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






3. Hazard Analysis Critical Control Points






4. A health inspection






5. The most predominantly used service in the United States






6. To the left of the plate






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






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






9. 180






10. Class A + B






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






12. 2 routes






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






14. The most time-consuming knife






15. Water activity - or moisture level within foods






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






17. Receiving






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. A group of workers assigned a specific set of tasks






21. 1) liquid or powder chemicals 2) gases






22. 8






23. Originated in Europe as an alternative to home cooking






24. Used to fillet fish






25. Bacteria - viruses - parasites - and fungi






26. 1) reduce temperature to 70






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






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






29. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion






30. 165






31. A device used to remove crumbs from the table






32. 40 dishes






33. 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






34. 41






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






36. Below 41






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






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






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






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






41. A.k.a. cube






42. Sanitation standards for keeping food safe






43. Dining room area






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






45. The act of deliberately setting a fire






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






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






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






49. Second most frequently used knife






50. Dishes are prepared and finished off at the table -use of a cart