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. 50






2. A health inspection






3. The act of deliberately setting a fire






4. Done by an approved fire extinguisher service company






5. Above the plate






6. The most time-consuming knife






7. Tbsp






8. Remove the heat source






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






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






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






12. 165






13. Sanitation standards for keeping food safe






14. Turn off the water using a towel






15. Reduce temperature to 40






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






17. 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






18. Water activity - or moisture level within foods






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






20. Dining room area






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






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






23. 2 routes






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






25. Bacteria - viruses - parasites - and fungi






26. Class A + B






27. Measuring cup






28. Used to fillet fish






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






30. 1) reduce temperature to 70






31. Above 135






32. Commands the kitchen - designs the menu - oversees its execution - oversees food costs -a.k.a. executive chef - chef de cuisine






33. Kitchen area






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






35. Every year






36. 7 steps






37. 1 inch






38. To the left of the plate






39. Second in line of responsibility after the captain






40. Person responsible for running the front of the house

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41. 40 dishes






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






43. Second most frequently used knife






44. 41






45. 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






46. Hazard Analysis Critical Control Points






47. Originated in Europe as an alternative to home cooking






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






49. 20

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