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






2. A.k.a. cube






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






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






5. Bacteria - viruses - parasites - and fungi






6. Above the plate






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






8. The most predominantly used service in the United States






9. 1 inch






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






11. 2 routes






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






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






14. 1) liquid or powder chemicals 2) gases






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






16. Class A + B






17. Reduce temperature to 40






18. Above 135






19. Tsp






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






21. Liquid measures






22. 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






23. Remove the heat source






24. Below 41






25. 1) reduce temperature to 70






26. 1/8 1/8 1-2 inches






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






28. 18 inches






29. Receiving






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






31. The most commonly used knife






32. Second most frequently used knife






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






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






35. Prevents hair from falling into the food






36. The guests serve themselves from large platters






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






38. Direct and cross






39. 7 steps






40. Sanitation standards for keeping food safe






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






42. A device used to remove crumbs from the table






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






44. 38






45. Water activity - or moisture level within foods






46. 40 dishes






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






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






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






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