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. Turn off the water using a towel






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






3. Direct and cross






4. 180






5. Remove the heat source






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






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






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






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






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






11. Measuring cup






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






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






14. Above the plate






15. 1/8 1/8 1-2 inches






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






17. 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






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






19. 1) liquid or powder chemicals 2) gases






20. Person responsible for running the front of the house


21. The guests serve themselves from large platters






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






23. 7 steps






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






25. 2 routes






26. Tbsp






27. 50






28. The act of deliberately setting a fire






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






30. Water activity - or moisture level within foods






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






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






33. Kitchen area






34. Second most frequently used knife






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






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






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






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






39. 20


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






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






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






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






44. Reduce temperature to 40






45. Done by an approved fire extinguisher service company






46. Originated in Europe as an alternative to home cooking






47. Second in line of responsibility after the captain






48. 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






49. A health inspection






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