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






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






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






4. Kitchen area






5. Used to fillet fish






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






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






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






9. To the left of the plate






10. Direct and cross






11. Every year






12. Sanitation standards for keeping food safe






13. A device used to remove crumbs from the table






14. The guests serve themselves from large platters






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






16. Develop a Verification System






17. 20


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






19. 1) reduce temperature to 70






20. Bacteria - viruses - parasites - and fungi






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






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






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






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






25. 1) liquid or powder chemicals 2) gases






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






27. 180






28. A health inspection






29. 7 steps






30. 8






31. The most predominantly used service in the United States






32. 2 routes






33. 41






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






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






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






37. 40 dishes






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






39. Originated in Europe as an alternative to home cooking






40. 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






41. Above 135






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






43. 1 inch






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






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






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






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






48. Class A + B






49. Reduce temperature to 40






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