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. Kitchen area






2. Below 41






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






4. 1 inch






5. 1/8 1/8 1-2 inches






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






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






8. Above 135






9. A.k.a. cube






10. Class A + B






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






12. Remove the heat source






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






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






15. Liquid measures






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






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






18. Measuring cup






19. The most time-consuming knife






20. Reduce temperature to 40






21. Prevents hair from falling into the food






22. To the left of the plate






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






24. Tsp






25. 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






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






27. Tbsp






28. 18 inches






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






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






31. 8






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






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






34. Develop a Verification System






35. Water activity - or moisture level within foods






36. Second in line of responsibility after the captain






37. Measuring spoon






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






39. Done by an approved fire extinguisher service company






40. 41






41. Used to fillet fish






42. 1) reduce temperature to 70






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






44. The guests serve themselves from large platters






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






46. Receiving






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






48. 180






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






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