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. 7 steps






2. Receiving






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






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






5. The act of deliberately setting a fire






6. 50






7. Remove the heat source






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






9. A device used to remove crumbs from the table






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






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






12. Water activity - or moisture level within foods






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






14. Kitchen area






15. 40 dishes






16. Bacteria - viruses - parasites - and fungi






17. Second in line of responsibility after the captain






18. Liquid measures






19. 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






20. Done by an approved fire extinguisher service company






21. Prevents hair from falling into the food






22. Second most frequently used knife






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






24. 165






25. 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






26. Measuring spoon






27. Direct and cross






28. Measuring cup






29. 1) liquid or powder chemicals 2) gases






30. Above the plate






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






32. Originated in Europe as an alternative to home cooking






33. A.k.a. cube






34. Sanitation standards for keeping food safe






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






36. 1 inch






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






38. 1/8 1/8 1-2 inches






39. Reduce temperature to 40






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






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






42. Tbsp






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






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






45. 8






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






47. To the left of the plate






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






49. 180






50. The most time-consuming knife