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. Caused by switches - wiring - and/or metals






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






3. Used to start a fire extinguisher 1) Pull the pin 2) Aim low at the base of the fire 3) Squeeze the trigger 4) Sweep from side to side






4. 20






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






6. 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






7. 8






8. 2 routes






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






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






11. Kitchen area






12. Sanitation standards for keeping food safe






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






14. Person responsible for running the front of the house






15. Direct and cross






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






17. Measuring cup






18. A.k.a. cube






19. Bacteria - viruses - parasites - and fungi






20. Done by an approved fire extinguisher service company






21. Every year






22. Develop a Verification System






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






24. Remove the heat source






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






26. Prevents hair from falling into the food






27. 38






28. To the left of the plate






29. Below 41






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






31. 18 inches






32. Turn off the water using a towel






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






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






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






36. Second most frequently used knife






37. The most predominantly used service in the United States






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






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






40. 1) reduce temperature to 70






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






42. The most time-consuming knife






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






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






45. A device used to remove crumbs from the table






46. Dining room area






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






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






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






50. Second in line of responsibility after the captain