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






2. 40 dishes






3. 38






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






5. 7 steps






6. A.k.a. cube






7. Above the plate






8. Done by an approved fire extinguisher service company






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






10. Tbsp






11. 8






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






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






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






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






16. Bacteria - viruses - parasites - and fungi






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






18. 50






19. 165






20. Second most frequently used knife






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






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






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






24. Person responsible for running the front of the house

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






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






27. Sanitation standards for keeping food safe






28. A device used to remove crumbs from the table






29. Develop a Verification System






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






31. 1) reduce temperature to 70






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






33. Dining room area






34. Remove the heat source






35. The most time-consuming knife






36. 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






37. 2 routes






38. Hazard Analysis Critical Control Points






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






40. To the left of the plate






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






42. Direct and cross






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






44. Prevents hair from falling into the food






45. 1/8 1/8 1-2 inches






46. Water activity - or moisture level within foods






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






48. The act of deliberately setting a fire






49. Receiving






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







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Can you answer 50 questions in 15 minutes?


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