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






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






3. Done by an approved fire extinguisher service company






4. 20

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5. 18 inches






6. 1 inch






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






8. 180






9. To the left of the plate






10. Kitchen area






11. Direct and cross






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






13. Second in line of responsibility after the captain






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






15. The most commonly used knife

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






17. Measuring spoon






18. 1) reduce temperature to 70






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






20. Class A + B






21. 165






22. Down at the side - tip pointed down away from others






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






24. 38






25. A device used to remove crumbs from the table






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






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






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






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






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






31. 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






32. Second most frequently used knife






33. Person responsible for running the front of the house

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34. A.k.a. cube






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






36. Hazard Analysis Critical Control Points






37. Liquid measures






38. 1) liquid or powder chemicals 2) gases






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






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






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






42. Tbsp






43. The act of deliberately setting a fire






44. 8






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






46. Turn off the water using a towel






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






48. Dining room area






49. Water activity - or moisture level within foods






50. Above 135







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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