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. Measuring cup






2. Below 41






3. Done by an approved fire extinguisher service company






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






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






6. 7 steps






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






8. Class A + B






9. 1) liquid or powder chemicals 2) gases






10. Every year






11. Measuring spoon






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






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






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






15. The most time-consuming knife






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






17. Bacteria - viruses - parasites - and fungi






18. 18 inches






19. A health inspection






20. Turn off the water using a towel






21. The most commonly used knife


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






23. Prevents hair from falling into the food






24. A.k.a. cube






25. 8






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






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






28. Person responsible for running the front of the house


29. 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






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






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






32. A device used to remove crumbs from the table






33. Above the plate






34. 50






35. 1 inch






36. Used to fillet fish






37. Sanitation standards for keeping food safe






38. 180






39. 20


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






41. The act of deliberately setting a fire






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






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






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






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






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






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






48. Above 135






49. Direct and cross






50. Hazard Analysis Critical Control Points