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






2. Prevents hair from falling into the food






3. Second in line of responsibility after the captain






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






5. 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






6. Dining room area






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






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






9. The act of deliberately setting a fire






10. Class A + B






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






12. 50






13. Originated in Europe as an alternative to home cooking






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






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






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






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






18. Tsp






19. Done by an approved fire extinguisher service company






20. A.k.a. cube






21. Kitchen area






22. 1) reduce temperature to 70






23. Above the plate






24. 165






25. 41






26. Water activity - or moisture level within foods






27. 40 dishes






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






29. The most commonly used knife


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






31. 38






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






33. 7 steps






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






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






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






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






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






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






40. Remove the heat source






41. 1) liquid or powder chemicals 2) gases






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






43. Bacteria - viruses - parasites - and fungi






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






45. 1/8 1/8 1-2 inches






46. Measuring cup






47. 8






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






49. Receiving






50. 18 inches