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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. 7 steps






2. Class A + B






3. A device used to remove crumbs from the table






4. Done by an approved fire extinguisher service company






5. 1/8 1/8 1-2 inches






6. 18 inches






7. Used to fillet fish






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






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






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






11. 165






12. 180






13. A.k.a. cube






14. Tbsp






15. Measuring cup






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






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






18. 8






19. The act of deliberately setting a fire






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






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






22. Originated in Europe as an alternative to home cooking






23. A health inspection






24. Liquid measures






25. 1) reduce temperature to 70






26. Person responsible for running the front of the house

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






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






29. 2 routes






30. To the left of the plate






31. 1) liquid or powder chemicals 2) gases






32. Direct and cross






33. Bacteria - viruses - parasites - and fungi






34. Dining room area






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






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






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






38. 1 inch






39. Prevents hair from falling into the food






40. Water activity - or moisture level within foods






41. 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






42. 1) on the plate 2) right side of the place setting 3) under the silverware 4) between the flatware






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






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






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






46. Hazard Analysis Critical Control Points






47. Kitchen area






48. Develop a Verification System






49. 50






50. Sanitation standards for keeping food safe







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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