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






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






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






4. Water activity - or moisture level within foods






5. Develop a Verification System






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






7. Below 41






8. Done by an approved fire extinguisher service company






9. 50






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






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






12. Second most frequently used knife






13. A.k.a. cube






14. Second in line of responsibility after the captain






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






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






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






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






19. Remove the heat source






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






21. Every year






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






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






24. 38






25. Liquid measures






26. 41






27. 165






28. Measuring spoon






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






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






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






32. 180






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






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






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






36. 18 inches






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






38. Turn off the water using a towel






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






40. 40 dishes






41. A device used to remove crumbs from the table






42. Above the plate






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






44. Reduce temperature to 40






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






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






47. 1) liquid or powder chemicals 2) gases






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






49. The most predominantly used service in the United States






50. Prevents hair from falling into the food