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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. 18 inches






2. Above the plate






3. Originated in Europe as an alternative to home cooking






4. Used to fillet fish






5. Water activity - or moisture level within foods






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






7. 1) liquid or powder chemicals 2) gases






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






9. Turn off the water using a towel






10. 38






11. The most commonly used knife

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






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






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






15. Above 135






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






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






18. Liquid measures






19. 20

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






21. To the left of the plate






22. Below 41






23. 8






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






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






26. Dining room area






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






28. Every year






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






30. Used to scour dirt and grease that has back or burned within a pot or pan






31. Remove the heat source






32. The most time-consuming knife






33. Class A + B






34. 40 dishes






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






36. Bacteria - viruses - parasites - and fungi






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






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






39. Person responsible for running the front of the house

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40. 1) reduce temperature to 70






41. Second most frequently used knife






42. 1 inch






43. 165






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






45. 7 steps






46. 2 routes






47. The act of deliberately setting a fire






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






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






50. Tbsp







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Can you answer 50 questions in 15 minutes?


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