Test your basic knowledge |

Culinary Arts 102

Subject : cooking
  • 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 most commonly used knife

2. Measuring cup

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

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

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

6. Below 41

7. Originated in Europe as an alternative to home cooking

8. Bacteria - viruses - parasites - and fungi

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

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

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

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

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

14. Prevents hair from falling into the food

15. Class A + B

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

17. Dining room area

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

19. Second in line of responsibility after the captain

20. Measuring spoon

21. Reduce temperature to 40

22. The act of deliberately setting a fire

23. Above the plate

24. Sanitation standards for keeping food safe

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

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

27. A health inspection

28. Tsp

29. 1) reduce temperature to 70

30. 1/8 1/8 1-2 inches

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

32. 1 inch

33. 41

34. A.k.a. cube

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

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

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

38. Direct and cross

39. 1) liquid or powder chemicals 2) gases

40. 7 steps

41. 38

42. 8

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

44. Water activity - or moisture level within foods

45. Person responsible for running the front of the house

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

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

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

49. 20

50. 50