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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. Develop a Verification System






2. Kitchen area






3. 7 steps






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






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






6. 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






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






8. 20

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9. Above 135






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






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






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






13. Second in line of responsibility after the captain






14. 41






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






16. Remove the heat source






17. Second most frequently used knife






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






19. Reduce temperature to 40






20. 165






21. 50






22. Liquid measures






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






24. Measuring cup






25. Tbsp






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






27. Bacteria - viruses - parasites - and fungi






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






29. 40 dishes






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






31. 8






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






33. The guests serve themselves from large platters






34. Every year






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






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






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






38. Sanitation standards for keeping food safe






39. A device used to remove crumbs from the table






40. Person responsible for running the front of the house

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41. A.k.a. cube






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






43. To the left of the plate






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






45. The most time-consuming knife






46. The most predominantly used service in the United States






47. The most commonly used knife

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48. 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






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






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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