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






2. Measuring spoon






3. Develop a Verification System






4. Dining room area






5. A device used to remove crumbs from the table






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






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






8. To the left of the plate






9. Class A + B






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






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






12. Below 41






13. Direct and cross






14. Hazard Analysis Critical Control Points






15. 180






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






17. Second most frequently used knife






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






19. Originated in Europe as an alternative to home cooking






20. 20


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






22. 1) reduce temperature to 70






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






24. 40 dishes






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






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






27. 7 steps






28. Above 135






29. Kitchen area






30. Bacteria - viruses - parasites - and fungi






31. Every year






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






33. Water activity - or moisture level within foods






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






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






36. Liquid measures






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






38. 1 inch






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






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






41. Reduce temperature to 40






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






43. 50






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






45. 2 routes






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






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






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






49. 165






50. Tbsp