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. 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