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. Direct and cross






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






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






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






5. 8






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






7. A.k.a. cube






8. 1) reduce temperature to 70






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






10. 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






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






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






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






14. Turn off the water using a towel






15. 38






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






17. Measuring cup






18. The most predominantly used service in the United States






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






20. Second most frequently used knife






21. Tsp






22. 18 inches






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






24. Sanitation standards for keeping food safe






25. Water activity - or moisture level within foods






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






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






28. Below 41






29. Above the plate






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






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






32. The guests serve themselves from large platters






33. Second in line of responsibility after the captain






34. Originated in Europe as an alternative to home cooking






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






36. Measuring spoon






37. Above 135






38. The most time-consuming knife






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






40. 1/8 1/8 1-2 inches






41. A health inspection






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






43. Tbsp






44. Hazard Analysis Critical Control Points






45. 7 steps






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






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






48. 40 dishes






49. 1 inch






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