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 group of workers assigned a specific set of tasks






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






3. Used to fillet fish






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






5. Kitchen area






6. Measuring spoon






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






8. 2 routes






9. A.k.a. cube






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






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






12. Develop a Verification System






13. Tsp






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






15. Hazard Analysis Critical Control Points






16. The most time-consuming knife






17. To the left of the plate






18. The utensils used first should be placed on the outside






19. 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






20. Remove the heat source






21. Second most frequently used knife






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






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






24. 1) liquid or powder chemicals 2) gases






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






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






27. 41






28. 165






29. The most predominantly used service in the United States






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






31. Done by an approved fire extinguisher service company






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






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






34. Sanitation standards for keeping food safe






35. Every year






36. Prevents hair from falling into the food






37. 1) reduce temperature to 70






38. 8






39. A device used to remove crumbs from the table






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






41. A health inspection






42. 7 steps






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






44. Liquid measures






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






46. Second in line of responsibility after the captain






47. 50






48. Originated in Europe as an alternative to home cooking






49. Measuring cup






50. Above the plate