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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. 180

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

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

4. 1) reduce temperature to 70

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

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

7. Class A + B

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

9. A device used to remove crumbs from the table

10. Direct and cross

11. The most time-consuming knife

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

13. The most predominantly used service in the United States

14. The most commonly used knife

15. A.k.a. cube

16. Reduce temperature to 40

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

18. 1/8 1/8 1-2 inches

19. Used to fillet fish

20. 1 inch

21. A.k.a. platter service -waiter serves the guest from left from a large platter

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

23. Tsp

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

25. The act of deliberately setting a fire

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

27. 41

28. 8

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

30. Above 135

31. Second most frequently used knife

32. The guests serve themselves from large platters

33. To the left of the plate

34. Receiving

35. 40 dishes

36. 38

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

38. Every year

39. Water activity - or moisture level within foods

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

41. Measuring spoon

42. A health inspection

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

44. Liquid measures

45. Person responsible for running the front of the house

46. 50

47. Prevents hair from falling into the food

48. Second in line of responsibility after the captain

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

50. 2 routes