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. Develop a Verification System






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






3. Used to fillet fish






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






5. Above 135






6. A health inspection






7. Sanitation standards for keeping food safe






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






9. Bacteria - viruses - parasites - and fungi






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






11. Every year






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






13. Turn off the water using a towel






14. Done by an approved fire extinguisher service company






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






16. 165






17. Water activity - or moisture level within foods






18. 41






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






20. Originated in Europe as an alternative to home cooking






21. Tbsp






22. A.k.a. cube






23. 7 steps






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






25. Tsp






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






27. Measuring spoon






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






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






30. Hazard Analysis Critical Control Points






31. The guests serve themselves from large platters






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






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






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






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






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






37. Measuring cup






38. 18 inches






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






40. Class A + B






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






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






43. 50






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






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






46. Second most frequently used knife






47. Liquid measures






48. 38






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






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