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. 1) reduce temperature to 70






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






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






4. Person responsible for running the front of the house

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






6. Liquid measures






7. 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






8. 20

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9. 8






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






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






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






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






14. To the left of the plate






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






16. 38






17. The act of deliberately setting a fire






18. 41






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






20. The most predominantly used service in the United States






21. Measuring cup






22. The guests serve themselves from large platters






23. Sanitation standards for keeping food safe






24. Every year






25. 1/8 1/8 1-2 inches






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






27. Reduce temperature to 40






28. Kitchen area






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






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






31. Turn off the water using a towel






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






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






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






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






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






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






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






39. The most time-consuming knife






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






41. Originated in Europe as an alternative to home cooking






42. Develop a Verification System






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






44. Below 41






45. 1 inch






46. Above the plate






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






48. Second in line of responsibility after the captain






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






50. Direct and cross