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. Caused by switches - wiring - and/or metals

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

3. 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

4. 20

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

6. 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

7. 8

8. 2 routes

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

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

11. Kitchen area

12. Sanitation standards for keeping food safe

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

14. Person responsible for running the front of the house

15. Direct and cross

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

17. Measuring cup

18. A.k.a. cube

19. Bacteria - viruses - parasites - and fungi

20. Done by an approved fire extinguisher service company

21. Every year

22. Develop a Verification System

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

24. Remove the heat source

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

26. Prevents hair from falling into the food

27. 38

28. To the left of the plate

29. Below 41

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

31. 18 inches

32. Turn off the water using a towel

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

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

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

36. Second most frequently used knife

37. The most predominantly used service in the United States

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

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

40. 1) reduce temperature to 70

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

42. The most time-consuming knife

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

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

45. A device used to remove crumbs from the table

46. Dining room area

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

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

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

50. Second in line of responsibility after the captain