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. Remove the heat source






2. The most commonly used knife

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


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






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






5. Below 41






6. A health inspection






7. Above 135






8. Measuring spoon






9. 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






10. 41






11. The act of deliberately setting a fire






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






13. Hazard Analysis Critical Control Points






14. 38






15. 18 inches






16. Reduce temperature to 40






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






18. 2 routes






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






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






21. 1/8 1/8 1-2 inches






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






23. Receiving






24. Originated in Europe as an alternative to home cooking






25. Every year






26. Develop a Verification System






27. Tbsp






28. Bacteria - viruses - parasites - and fungi






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






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






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






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






33. The most predominantly used service in the United States






34. Above the plate






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






36. Measuring cup






37. Kitchen area






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






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






40. Used to fillet fish






41. Water activity - or moisture level within foods






42. 165






43. Direct and cross






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






45. Tsp






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






47. A.k.a. cube






48. 40 dishes






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






50. Dining room area






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