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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. 50






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






4. Water activity - or moisture level within foods






5. 2 routes






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






7. Tbsp






8. Receiving






9. Sanitation standards for keeping food safe






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






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






12. To the left of the plate






13. 8






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






15. 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






16. 40 dishes






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






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






19. Reduce temperature to 40






20. Below 41






21. Originated in Europe as an alternative to home cooking






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






23. Used to fillet fish






24. Measuring spoon






25. 38






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






27. 165






28. Used when trying to remove obstruction of the air pipe (a.k.a. choking)






29. Every year






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






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






32. 1/8 1/8 1-2 inches






33. Person responsible for running the front of the house

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34. A health inspection






35. 7 steps






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






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






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






39. The most commonly used knife

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40. 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






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






42. 1) liquid or powder chemicals 2) gases






43. Dining room area






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






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






46. 41






47. Tsp






48. Measuring cup






49. Prevents hair from falling into the food






50. 1) reduce temperature to 70







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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