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. Every year






2. 8






3. Measuring spoon






4. 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






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






6. Kitchen area






7. Reduce temperature to 40






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






9. Class A + B






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






11. Sanitation standards for keeping food safe






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






13. Second in line of responsibility after the captain






14. The most predominantly used service in the United States






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






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






17. Develop a Verification System






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






19. Liquid measures






20. 1) reduce temperature to 70






21. Below 41






22. Dining room area






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






24. Bacteria - viruses - parasites - and fungi






25. A health inspection






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






27. Used to fillet fish






28. 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






29. Second most frequently used knife






30. Direct and cross






31. To the left of the plate






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






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






34. A device used to remove crumbs from the table






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






36. Originated in Europe as an alternative to home cooking






37. 165






38. 18 inches






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






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






41. Above the plate






42. The most commonly used knife

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






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






45. Hazard Analysis Critical Control Points






46. 7 steps






47. 41






48. 38






49. Tbsp






50. 20

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