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






2. 7 steps






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






4. 1 inch






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






6. Class A + B






7. Above the plate






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






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






10. Second most frequently used knife






11. Hazard Analysis Critical Control Points






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






13. A device used to remove crumbs from the table






14. The act of deliberately setting a fire






15. The most time-consuming knife






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






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






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






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






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






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






22. 40 dishes






23. 41






24. Below 41






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






26. Bacteria - viruses - parasites - and fungi






27. Done by an approved fire extinguisher service company






28. Every year






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






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






31. A health inspection






32. The most predominantly used service in the United States






33. Dining room area






34. Water activity - or moisture level within foods






35. Measuring spoon






36. Above 135






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






38. Develop a Verification System






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






40. 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






41. Used to fillet fish






42. Direct and cross






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






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






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






46. Sanitation standards for keeping food safe






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






48. 50






49. Liquid measures






50. 180