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






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






3. Receiving






4. Every year






5. Class A + B






6. Tsp






7. The guests serve themselves from large platters






8. Kitchen area






9. Above the plate






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






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






12. 180






13. Originated in Europe as an alternative to home cooking






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






15. The most commonly used knife

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16. Sanitation standards for keeping food safe






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






18. 1) liquid or powder chemicals 2) gases






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






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






21. Second in line of responsibility after the captain






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






23. Liquid measures






24. Used to fillet fish






25. Done by an approved fire extinguisher service company






26. Water activity - or moisture level within foods






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






28. The most predominantly used service in the United States






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






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






31. Develop a Verification System






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






33. 7 steps






34. Remove the heat source






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






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






37. Reduce temperature to 40






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






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






40. Turn off the water using a towel






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






42. 50






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






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






45. 20

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46. Bacteria - viruses - parasites - and fungi






47. Direct and cross






48. 18 inches






49. Person responsible for running the front of the house

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50. 1 inch







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Can you answer 50 questions in 15 minutes?


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