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. 165






2. Dining room area






3. 38






4. 1) liquid or powder chemicals 2) gases






5. The act of deliberately setting a fire






6. The heel of the blade where the handle and the blade come together - providing greater strength






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






8. Below 41






9. Water activity - or moisture level within foods






10. 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






11. Done by an approved fire extinguisher service company






12. Hazard Analysis Critical Control Points






13. Second most frequently used knife






14. Every year






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






16. Class A + B






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






18. 1) reduce temperature to 70






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






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






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






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






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






24. 7 steps






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






26. Receiving






27. Bacteria - viruses - parasites - and fungi






28. The most commonly used knife

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29. Tbsp






30. 8






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






32. A health inspection






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






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






35. Measuring spoon






36. 40 dishes






37. Develop a Verification System






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






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






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






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






42. Person responsible for running the front of the house

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






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






45. A device used to remove crumbs from the table






46. 2 routes






47. Measuring cup






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






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






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