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






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






3. Develop a Verification System






4. Person responsible for running the front of the house


5. 38






6. 8






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






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






9. The most commonly used knife


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






11. 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






12. 1/8 1/8 1-2 inches






13. Water activity - or moisture level within foods






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






15. Done by an approved fire extinguisher service company






16. 1 inch






17. Measuring spoon






18. A device used to remove crumbs from the table






19. Sanitation standards for keeping food safe






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






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






22. Hazard Analysis Critical Control Points






23. 50






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






25. A.k.a. cube






26. Direct and cross






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






28. Reduce temperature to 40






29. Used to fillet fish






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






31. Every year






32. Liquid measures






33. The most time-consuming knife






34. Second in line of responsibility after the captain






35. 18 inches






36. 165






37. Originated in Europe as an alternative to home cooking






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






39. Measuring cup






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






41. 20


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






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






44. The act of deliberately setting a fire






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






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






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






48. Dining room area






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






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