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. Caused by switches - wiring - and/or metals






2. 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






3. Class A + B






4. Tbsp






5. Develop a Verification System






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






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






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






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






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






11. 41






12. Every year






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






14. Below 41






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






16. 20






17. Originated in Europe as an alternative to home cooking






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






19. Above 135






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






21. Water activity - or moisture level within foods






22. To the left of the plate






23. 165






24. A health inspection






25. Dining room area






26. 2 routes






27. Sanitation standards for keeping food safe






28. Measuring cup






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






30. Reduce temperature to 40






31. The guests serve themselves from large platters






32. 50






33. Direct and cross






34. 1) reduce temperature to 70






35. Person responsible for running the front of the house






36. Tsp






37. The act of deliberately setting a fire






38. 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






39. Second most frequently used knife






40. Receiving






41. 1/8 1/8 1-2 inches






42. 38






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






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






45. 1) liquid or powder chemicals 2) gases






46. 40 dishes






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






48. Used to fillet fish






49. Measuring spoon






50. 8