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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. Caused by switches - wiring - and/or metals






2. Dining room area






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






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






5. 40 dishes






6. Measuring cup






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






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






9. Above 135






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






11. Reduce temperature to 40






12. Hazard Analysis Critical Control Points






13. Below 41






14. 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






15. Bacteria - viruses - parasites - and fungi






16. Above the plate






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






18. 20

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19. Second most frequently used knife






20. Liquid measures






21. 2 routes






22. Receiving






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






24. 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






25. A.k.a. cube






26. The most commonly used knife

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27. 8






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






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






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






31. Used to fillet fish






32. Second in line of responsibility after the captain






33. Develop a Verification System






34. Done by an approved fire extinguisher service company






35. Kitchen area






36. Direct and cross






37. 18 inches






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






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






40. 180






41. 38






42. To the left of the plate






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






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






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






46. A health inspection






47. Originated in Europe as an alternative to home cooking






48. 1) reduce temperature to 70






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






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







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Can you answer 50 questions in 15 minutes?


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