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Culinary Arts 102

Subject : cooking
  • Answer 50 questions in 15 minutes.
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  • 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. Dining room area

2. 18 inches

3. Done by an approved fire extinguisher service company

4. Turn off the water using a towel

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

6. 40 dishes

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

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

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

10. Person responsible for running the front of the house

11. 50

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

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

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

15. To the left of the plate

16. Liquid measures

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

18. Second in line of responsibility after the captain

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

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

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

22. Second most frequently used knife

23. 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

24. The most predominantly used service in the United States

25. 2 routes

26. Remove the heat source

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

28. Originated in Europe as an alternative to home cooking

29. A health inspection

30. Bacteria - viruses - parasites - and fungi

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

32. 20

33. Receiving

34. Water activity - or moisture level within foods

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

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

37. The act of deliberately setting a fire

38. A device used to remove crumbs from the table

39. Direct and cross

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

41. Tbsp

42. 7 steps

43. Tsp

44. The guests serve themselves from large platters

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

46. Above the plate

47. Hazard Analysis Critical Control Points

48. The most commonly used knife

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