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. 8






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






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






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






5. Done by an approved fire extinguisher service company






6. Turn off the water using a towel






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






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






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






10. The most predominantly used service in the United States






11. 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






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






13. 41






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






15. Second most frequently used knife






16. The act of deliberately setting a fire






17. Measuring cup






18. 180






19. Remove the heat source






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






21. 20


22. 1 inch






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. A device used to remove crumbs from the table






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






26. The most time-consuming knife






27. Above the plate






28. A health inspection






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






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






31. Dining room area






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






33. Person responsible for running the front of the house


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






35. Above 135






36. 1) reduce temperature to 70






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






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






39. Sanitation standards for keeping food safe






40. Bacteria - viruses - parasites - and fungi






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






42. Tbsp






43. Below 41






44. 18 inches






45. 165






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






47. Receiving






48. 50






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






50. 38