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. The guests serve themselves from large platters






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






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






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






5. Tsp






6. Measuring spoon






7. Hazard Analysis Critical Control Points






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






9. 8






10. Second in line of responsibility after the head chef -in charge of the brigades






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






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






13. 180






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






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






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






17. Second most frequently used knife






18. A health inspection






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






20. 7 steps






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






22. Liquid measures






23. 41






24. 1/8 1/8 1-2 inches






25. Dining room area






26. 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






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






28. Class A + B






29. The act of deliberately setting a fire






30. The most time-consuming knife






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






32. Above the plate






33. Kitchen area






34. Reduce temperature to 40






35. Turn off the water using a towel






36. 38






37. A device used to remove crumbs from the table






38. To the left of the plate






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






40. 1) reduce temperature to 70






41. Second in line of responsibility after the captain






42. 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






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






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






45. 50






46. Remove the heat source






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






48. Develop a Verification System






49. Measuring cup






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