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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. The correction of food in their specific temperature danger zone






2. Used to fillet fish






3. 1 inch






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






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






6. Above the plate






7. 1/8 1/8 1-2 inches






8. 38






9. 8






10. Measuring cup






11. Second in line of responsibility after the captain






12. A.k.a. cube






13. 1) liquid or powder chemicals 2) gases






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






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






16. Originated in Europe as an alternative to home cooking






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. A health inspection






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






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






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






22. 7 steps






23. 2 routes






24. Develop a Verification System






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






26. A device used to remove crumbs from the table






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






28. Reduce temperature to 40






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






30. The guests serve themselves from large platters






31. Remove the heat source






32. Sanitation standards for keeping food safe






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






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






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






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






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






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






39. Bacteria - viruses - parasites - and fungi






40. 40 dishes






41. Above 135






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






43. 1) reduce temperature to 70






44. 165






45. Prevents hair from falling into the food






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






47. The most commonly used knife

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






49. Done by an approved fire extinguisher service company






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







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Can you answer 50 questions in 15 minutes?


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