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. 180






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






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






4. 1) reduce temperature to 70






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






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






7. Class A + B






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






9. A device used to remove crumbs from the table






10. Direct and cross






11. The most time-consuming knife






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






13. The most predominantly used service in the United States






14. The most commonly used knife






15. A.k.a. cube






16. Reduce temperature to 40






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






18. 1/8 1/8 1-2 inches






19. Used to fillet fish






20. 1 inch






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






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






23. Tsp






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






25. The act of deliberately setting a fire






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






27. 41






28. 8






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






30. Above 135






31. Second most frequently used knife






32. The guests serve themselves from large platters






33. To the left of the plate






34. Receiving






35. 40 dishes






36. 38






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






38. Every year






39. Water activity - or moisture level within foods






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






41. Measuring spoon






42. A health inspection






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






44. Liquid measures






45. Person responsible for running the front of the house






46. 50






47. Prevents hair from falling into the food






48. Second in line of responsibility after the captain






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






50. 2 routes