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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. Second in line of responsibility after the captain






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






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






4. 165






5. Measuring spoon






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






7. The guests serve themselves from large platters






8. The most commonly used knife

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






10. A device used to remove crumbs from the table






11. Measuring cup






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






13. Reduce temperature to 40






14. Done by an approved fire extinguisher service company






15. Prevents hair from falling into the food






16. Liquid measures






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






18. 50






19. Kitchen area






20. Receiving






21. 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






22. Turn off the water using a towel






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






24. 38






25. 1 inch






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






27. To the left of the plate






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






29. 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






30. Above 135






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






32. 7 steps






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






34. A health inspection






35. 2 routes






36. 18 inches






37. Tsp






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






39. 1) reduce temperature to 70






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






41. Hazard Analysis Critical Control Points






42. 20

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






44. Originated in Europe as an alternative to home cooking






45. Sanitation standards for keeping food safe






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






47. Remove the heat source






48. Below 41






49. Class A + B






50. The act of deliberately setting a fire







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Can you answer 50 questions in 15 minutes?


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