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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. Above 135






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






3. Reduce temperature to 40






4. Prevents hair from falling into the food






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






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






7. 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






8. Dining room area






9. A.k.a. cube






10. Sanitation standards for keeping food safe






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






12. Bacteria - viruses - parasites - and fungi






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






14. Receiving






15. Below 41






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






17. A device used to remove crumbs from the table






18. 7 steps






19. 2 routes






20. 8






21. 180






22. Liquid measures






23. Measuring spoon






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






25. The most time-consuming knife






26. 1) liquid or powder chemicals 2) gases






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






28. Second in line of responsibility after the captain






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






30. Person responsible for running the front of the house

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31. Kitchen area






32. Water activity - or moisture level within foods






33. Class A + B






34. The guests serve themselves from large platters






35. Tbsp






36. Originated in Europe as an alternative to home cooking






37. Turn off the water using a towel






38. 18 inches






39. Develop a Verification System






40. 1) reduce temperature to 70






41. 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






42. Remove the heat source






43. 50






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






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






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






47. A health inspection






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






49. 20

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







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Can you answer 50 questions in 15 minutes?


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