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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. 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






2. A device used to remove crumbs from the table






3. Remove the heat source






4. Tbsp






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






6. Carves and serves meats or fish and their accompaniments from the meat cart






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






8. Done by an approved fire extinguisher service company






9. 165






10. Hazard Analysis Critical Control Points






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






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






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






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






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






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






17. Second most frequently used knife






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






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






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






21. To the left of the plate






22. The most predominantly used service in the United States






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






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






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






26. 1/8 1/8 1-2 inches






27. Direct and cross






28. 2 routes






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






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






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






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






33. The act of deliberately setting a fire






34. Person responsible for running the front of the house

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






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






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






38. 1) reduce temperature to 70






39. 50






40. 18 inches






41. 41






42. Develop a Verification System






43. Reduce temperature to 40






44. 1 inch






45. Used to fillet fish






46. Receiving






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






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






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






50. Measuring spoon







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Can you answer 50 questions in 15 minutes?


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