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






2. Prevents hair from falling into the food






3. Above 135






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






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






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






7. A device used to remove crumbs from the table






8. Reduce temperature to 40






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






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






11. The guests serve themselves from large platters






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






13. Measuring cup






14. Dining room area






15. Water activity - or moisture level within foods






16. Sanitation standards for keeping food safe






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






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






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






20. Food - Acidity - Temperature - Time - Oxygen - Moisture - what parasites need in order to grow






21. Used to fillet fish






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






23. Kitchen area






24. 40 dishes






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






26. Above the plate






27. Measuring spoon






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






29. 2 routes






30. Second most frequently used knife






31. A.k.a. cube






32. Turn off the water using a towel






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






34. Bacteria - viruses - parasites - and fungi






35. Class A + B






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






37. 165






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






39. 7 steps






40. Hazard Analysis Critical Control Points






41. 8






42. 180






43. The most predominantly used service in the United States






44. The most time-consuming knife






45. 18 inches






46. Every year






47. Direct and cross






48. 38






49. 50






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