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. Kitchen area






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






3. Turn off the water using a towel






4. Done by an approved fire extinguisher service company






5. Originated in Europe as an alternative to home cooking






6. 50






7. Sanitation standards for keeping food safe






8. Class A + B






9. 180






10. Used to fillet fish






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






12. Tsp






13. 8






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






15. 40 dishes






16. 18 inches






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






18. Measuring spoon






19. Dining room area






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






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. When the food is placed on the table in serving dishes and the guests serve themselves






23. 1/8 1/8 1-2 inches






24. A device used to remove crumbs from the table






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






26. Hazard Analysis Critical Control Points






27. To the right of the plate - in line with the knife






28. Remove the heat source






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






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






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






32. Below 41






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. The correction of food in their specific temperature danger zone






35. Second most frequently used knife






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






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






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






39. 1) reduce temperature to 70






40. A health inspection






41. 7 steps






42. 1 inch






43. 1) liquid or powder chemicals 2) gases






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






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






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






47. A.k.a. cube






48. Tbsp






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






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