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






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






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






4. Bacteria - viruses - parasites - and fungi






5. Second in line of responsibility after the captain






6. Turn off the water using a towel






7. Used to fillet fish






8. Above the plate






9. 1) reduce temperature to 70






10. Tsp






11. The act of deliberately setting a fire






12. Measuring spoon






13. 20

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14. 1/8 1/8 1-2 inches






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






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






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






18. 165






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






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






21. Dining room area






22. Water activity - or moisture level within foods






23. 1) liquid or powder chemicals 2) gases






24. Reduce temperature to 40






25. 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






26. A device used to remove crumbs from the table






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






28. Person responsible for running the front of the house

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29. Second most frequently used knife






30. Tbsp






31. The most predominantly used service in the United States






32. 1 inch






33. Hazard Analysis Critical Control Points






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






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






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






37. 50






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






39. The most time-consuming knife






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






41. 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






42. 18 inches






43. 7 steps






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






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






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






47. Above 135






48. Done by an approved fire extinguisher service company






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






50. A.k.a. cube







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Can you answer 50 questions in 15 minutes?


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