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. Prevents hair from falling into the food






2. 7 steps






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






4. Direct and cross






5. The most time-consuming knife






6. To the left of the plate






7. Measuring cup






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






9. Turn off the water using a towel






10. Kitchen area






11. Sanitation standards for keeping food safe






12. 40 dishes






13. 18 inches






14. Done by an approved fire extinguisher service company






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






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






17. 38






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






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






20. Above the plate






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






22. Liquid measures






23. 165






24. Above 135






25. 180






26. 1) liquid or powder chemicals 2) gases






27. Dining room area






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






29. The guests serve themselves from large platters






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






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






32. Water activity - or moisture level within foods






33. Remove the heat source






34. 41






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






36. Second in line of responsibility after the captain






37. 1) reduce temperature to 70






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






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






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






41. 20


42. Below 41






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






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






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






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






47. Used to fillet fish






48. Reduce temperature to 40






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






50. Tbsp