Test your basic knowledge |

Culinary Arts 102

Subject : cooking
  • 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. Water activity - or moisture level within foods

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

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

4. 180

5. Bacteria - viruses - parasites - and fungi

6. 1 inch

7. Every year

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

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

10. Person responsible for running the front of the house

11. Measuring spoon

12. 7 steps

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

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

15. Class A + B

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

17. A health inspection

18. Originated in Europe as an alternative to home cooking

19. Below 41

20. Hazard Analysis Critical Control Points

21. Receiving

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

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

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

25. 1) liquid or powder chemicals 2) gases

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

27. The most time-consuming knife

28. The most commonly used knife

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

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

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

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

33. To the left of the plate

34. Second in line of responsibility after the captain

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

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

37. Used to fillet fish

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

39. 20

40. 40 dishes

41. Develop a Verification System

42. 1/8 1/8 1-2 inches

43. Liquid measures

44. Kitchen area

45. Measuring cup

46. 165

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

48. 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

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

50. Above 135