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Culinary Arts 102

Subject : cooking
  • 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. 165

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

3. 1/8 1/8 1-2 inches

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

5. Below 41

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

7. Turn off the water using a towel

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

9. 38

10. Person responsible for running the front of the house

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

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

13. 1) liquid or powder chemicals 2) gases

14. Second in line of responsibility after the captain

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

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

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

18. A health inspection

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

20. Prevents hair from falling into the food

21. A device used to remove crumbs from the table

22. The most time-consuming knife

23. The most predominantly used service in the United States

24. Develop a Verification System

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

26. The most commonly used knife

27. 180

28. 7 steps

29. 1) reduce temperature to 70

30. Second most frequently used knife

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

32. Remove the heat source

33. To the right - above the flatware - to the right of the glassware

34. Liquid measures

35. Above 135

36. Above the plate

37. Reduce temperature to 40

38. 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

39. 2 routes

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

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

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

43. Every year

44. Hazard Analysis Critical Control Points

45. Dining room area

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

47. Measuring spoon

48. Kitchen area

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

50. Receiving