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






2. 1) reduce temperature to 70






3. 1/8 1/8 1-2 inches






4. A.k.a. cube






5. Second most frequently used knife






6. Bacteria - viruses - parasites - and fungi






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






8. The act of deliberately setting a fire






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






10. 180






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






12. Prevents hair from falling into the food






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






14. The most predominantly used service in the United States






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






16. 38






17. Second in line of responsibility after the captain






18. Class A + B






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






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






21. A health inspection






22. Dining room area






23. Reduce temperature to 40






24. The most commonly used knife


25. Hazard Analysis Critical Control Points






26. The most time-consuming knife






27. 2 routes






28. Originated in Europe as an alternative to home cooking






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






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






31. Liquid measures






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






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






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






35. Measuring cup






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






37. Above the plate






38. A device used to remove crumbs from the table






39. Every year






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. Person responsible for running the front of the house


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






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






44. Used to fillet fish






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






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






47. Water activity - or moisture level within foods






48. 1) liquid or powder chemicals 2) gases






49. Remove the heat source






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