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. Direct and cross






2. Sanitation standards for keeping food safe






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






4. 20


5. The most commonly used knife


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






7. Done by an approved fire extinguisher service company






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






9. 7 steps






10. 165






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






12. To the left of the plate






13. Dining room area






14. Reduce temperature to 40






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






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






17. Liquid measures






18. Receiving






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






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






21. Above 135






22. Every year






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






24. A device used to remove crumbs from the table






25. Used to fillet fish






26. Measuring cup






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






28. 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






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






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






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






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






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






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






35. 38






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






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






38. A health inspection






39. A.k.a. cube






40. 180






41. Develop a Verification System






42. Prevents hair from falling into the food






43. The most time-consuming knife






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






45. The guests serve themselves from large platters






46. Second most frequently used knife






47. 1 inch






48. Originated in Europe as an alternative to home cooking






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






50. Above the plate