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. 180






2. Second most frequently used knife






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






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






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






6. Used to fillet fish






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






8. Below 41






9. Every year






10. Sanitation standards for keeping food safe






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






12. Measuring spoon






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






14. Tbsp






15. 7 steps






16. 41






17. Remove the heat source






18. 2 routes






19. The most predominantly used service in the United States






20. 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






21. Receiving






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






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






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






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






26. Dining room area






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






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






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






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






33. Tsp






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






35. 20


36. The guests serve themselves from large platters






37. Prevents hair from falling into the food






38. 38






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






40. Liquid measures






41. 1) reduce temperature to 70






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






43. Class A + B






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






45. To the left of the plate






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






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






48. A health inspection






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






50. The most commonly used knife