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






2. 180






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






4. A health inspection






5. 50






6. Measuring spoon






7. 1) liquid or powder chemicals 2) gases






8. Above 135






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






10. Above the plate






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






12. 41






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






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






15. Sanitation standards for keeping food safe






16. 2 routes






17. A device used to remove crumbs from the table






18. 20

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






20. Receiving






21. 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






22. 165






23. 40 dishes






24. Done by an approved fire extinguisher service company






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






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






27. 1) reduce temperature to 70






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






29. The act of deliberately setting a fire






30. Kitchen area






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






32. Liquid measures






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






34. Used to fillet fish






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






36. Tbsp






37. Second in line of responsibility after the captain






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






39. 1/8 1/8 1-2 inches






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






41. Remove the heat source






42. 8






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






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






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






46. The most predominantly used service in the United States






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






48. To the left of the plate






49. 18 inches






50. The guests serve themselves from large platters







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Can you answer 50 questions in 15 minutes?


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