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. Direct and cross






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






3. Develop a Verification System






4. Hazard Analysis Critical Control Points






5. 7 steps






6. Remove the heat source






7. Sanitation standards for keeping food safe






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






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






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






11. 50






12. Measuring spoon






13. 180






14. Prevents hair from falling into the food






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






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






17. Tsp






18. The guests serve themselves from large platters






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






20. Above 135






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






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






23. Caused by gas - crease - oil - and/or liquid stored under pressured






24. Every year






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






26. Tbsp






27. 8






28. Class A + B






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






30. Bacteria - viruses - parasites - and fungi






31. 1 inch






32. Second in line of responsibility after the captain






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






34. A health inspection






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






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






37. 1/8 1/8 1-2 inches






38. Measuring cup






39. 40 dishes






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






41. 1) liquid or powder chemicals 2) gases






42. The most predominantly used service in the United States






43. 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






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






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






46. Used to fillet fish






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






48. To the left of the plate






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






50. The act of deliberately setting a fire