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. Tbsp






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






3. Every year






4. Class A + B






5. The act of deliberately setting a fire






6. Sanitation standards for keeping food safe






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






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






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






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






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






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






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






14. Above the plate






15. 1) liquid or powder chemicals 2) gases






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






17. Turn off the water using a towel






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






19. Dining room area






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






21. 7 steps






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






23. Bacteria - viruses - parasites - and fungi






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






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






26. Tsp






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






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






29. The most commonly used knife


30. Done by an approved fire extinguisher service company






31. 8






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






33. 41






34. Hazard Analysis Critical Control Points






35. The most predominantly used service in the United States






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






37. Below 41






38. Person responsible for running the front of the house


39. Remove the heat source






40. Prevents hair from falling into the food






41. Kitchen area






42. Reduce temperature to 40






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






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






45. 38






46. Receiving






47. 165






48. A.k.a. cube






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






50. The guests serve themselves from large platters