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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. The most commonly used knife

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2. Reduce temperature to 40






3. Every year






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






5. Kitchen area






6. Tbsp






7. 8






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






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






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






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






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






13. Used to fillet fish






14. A device used to remove crumbs from the table






15. Measuring spoon






16. To the left of the plate






17. 20

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18. The most time-consuming knife






19. 1/8 1/8 1-2 inches






20. 1 inch






21. Class A + B






22. 40 dishes






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






24. Below 41






25. Water activity - or moisture level within foods






26. 41






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






28. Receiving






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






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






31. Dining room area






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






33. Direct and cross






34. The guests serve themselves from large platters






35. A.k.a. cube






36. 180






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






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






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






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






41. 1) liquid or powder chemicals 2) gases






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






43. 18 inches






44. Person responsible for running the front of the house

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45. Done by an approved fire extinguisher service company






46. 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






47. Above the plate






48. Turn off the water using a towel






49. 165






50. Bacteria - viruses - parasites - and fungi







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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