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. Hazard Analysis Critical Control Points






2. Prevents hair from falling into the food






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






4. The guests serve themselves from large platters






5. Tbsp






6. A device used to remove crumbs from the table






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






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






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






10. Kitchen area






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






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






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






14. Measuring spoon






15. Used to fillet fish






16. Done by an approved fire extinguisher service company






17. 2 routes






18. 7 steps






19. Measuring cup






20. To the left of the plate






21. A.k.a. cube






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






23. The most commonly used knife


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






25. The most time-consuming knife






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






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






28. Person responsible for running the front of the house


29. Above 135






30. Bacteria - viruses - parasites - and fungi






31. Develop a Verification System






32. 38






33. Class A + B






34. Environmental Protection Agency -regulates workplace safety by requiring food-service operation to track chemicals that pose a risk to health






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






36. 1) reduce temperature to 70






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






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






39. Second in line of responsibility after the captain






40. 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






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






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






43. 1/8 1/8 1-2 inches






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






45. 1 inch






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






47. Direct and cross






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






49. Above the plate






50. 50