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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. Turn off the water using a towel






2. Liquid measures






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






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






5. Class A + B






6. Reduce temperature to 40






7. 1/8 1/8 1-2 inches






8. 38






9. Tbsp






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






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






12. Below 41






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






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






15. Second in line of responsibility after the captain






16. Sanitation standards for keeping food safe






17. The most time-consuming knife






18. 8






19. 180






20. Every year






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






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






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






24. Measuring cup






25. Direct and cross






26. 1) reduce temperature to 70






27. A health inspection






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






29. Bacteria - viruses - parasites - and fungi






30. Originated in Europe as an alternative to home cooking






31. 1 inch






32. 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






33. The dishware and utensils used in the dining room - both on and off the table






34. The most commonly used knife

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35. Water activity - or moisture level within foods






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






37. The guests serve themselves from large platters






38. The act of deliberately setting a fire






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






40. A.k.a. cube






41. Done by an approved fire extinguisher service company






42. Second most frequently used knife






43. 1) liquid or powder chemicals 2) gases






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






45. 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






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






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






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






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






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







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Can you answer 50 questions in 15 minutes?


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