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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. Tsp






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






3. Second in line of responsibility after the captain






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






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






6. The act of deliberately setting a fire






7. 2 routes






8. Originated in Europe as an alternative to home cooking






9. Turn off the water using a towel






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






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






12. Bacteria - viruses - parasites - and fungi






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






14. Hazard Analysis Critical Control Points






15. Water activity - or moisture level within foods






16. Liquid measures






17. Class A + B






18. 1/8 1/8 1-2 inches






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






20. A.k.a. cube






21. Below 41






22. Prevents hair from falling into the food






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






24. Above the plate






25. The most commonly used knife

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26. 50






27. Second most frequently used knife






28. 20

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






30. 38






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






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






33. Every year






34. Develop a Verification System






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






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






37. Reduce temperature to 40






38. Done by an approved fire extinguisher service company






39. Sanitation standards for keeping food safe






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






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






42. 8






43. To the left of the plate






44. 1) reduce temperature to 70






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






46. 180






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






48. 165






49. The most predominantly used service in the United States






50. Tbsp







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Can you answer 50 questions in 15 minutes?


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