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. Originated in Europe as an alternative to home cooking






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






3. Every year






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






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






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






7. Develop a Verification System






8. The most commonly used knife

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


9. 180






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






11. 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


12. Direct and cross






13. Measuring cup






14. Hazard Analysis Critical Control Points






15. 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






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






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






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






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






20. Kitchen area






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






22. Water activity - or moisture level within foods






23. Bacteria - viruses - parasites - and fungi






24. Done by an approved fire extinguisher service company






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






26. Tsp






27. Below 41






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






29. The act of deliberately setting a fire






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






31. 20

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


32. 165






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






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






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






36. Second in line of responsibility after the captain






37. Reduce temperature to 40






38. Dining room area






39. 8






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






41. A device used to remove crumbs from the table






42. Measuring spoon






43. The most time-consuming knife






44. Prevents hair from falling into the food






45. The guests serve themselves from large platters






46. Liquid measures






47. Sanitation standards for keeping food safe






48. A health inspection






49. 50






50. Tbsp