class A + B






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






37. The most time-consuming knife






38. Develop a Verification System






39. A health inspection






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






41. Below 41






42. 40 dishes






43. 50






44. Liquid measures






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






46. The most commonly used knife

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


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






48. Reduce temperature to 40






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






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