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






2. Originated in Europe as an alternative to home cooking






3. Develop a Verification System






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






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






6. Prevents hair from falling into the food






7. 165






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






9. Water activity - or moisture level within foods






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






11. Person responsible for running the front of the house

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12. 18 inches






13. A device used to remove crumbs from the table






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






15. 40 dishes






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






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






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






19. Dining room area






20. The most time-consuming knife






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






22. Above the plate






23. Above 135






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






25. 7 steps






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






27. 50






28. 2 routes






29. A health inspection






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






31. 41






32. Used to fillet fish






33. 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






34. 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






35. Second most frequently used knife






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






37. 1 inch






38. Every year






39. Kitchen area






40. 180






41. Sanitation standards for keeping food safe






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






43. To the left of the plate






44. Remove the heat source






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






46. 1) reduce temperature to 70






47. A.k.a. cube






48. 8






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






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