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






2. 38






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






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






5. 20

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6. Bacteria - viruses - parasites - and fungi






7. Dining room area






8. Every year






9. Remove the heat source






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






11. Below 41






12. 8






13. 50






14. 1) liquid or powder chemicals 2) gases






15. Measuring spoon






16. 7 steps






17. Originated in Europe as an alternative to home cooking






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






19. 41






20. The guests serve themselves from large platters






21. Done by an approved fire extinguisher service company






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






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






24. Tbsp






25. Water activity - or moisture level within foods






26. Hazard Analysis Critical Control Points






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






28. Used to fillet fish






29. Above the plate






30. Liquid measures






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






32. 18 inches






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






34. 165






35. Direct and cross






36. Reduce temperature to 40






37. The most time-consuming knife






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






39. The most commonly used knife

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40. 2 routes






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






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






43. 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






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






45. 180






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






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






48. 1 inch






49. Class A + B






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







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Can you answer 50 questions in 15 minutes?


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