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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. Remove the heat source






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






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






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






5. Tsp






6. A.k.a. cube






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






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






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






10. 180






11. Class A + B






12. 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






13. 50






14. Caused by gas - crease - oil - and/or liquid stored under pressured






15. Measuring cup






16. 20

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17. Develop a Verification System






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






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






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






21. Above the plate






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






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






24. 38






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






26. The guests serve themselves from large platters






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






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






29. A health inspection






30. Done by an approved fire extinguisher service company






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






32. Below 41






33. The act of deliberately setting a fire






34. Liquid measures






35. 2 routes






36. 7 steps






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






38. 1 inch






39. 8






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






41. 41






42. Above 135






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






44. The most time-consuming knife






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






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






47. Second in line of responsibility after the captain






48. Kitchen area






49. Every year






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







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Can you answer 50 questions in 15 minutes?


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