Test your basic knowledge |

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






2. Develop a Verification System






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






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






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






6. Done by an approved fire extinguisher service company






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






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






9. Tsp






10. Turn off the water using a towel






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






12. Bacteria - viruses - parasites - and fungi






13. 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






14. To the left of the plate






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






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






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






18. A health inspection






19. Multi-cellular organisms that are far larger than both bacteria and viruses






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






21. Measuring spoon






22. 18 inches






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






24. A device used to remove crumbs from the table






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






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






27. Tbsp






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






29. 7 steps






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






31. The most time-consuming knife






32. 180






33. Used to fillet fish






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






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






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






37. 40 dishes






38. Kitchen area






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






40. Liquid measures






41. Reduce temperature to 40






42. Class A + B






43. The most predominantly used service in the United States






44. 165






45. The guests serve themselves from large platters






46. Second in line of responsibility after the captain






47. 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






48. Dining room area






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






50. Originated in Europe as an alternative to home cooking