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






2. 20






3. The act of deliberately setting a fire






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






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






6. Second in line of responsibility after the captain






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






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






9. Above the plate






10. 1/8 1/8 1-2 inches






11. Second most frequently used knife






12. The most time-consuming knife






13. 8






14. A.k.a. cube






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






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






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






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






19. A health inspection






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






21. 1) liquid or powder chemicals 2) gases






22. Turn off the water using a towel






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






24. Direct and cross






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






26. Class A + B






27. Person responsible for running the front of the house






28. The guests serve themselves from large platters






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






30. 41






31. Water activity - or moisture level within foods






32. 180






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






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






35. Kitchen area






36. Remove the heat source






37. To the left of the plate






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






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






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






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






42. 1 inch






43. Develop a Verification System






44. A device used to remove crumbs from the table






45. Every year






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






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






48. Dining room area






49. 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






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