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) liquid or powder chemicals 2) gases






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






3. A device used to remove crumbs from the table






4. Remove the heat source






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






6. Above 135






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






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






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






10. 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






11. 1/8 1/8 1-2 inches






12. 40 dishes






13. Kitchen area






14. Sanitation standards for keeping food safe






15. The guests serve themselves from large platters






16. 1 inch






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






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






19. 20

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


20. Bacteria - viruses - parasites - and fungi






21. Measuring spoon






22. 41






23. The most time-consuming knife






24. 38






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






26. 7 steps






27. Hazard Analysis Critical Control Points






28. Water activity - or moisture level within foods






29. 8






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






31. Liquid measures






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






33. Second in line of responsibility after the captain






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






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






36. Done by an approved fire extinguisher service company






37. Caused by gas - crease - oil - and/or liquid stored under pressured






38. The most commonly used knife

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


39. Tsp






40. Class A + B






41. Every year






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






43. 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






44. Direct and cross






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






46. A health inspection






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






48. 180






49. 18 inches






50. A.k.a. cube