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. Above the plate






2. 1) liquid or powder chemicals 2) gases






3. Below 41






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






5. 40 dishes






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






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






8. To the left of the plate






9. 7 steps






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






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






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






13. Reduce temperature to 40






14. 41






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






16. Tsp






17. Develop a Verification System






18. Direct and cross






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






20. Turn off the water using a towel






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






22. Second most frequently used knife






23. 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






24. Used to fillet fish






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






26. 1) reduce temperature to 70






27. The guests serve themselves from large platters






28. Prevents hair from falling into the food






29. Done by an approved fire extinguisher service company






30. A device used to remove crumbs from the table






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






32. Class A + B






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






34. Above 135






35. Tbsp






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






37. Remove the heat source






38. Liquid measures






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






40. 50






41. Hazard Analysis Critical Control Points






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






43. Every year






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






45. 1/8 1/8 1-2 inches






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






47. Dining room area






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






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






50. The most time-consuming knife