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. Hazard Analysis Critical Control Points






2. Sanitation standards for keeping food safe






3. 40 dishes






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






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






6. Turn off the water using a towel






7. Originated in Europe as an alternative to home cooking






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






9. Develop a Verification System






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






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






12. Prevents hair from falling into the food






13. Above 135






14. 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






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






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






17. 8






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






19. Second in line of responsibility after the captain






20. Reduce temperature to 40






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






22. Second most frequently used knife






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






24. 41






25. 165






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






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






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






29. The act of deliberately setting a fire






30. 1/8 1/8 1-2 inches






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






32. Above the plate






33. 1 inch






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






35. A health inspection






36. The most time-consuming knife






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






38. To the left of the plate






39. Every year






40. The most predominantly used service in the United States






41. The guests serve themselves from large platters






42. Bacteria - viruses - parasites - and fungi






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






44. Receiving






45. 2 routes






46. Liquid measures






47. 38






48. Person responsible for running the front of the house

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


49. 20

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


50. Done by an approved fire extinguisher service company







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests