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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. Dining room area






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






3. To the left of the plate






4. Develop a Verification System






5. The guests serve themselves from large platters






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






7. Liquid measures






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






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






10. Remove the heat source






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






12. 1) liquid or powder chemicals 2) gases






13. Hazard Analysis Critical Control Points






14. 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






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






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






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






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






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






20. The most commonly used knife

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21. 1 inch






22. Originated in Europe as an alternative to home cooking






23. 1/8 1/8 1-2 inches






24. Receiving






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






26. The most predominantly used service in the United States






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






28. Sanitation standards for keeping food safe






29. Tsp






30. 50






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






32. Above 135






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






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






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






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






37. Water activity - or moisture level within foods






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






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






40. Tbsp






41. 7 steps






42. Class A + B






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






44. Second most frequently used knife






45. 40 dishes






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






47. Second in line of responsibility after the captain






48. 18 inches






49. 1) reduce temperature to 70






50. 2 routes