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. Above the plate






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






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






4. Prevents hair from falling into the food






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






6. Originated in Europe as an alternative to home cooking






7. Measuring cup






8. Above 135






9. 2 routes






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






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






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






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






14. A health inspection






15. 1/8 1/8 1-2 inches






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






17. Reduce temperature to 40






18. 1) liquid or powder chemicals 2) gases






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






20. Class A + B






21. A.k.a. cube






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






23. Remove the heat source






24. Kitchen area






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






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






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






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






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






30. Direct and cross






31. Develop a Verification System






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






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






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






35. The most commonly used knife


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






37. Turn off the water using a towel






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






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






40. 18 inches






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






42. Tsp






43. 165






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






45. 41






46. Dining room area






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






48. 180






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






50. 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