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. The most commonly used knife


2. Measuring cup






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






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






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






6. Below 41






7. Originated in Europe as an alternative to home cooking






8. Bacteria - viruses - parasites - and fungi






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






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






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






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






13. Table is preset and food is served by a waiter on platters to the room






14. Prevents hair from falling into the food






15. Class A + B






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






17. Dining room area






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






19. Second in line of responsibility after the captain






20. Measuring spoon






21. Reduce temperature to 40






22. The act of deliberately setting a fire






23. Above the plate






24. Sanitation standards for keeping food safe






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






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






27. A health inspection






28. Tsp






29. 1) reduce temperature to 70






30. 1/8 1/8 1-2 inches






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






32. 1 inch






33. 41






34. A.k.a. cube






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






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






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






38. Direct and cross






39. 1) liquid or powder chemicals 2) gases






40. 7 steps






41. 38






42. 8






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






44. Water activity - or moisture level within foods






45. Person responsible for running the front of the house


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






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






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






49. 20


50. 50