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. Water activity - or moisture level within foods






2. 18 inches






3. 38






4. Done by an approved fire extinguisher service company






5. Second in line of responsibility after the captain






6. The most predominantly used service in the United States






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






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






9. Prevents hair from falling into the food






10. Originated in Europe as an alternative to home cooking






11. The most commonly used knife

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






13. The act of deliberately setting a fire






14. 165






15. Hazard Analysis Critical Control Points






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






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






18. 8






19. Class A + B






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






21. 20

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22. Reduce temperature to 40






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






24. Dining room area






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






26. 1 inch






27. Sanitation standards for keeping food safe






28. Tsp






29. Liquid measures






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






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






32. Measuring cup






33. 1/8 1/8 1-2 inches






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






35. Tbsp






36. Turn off the water using a towel






37. A.k.a. cube






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






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






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






41. 41






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






43. Kitchen area






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






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






46. 180






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






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






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






50. Develop a Verification System