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Culinary Arts 102

Subject : cooking
  • 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) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware

2. A.k.a. cube

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

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

5. Bacteria - viruses - parasites - and fungi

6. Above the plate

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

8. The most predominantly used service in the United States

9. 1 inch

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

11. 2 routes

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

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

14. 1) liquid or powder chemicals 2) gases

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

16. Class A + B

17. Reduce temperature to 40

18. Above 135

19. Tsp

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

21. Liquid measures

22. 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

23. Remove the heat source

24. Below 41

25. 1) reduce temperature to 70

26. 1/8 1/8 1-2 inches

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

28. 18 inches

29. Receiving

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

31. The most commonly used knife

32. Second most frequently used knife

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

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

35. Prevents hair from falling into the food

36. The guests serve themselves from large platters

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

38. Direct and cross

39. 7 steps

40. Sanitation standards for keeping food safe

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

42. A device used to remove crumbs from the table

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

44. 38

45. Water activity - or moisture level within foods

46. 40 dishes

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

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

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

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