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. Originated in Europe as an alternative to home cooking






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






3. 180






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






5. Water activity - or moisture level within foods






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






7. The most time-consuming knife






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






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






10. A device used to remove crumbs from the table






11. 18 inches






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






13. Second in line of responsibility after the captain






14. Hazard Analysis Critical Control Points






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






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






17. Used to fillet fish






18. 7 steps






19. Tbsp






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






21. 1) liquid or powder chemicals 2) gases






22. Every year






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






24. Bacteria - viruses - parasites - and fungi






25. Done by an approved fire extinguisher service company






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






27. Liquid measures






28. Kitchen area






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






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






31. 40 dishes






32. 8






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






34. Direct and cross






35. A health inspection






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






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






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






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






40. Turn off the water using a towel






41. To the left of the plate






42. 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






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






44. Caused by electrical equipment - cords - outlets - circuits - motors - switches - and/or wiring






45. Remove the heat source






46. Measuring cup






47. The most predominantly used service in the United States






48. 1/8 1/8 1-2 inches






49. Dining room area






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