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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. Done by an approved fire extinguisher service company






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






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






4. The act of deliberately setting a fire






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






6. Measuring spoon






7. 165






8. 1 inch






9. 18 inches






10. Measuring cup






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






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






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






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






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






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






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






18. 7 steps






19. Liquid measures






20. 180






21. 38






22. A device used to remove crumbs from the table






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






24. The most commonly used knife

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25. Person responsible for running the front of the house

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






27. The most time-consuming knife






28. Used to fillet fish






29. A group of workers assigned a specific set of tasks






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






31. Kitchen area






32. The most predominantly used service in the United States






33. Direct and cross






34. Second in line of responsibility after the captain






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






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






37. Remove the heat source






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






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






40. Above 135






41. 1) reduce temperature to 70






42. Hazard Analysis Critical Control Points






43. Reduce temperature to 40






44. Dining room area






45. Originated in Europe as an alternative to home cooking






46. Above the plate






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






48. Water activity - or moisture level within foods






49. 20

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50. 1) liquid or powder chemicals 2) gases







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Can you answer 50 questions in 15 minutes?


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