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






2. The most time-consuming knife






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






4. Measuring spoon






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






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






7. Sanitation standards for keeping food safe






8. Water activity - or moisture level within foods






9. 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






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






11. 2 routes






12. Liquid measures






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






14. 1) liquid or powder chemicals 2) gases






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






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






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






18. 7 steps






19. 8






20. Second in line of responsibility after the captain






21. 40 dishes






22. Reduce temperature to 40






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






24. The most predominantly used service in the United States






25. 1 inch






26. Above 135






27. 18 inches






28. The most commonly used knife

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29. 50






30. Class A + B






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






32. A health inspection






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






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






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






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






37. 41






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






39. Bacteria - viruses - parasites - and fungi






40. Above the plate






41. Measuring cup






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






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






44. Dining room area






45. Prevents hair from falling into the food






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






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






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






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






50. A.k.a. cube







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Can you answer 50 questions in 15 minutes?


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