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. Measuring cup






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






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






4. Originated in Europe as an alternative to home cooking






5. Class A + B






6. Measuring spoon






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






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






9. Used to fillet fish






10. Sanitation standards for keeping food safe






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






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






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






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






15. 18 inches






16. 165






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






18. Hazard Analysis Critical Control Points






19. 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






20. 8






21. 2 routes






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






23. Bacteria - viruses - parasites - and fungi






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






25. 38






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






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






28. Done by an approved fire extinguisher service company






29. Kitchen area






30. Remove the heat source






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






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






33. Above the plate






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






35. The act of deliberately setting a fire






36. 1) liquid or powder chemicals 2) gases






37. To the left of the plate






38. Below 41






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






40. 41






41. 1) reduce temperature to 70






42. Tbsp






43. 180






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






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






46. Turn off the water using a towel






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






48. The most predominantly used service in the United States






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






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests