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Culinary Arts 102

Subject : cooking
  • 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. A combination of buffet style breakfast and lunch with American service

2. 20

3. The act of deliberately setting a fire

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

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

6. Second in line of responsibility after the captain

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

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

9. Above the plate

10. 1/8 1/8 1-2 inches

11. Second most frequently used knife

12. The most time-consuming knife

13. 8

14. A.k.a. cube

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

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

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

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

19. A health inspection

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

21. 1) liquid or powder chemicals 2) gases

22. Turn off the water using a towel

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

24. Direct and cross

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

26. Class A + B

27. Person responsible for running the front of the house

28. The guests serve themselves from large platters

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

30. 41

31. Water activity - or moisture level within foods

32. 180

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

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

35. Kitchen area

36. Remove the heat source

37. To the left of the plate

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

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

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

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

42. 1 inch

43. Develop a Verification System

44. A device used to remove crumbs from the table

45. Every year

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

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

48. Dining room area

49. 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

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