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. 1) liquid or powder chemicals 2) gases






2. Above 135






3. A.k.a. cube






4. Water activity - or moisture level within foods






5. Class A + B






6. 1) reduce temperature to 70






7. Down at the side - tip pointed down away from others






8. A health inspection






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






10. 1 inch






11. Receiving






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






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






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






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






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






17. To the left of the plate






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






19. Done by an approved fire extinguisher service company






20. Hazard Analysis Critical Control Points






21. Physical Data -a physical description of the product - including its appearance - odor - boiling point - pH - and ant other characteristics that may be able to identify it






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






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






24. 2 routes






25. Remove the heat source






26. Tsp






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






28. 18 inches






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






30. Bacteria - viruses - parasites - and fungi






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






32. Measuring cup






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






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






35. Originated in Europe as an alternative to home cooking






36. Below 41






37. Kitchen area






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






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






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






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






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






43. 7 steps






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






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






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






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






48. Used to fillet fish






49. Sanitation standards for keeping food safe






50. 50