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. Second most frequently used knife






2. Develop a Verification System






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






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






5. Hazard Analysis Critical Control Points






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






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






8. Receiving






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






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






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






12. Second in line of responsibility after the captain






13. Measuring cup






14. The most time-consuming knife






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






16. Turn off the water using a towel






17. 180






18. Originated in Europe as an alternative to home cooking






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






20. 2 routes






21. Above the plate






22. 8






23. Measuring spoon






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






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






26. 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






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






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






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






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






31. 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






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






33. 1/8 1/8 1-2 inches






34. The guests serve themselves from large platters






35. Every year






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






37. Direct and cross






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






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






40. A device used to remove crumbs from the table






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






42. Used to fillet fish






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






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






45. Class A + B






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






47. Liquid measures






48. Prevents hair from falling into the food






49. 38






50. 165