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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. The most time-consuming knife






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






3. Above the plate






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






5. Measuring spoon






6. 2 routes






7. Develop a Verification System






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






9. 20

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10. Dining room area






11. Reduce temperature to 40






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






13. Class A + B






14. Originated in Europe as an alternative to home cooking






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






16. 1) reduce temperature to 70






17. The most predominantly used service in the United States






18. Below 41






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






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






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






22. Direct and cross






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






24. 7 steps






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






26. 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






27. Remove the heat source






28. A device used to remove crumbs from the table






29. Done by an approved fire extinguisher service company






30. 41






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






32. The guests serve themselves from large platters






33. 1 inch






34. Measuring cup






35. Second most frequently used knife






36. Kitchen area






37. 50






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






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






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






41. Water activity - or moisture level within foods






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






43. Tbsp






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






45. Person responsible for running the front of the house

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






47. Turn off the water using a towel






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






49. 8






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







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Can you answer 50 questions in 15 minutes?


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