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






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






3. 1 inch






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






5. 2 routes






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






7. Person responsible for running the front of the house

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8. Sanitation standards for keeping food safe






9. 1/8 1/8 1-2 inches






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






11. Above the plate






12. Originated in Europe as an alternative to home cooking






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






14. A device used to remove crumbs from the table






15. Remove the heat source






16. 165






17. 38






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






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






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






21. Kitchen area






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






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






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






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






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






27. Above 135






28. Reduce temperature to 40






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






30. 1) liquid or powder chemicals 2) gases






31. Used to fillet fish






32. Water activity - or moisture level within foods






33. To the left of the plate






34. 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






35. 20

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36. 1) reduce temperature to 70






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






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






39. Turn off the water using a towel






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






41. The most time-consuming knife






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






43. Bacteria - viruses - parasites - and fungi






44. 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






45. Second in line of responsibility after the head chef -in charge of the brigades






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






47. 180






48. Prevents hair from falling into the food






49. 40 dishes






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