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






2. Originated in Europe as an alternative to home cooking






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






4. Tbsp






5. The most predominantly used service in the United States






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






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






8. Bacteria - viruses - parasites - and fungi






9. 18 inches






10. 1/8 1/8 1-2 inches






11. Measuring spoon






12. 165






13. 1) reduce temperature to 70






14. A device used to remove crumbs from the table






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






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






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






18. 8






19. 1 inch






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






21. 180






22. Hazard Analysis Critical Control Points






23. Class A + B






24. 41






25. Above 135






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






27. 50






28. The most commonly used knife


29. Develop a Verification System






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






31. Water activity - or moisture level within foods






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






33. The act of deliberately setting a fire






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






35. Above the plate






36. 1) liquid or powder chemicals 2) gases






37. Second most frequently used knife






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






39. The guests serve themselves from large platters






40. Turn off the water using a towel






41. Used to fillet fish






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






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






44. A.k.a. cube






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






46. Receiving






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






48. The most time-consuming knife






49. Dining room area






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