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. Above 135






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






3. To the left of the plate






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






5. 41






6. Sanitation standards for keeping food safe






7. 40 dishes






8. 2 routes






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






10. A.k.a. cube






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






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






13. Receiving






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






15. Measuring spoon






16. A combination of buffet style breakfast and lunch with American service






17. Manages the buying and storing of wines - maintains proper wine inventory - counsels guests about wine choices - and serves the wine






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






19. 20


20. 180






21. 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






22. Reduce temperature to 40






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






24. 1) liquid or powder chemicals 2) gases






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






26. Turn off the water using a towel






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






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






29. 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






30. The most time-consuming knife






31. The act of deliberately setting a fire






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






33. Every year






34. Above the plate






35. 50






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






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






38. Below 41






39. Bacteria - viruses - parasites - and fungi






40. Done by an approved fire extinguisher service company






41. Tsp






42. Remove the heat source






43. The most commonly used knife


44. Second in line of responsibility after the captain






45. Class A + B






46. Develop a Verification System






47. 8






48. 38






49. The guests serve themselves from large platters






50. 7 steps