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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. Remove the heat source






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






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






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






5. 7 steps






6. Second most frequently used knife






7. Done by an approved fire extinguisher service company






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






9. Liquid measures






10. Measuring cup






11. Water activity - or moisture level within foods






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






13. 20

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14. Reduce temperature to 40






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






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






17. 8






18. 50






19. Measuring spoon






20. Every year






21. Used to fillet fish






22. Class A + B






23. 180






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






25. Develop a Verification System






26. The most time-consuming knife






27. A device used to remove crumbs from the table






28. Above 135






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






30. Kitchen area






31. The guests serve themselves from large platters






32. 165






33. The act of deliberately setting a fire






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






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






36. Person responsible for running the front of the house

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






38. Measured output of a recipe expressed in total weight - volume - and the number of servings of a given proportion






39. Dining room area






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






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






42. Hazard Analysis Critical Control Points






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






44. 1) liquid or powder chemicals 2) gases






45. Above the plate






46. Below 41






47. Bacteria - viruses - parasites - and fungi






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






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






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







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Can you answer 50 questions in 15 minutes?


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