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. 1) reduce temperature to 70






2. A.k.a. cube






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






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






5. 1) liquid or powder chemicals 2) gases






6. 165






7. Turn off the water using a towel






8. Second in line of responsibility after the captain






9. Done by an approved fire extinguisher service company






10. Second most frequently used knife






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






12. Above the plate






13. The most time-consuming knife






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






15. Measuring cup






16. Sanitation standards for keeping food safe






17. Originated in Europe as an alternative to home cooking






18. 1 inch






19. Below 41






20. Used to fillet fish






21. Measuring spoon






22. The most predominantly used service in the United States






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






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






25. Class A + B






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






27. 50






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






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






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






31. 2 routes






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






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






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






35. Develop a Verification System






36. Water activity - or moisture level within foods






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






38. 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






39. Prevents hair from falling into the food






40. Direct and cross






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






42. 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






43. Remove the heat source






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






45. 40 dishes






46. Receiving






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






48. 8






49. Bacteria - viruses - parasites - and fungi






50. Above 135