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. 165






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






3. 1/8 1/8 1-2 inches






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






5. Below 41






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






7. Turn off the water using a towel






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






9. 38






10. Person responsible for running the front of the house






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






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






13. 1) liquid or powder chemicals 2) gases






14. Second in line of responsibility after the captain






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






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






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






18. A health inspection






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






20. Prevents hair from falling into the food






21. A device used to remove crumbs from the table






22. The most time-consuming knife






23. The most predominantly used service in the United States






24. Develop a Verification System






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






26. The most commonly used knife






27. 180






28. 7 steps






29. 1) reduce temperature to 70






30. Second most frequently used knife






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






32. Remove the heat source






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






34. Liquid measures






35. Above 135






36. Above the plate






37. Reduce temperature to 40






38. 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






39. 2 routes






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






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






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






43. Every year






44. Hazard Analysis Critical Control Points






45. Dining room area






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






47. Measuring spoon






48. Kitchen area






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






50. Receiving