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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. Every year






2. Reduce temperature to 40






3. Turn off the water using a towel






4. Measuring cup






5. A health inspection






6. Done by an approved fire extinguisher service company






7. Remove the heat source






8. 20

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






10. Receiving






11. To the left of the plate






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






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






14. 7 steps






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






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






17. Kitchen area






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






19. 1 inch






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






21. Above the plate






22. The act of deliberately setting a fire






23. 8






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






25. 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






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






27. 180






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






29. 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






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






31. 1) reduce temperature to 70






32. Measuring spoon






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






34. A device used to remove crumbs from the table






35. Direct and cross






36. The most commonly used knife

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37. Prevents hair from falling into the food






38. Originated in Europe as an alternative to home cooking






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






40. Above 135






41. Tsp






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






43. 2 routes






44. Class A + B






45. Used to fillet fish






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






47. Liquid measures






48. 165






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






50. 1) liquid or powder chemicals 2) gases







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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