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






2. 1 inch






3. 41






4. 20

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5. The most time-consuming knife






6. 18 inches






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






8. Direct and cross






9. Class A + B






10. 50






11. 40 dishes






12. 1) liquid or powder chemicals 2) gases






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






14. Prevents hair from falling into the food






15. 165






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






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






18. Above the plate






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






20. A device used to remove crumbs from the table






21. Bacteria - viruses - parasites - and fungi






22. Turn off the water using a towel






23. The guests serve themselves from large platters






24. Remove the heat source






25. Reduce temperature to 40






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






27. Kitchen area






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






29. The most commonly used knife

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






31. Tsp






32. Originated in Europe as an alternative to home cooking






33. A health inspection






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






35. Measuring spoon






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






37. 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






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






39. Used to fillet fish






40. 1/8 1/8 1-2 inches






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






42. Above 135






43. Receiving






44. 7 steps






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






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






47. Measuring cup






48. 180






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






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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