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






2. Turn off the water using a towel






3. Second in line of responsibility after the captain






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






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






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






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






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






9. Reduce temperature to 40






10. Used when trying to remove obstruction of the air pipe (a.k.a. choking)






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






12. 1) liquid or powder chemicals 2) gases






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






14. Receiving






15. Hazard Analysis Critical Control Points






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






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






18. Water activity - or moisture level within foods






19. A device used to remove crumbs from the table






20. Tbsp






21. The most commonly used knife

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22. 50






23. The most time-consuming knife






24. Person responsible for running the front of the house

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25. Direct and cross






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






27. Below 41






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






29. The most predominantly used service in the United States






30. Above 135






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






32. 41






33. Kitchen area






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






35. Liquid measures






36. Prevents hair from falling into the food






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






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






39. A health inspection






40. 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






41. Sanitation standards for keeping food safe






42. The guests serve themselves from large platters






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






44. Dining room area






45. 1/8 1/8 1-2 inches






46. Remove the heat source






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






48. Measuring spoon






49. Done by an approved fire extinguisher service company






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