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) liquid or powder chemicals 2) gases






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






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






4. Develop a Verification System






5. Second most frequently used knife






6. Every year






7. Liquid measures






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






9. To the left of the plate






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






11. A.k.a. cube






12. 40 dishes






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






14. A device used to remove crumbs from the table






15. 50






16. Above 135






17. Tbsp






18. Direct and cross






19. The most time-consuming knife






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






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






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






23. 20


24. Hazard Analysis Critical Control Points






25. Kitchen area






26. 180






27. 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






28. 8






29. Second in line of responsibility after the captain






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






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






32. 7 steps






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






34. Reduce temperature to 40






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






36. Prevents hair from falling into the food






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






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






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






40. Used to fillet fish






41. Turn off the water using a towel






42. 38






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






44. 1 inch






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






46. Dining room area






47. The most predominantly used service in the United States






48. Bacteria - viruses - parasites - and fungi






49. 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






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