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. Kitchen area






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






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






4. 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






5. Direct and cross






6. The most commonly used knife

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7. 8






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






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






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






11. 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






12. Tbsp






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






14. 38






15. Hazard Analysis Critical Control Points






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






17. Dining room area






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






19. Water activity - or moisture level within foods






20. 50






21. Remove the heat source






22. 18 inches






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






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






25. Liquid measures






26. Originated in Europe as an alternative to home cooking






27. Below 41






28. Bacteria - viruses - parasites - and fungi






29. A.k.a. cube






30. Person responsible for running the front of the house

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31. 180






32. To the left of the plate






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






34. Done by an approved fire extinguisher service company






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






36. Receiving






37. 41






38. Second in line of responsibility after the captain






39. 1) reduce temperature to 70






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






41. Class A + B






42. Second most frequently used knife






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






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






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






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






47. 165






48. Measuring cup






49. 7 steps






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