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. Every year






2. 50






3. Person responsible for running the front of the house


4. Prevents hair from falling into the food






5. To the left of the plate






6. The most predominantly used service in the United States






7. 180






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






9. 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






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






11. Direct and cross






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






13. 20


14. Above the plate






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






16. 1/8 1/8 1-2 inches






17. 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






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






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






20. Sanitation standards for keeping food safe






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






22. 40 dishes






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






24. 41






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






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






27. 8






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






29. The most commonly used knife


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






31. A.k.a. cube






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






33. Receiving






34. Measuring cup






35. 1 inch






36. Develop a Verification System






37. Kitchen area






38. Liquid measures






39. 2 routes






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






41. Bacteria - viruses - parasites - and fungi






42. Used to fillet fish






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






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






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






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






47. Hazard Analysis Critical Control Points






48. A health inspection






49. 165






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