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






2. 1) reduce temperature to 70






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






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






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






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






7. Originated in Europe as an alternative to home cooking






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






9. A device used to remove crumbs from the table






10. The most predominantly used service in the United States






11. Dining room area






12. A health inspection






13. Hazard Analysis Critical Control Points






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






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






16. Bacteria - viruses - parasites - and fungi






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






18. Remove the heat source






19. Tsp






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






21. Measuring spoon






22. 50






23. 38






24. 20


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






26. 40 dishes






27. Receiving






28. The most time-consuming knife






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






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






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






32. Above the plate






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






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






35. The guests serve themselves from large platters






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






37. Tbsp






38. Below 41






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






40. 1/8 1/8 1-2 inches






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






42. Done by an approved fire extinguisher service company






43. 1) liquid or powder chemicals 2) gases






44. To the left of the plate






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






46. 165






47. Reduce temperature to 40






48. Liquid measures






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






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