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






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






3. Dining room area






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






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






6. Second in line of responsibility after the captain






7. 41






8. Liquid measures






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






10. Tbsp






11. 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






12. Tsp






13. Reduce temperature to 40






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






15. Receiving






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






17. Measuring spoon






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






19. Done by an approved fire extinguisher service company






20. A.k.a. cube






21. 20

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22. Hazard Analysis Critical Control Points






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






24. Sanitation standards for keeping food safe






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






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






27. The correction of food in their specific temperature danger zone






28. 50






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






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






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






32. Develop a Verification System






33. Measuring cup






34. Used to fillet fish






35. Person responsible for running the front of the house

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36. The most predominantly used service in the United States






37. 38






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






39. Direct and cross






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






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






42. 1/8 1/8 1-2 inches






43. 165






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






45. 2 routes






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






47. Above the plate






48. Every year






49. The most commonly used knife

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50. 1 inch