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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. 8






2. Bacteria - viruses - parasites - and fungi






3. A.k.a. cube






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






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






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






7. Reduce temperature to 40






8. Develop a Verification System






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






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






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






12. 1 inch






13. The most time-consuming knife






14. 40 dishes






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






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






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






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






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






20. 1/8 1/8 1-2 inches






21. The most commonly used knife

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22. Measuring spoon






23. To the left of the plate






24. The act of deliberately setting a fire






25. Used to fillet fish






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






27. 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






28. 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






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






30. 50






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






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






33. Person responsible for running the front of the house

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34. Originated in Europe as an alternative to home cooking






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






36. Done by an approved fire extinguisher service company






37. 1) reduce temperature to 70






38. A device used to remove crumbs from the table






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






40. 1) liquid or powder chemicals 2) gases






41. Water activity - or moisture level within foods






42. The most predominantly used service in the United States






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






44. Measuring cup






45. Second in line of responsibility after the captain






46. Tbsp






47. 38






48. Dining room area






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






50. Hazard Analysis Critical Control Points







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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