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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. Below 41






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






3. Class A + B






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






5. 1/8 1/8 1-2 inches






6. 8






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






8. To the left of the plate






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






10. Dining room area






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






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






13. Every year






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






15. Second in line of responsibility after the captain






16. A health inspection






17. Develop a Verification System






18. 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






19. 2 routes






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






21. Water activity - or moisture level within foods






22. 20

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






24. Liquid measures






25. Measuring cup






26. 1) reduce temperature to 70






27. Person responsible for running the front of the house

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28. Hazard Analysis Critical Control Points






29. Prevents hair from falling into the food






30. Above 135






31. The act of deliberately setting a fire






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






33. Originated in Europe as an alternative to home cooking






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






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






36. Sanitation standards for keeping food safe






37. 41






38. The most predominantly used service in the United States






39. Bacteria - viruses - parasites - and fungi






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






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






42. The guests serve themselves from large platters






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






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






45. Second most frequently used knife






46. Above the plate






47. 165






48. Receiving






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






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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