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. 41






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






3. Develop a Verification System






4. Reduce temperature to 40






5. Measuring spoon






6. The most commonly used knife


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






8. 2 routes






9. Above 135






10. Measuring cup






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






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






13. The act of deliberately setting a fire






14. Used to fillet fish






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






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






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






18. Done by an approved fire extinguisher service company






19. Hazard Analysis Critical Control Points






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






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






22. Turn off the water using a towel






23. The most time-consuming knife






24. To the left of the plate






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






26. Kitchen area






27. Remove the heat source






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






29. The most predominantly used service in the United States






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






31. Second most frequently used knife






32. Tsp






33. Bacteria - viruses - parasites - and fungi






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






35. Sanitation standards for keeping food safe






36. 50






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






38. Above the plate






39. 1 inch






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






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






42. Prevents hair from falling into the food






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






44. Dining room area






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






46. A device used to remove crumbs from the table






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






48. A.k.a. cube






49. A health inspection






50. 165