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. Dining room area






2. 18 inches






3. Done by an approved fire extinguisher service company






4. Turn off the water using a towel






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






6. 40 dishes






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






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






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






10. Person responsible for running the front of the house






11. 50






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






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






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






15. To the left of the plate






16. Liquid measures






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






18. Second in line of responsibility after the captain






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






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






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






22. Second most frequently used knife






23. 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






24. The most predominantly used service in the United States






25. 2 routes






26. Remove the heat source






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






28. Originated in Europe as an alternative to home cooking






29. A health inspection






30. Bacteria - viruses - parasites - and fungi






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






32. 20






33. Receiving






34. Water activity - or moisture level within foods






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






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






37. The act of deliberately setting a fire






38. A device used to remove crumbs from the table






39. Direct and cross






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






41. Tbsp






42. 7 steps






43. Tsp






44. The guests serve themselves from large platters






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






46. Above the plate






47. Hazard Analysis Critical Control Points






48. The most commonly used knife






49. 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






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