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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. 38






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






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






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






5. Tsp






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






7. The guests serve themselves from large platters






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






9. Kitchen area






10. 50






11. 40 dishes






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






13. 20

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






15. Used to fillet fish






16. A health inspection






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






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






19. A.k.a. cube






20. Water activity - or moisture level within foods






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






22. A device used to remove crumbs from the table






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






24. The most commonly used knife

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






26. To the left of the plate






27. 8






28. Hazard Analysis Critical Control Points






29. Prevents hair from falling into the food






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






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






32. Remove the heat source






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






34. 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






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






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






37. The most predominantly used service in the United States






38. The act of deliberately setting a fire






39. Below 41






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






41. Person responsible for running the front of the house

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42. 2 routes






43. Above the plate






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






45. 1 inch






46. Tbsp






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






48. Measuring spoon






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






50. The most time-consuming knife







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Can you answer 50 questions in 15 minutes?


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