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Culinary Arts 102

Subject : cooking
  • Answer 50 questions in 15 minutes.
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  • 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. Food within the temperature danger zone for a certain period of time

2. 180

3. Originated in Europe as an alternative to home cooking

4. 41

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

6. 7 steps

7. Remove the heat source

8. Bacteria - viruses - parasites - and fungi

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

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

11. 38

12. Develop a Verification System

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

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

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

16. A device used to remove crumbs from the table

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

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

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

20. Above 135

21. 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

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

23. A.k.a. cube

24. Hazard Analysis Critical Control Points

25. The most predominantly used service in the United States

26. A health inspection

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

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

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

30. Prevents hair from falling into the food

31. Sanitation standards for keeping food safe

32. The guests serve themselves from large platters

33. 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

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

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

36. 165

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

38. 1/8 1/8 1-2 inches

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

40. Class A + B

41. Every year

42. Tsp

43. The act of deliberately setting a fire

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

45. Measuring cup

46. Reduce temperature to 40

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

48. Done by an approved fire extinguisher service company

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

50. 50