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






2. Hazard Analysis Critical Control Points






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






4. Prevents hair from falling into the food






5. A.k.a. cube






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






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






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






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






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






11. The guests serve themselves from large platters






12. 2 routes






13. Remove the heat source






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






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






16. Tbsp






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






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






19. Person responsible for running the front of the house


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






21. 1/8 1/8 1-2 inches






22. 1 inch






23. Sanitation standards for keeping food safe






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






25. 41






26. Bacteria - viruses - parasites - and fungi






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






28. 18 inches






29. 1) liquid or powder chemicals 2) gases






30. Second most frequently used knife






31. 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






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






33. Liquid measures






34. Reduce temperature to 40






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






36. Done by an approved fire extinguisher service company






37. 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






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






39. 40 dishes






40. Measuring spoon






41. 165






42. Receiving






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






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






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






46. Develop a Verification System






47. A health inspection






48. Turn off the water using a towel






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






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