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. Tbsp






2. A device used to remove crumbs from the table






3. Done by an approved fire extinguisher service company






4. Remove the heat source






5. Used to fillet fish






6. 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






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






8. 50






9. The guests serve themselves from large platters






10. Liquid measures






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






12. A.k.a. cube






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






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






15. Develop a Verification System






16. Sanitation standards for keeping food safe






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






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






19. Second most frequently used knife






20. 1 inch






21. 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


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






23. Measuring spoon






24. 1) reduce temperature to 70






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






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






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






28. Receiving






29. The most commonly used knife

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


30. Prevents hair from falling into the food






31. 1/8 1/8 1-2 inches






32. 7 steps






33. Every year






34. Tsp






35. 38






36. The most predominantly used service in the United States






37. 18 inches






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






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






40. 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






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






42. 180






43. Reduce temperature to 40






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






45. A health inspection






46. To the left of the plate






47. 20

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


48. Bacteria - viruses - parasites - and fungi






49. Above 135






50. 2 routes