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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. Above 135






2. 50






3. Below 41






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






5. A health inspection






6. The most time-consuming knife






7. 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






8. Class A + B






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






10. The guests serve themselves from large platters






11. 1) reduce temperature to 70






12. Person responsible for running the front of the house

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






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






15. Sanitation standards for keeping food safe






16. Kitchen area






17. 1 inch






18. A device used to remove crumbs from the table






19. Turn off the water using a towel






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






21. Measuring spoon






22. 20

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






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






25. 7 steps






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






27. Second most frequently used knife






28. Second in line of responsibility after the head chef -in charge of the brigades






29. 180






30. 8






31. 165






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






33. Reduce temperature to 40






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






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






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






37. Tbsp






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






39. The act of deliberately setting a fire






40. The most predominantly used service in the United States






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






42. To the right - above the flatware - to the right of the glassware






43. Tsp






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






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






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






47. A.k.a. cube






48. Prevents hair from falling into the food






49. Measuring cup






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







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Can you answer 50 questions in 15 minutes?


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