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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. Water activity - or moisture level within foods






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






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






4. 2 routes






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






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






7. 8






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






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






10. 18 inches






11. Done by an approved fire extinguisher service company






12. Receiving






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






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






15. 50






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






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






18. The act of deliberately setting a fire






19. Liquid measures






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






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






22. Second most frequently used knife






23. 165






24. 1) liquid or powder chemicals 2) gases






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






26. 1 inch






27. Bacteria - viruses - parasites - and fungi






28. To the left of the plate






29. Measuring spoon






30. A health inspection






31. Measuring cup






32. Direct and cross






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






34. Prevents hair from falling into the food






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






36. Tsp






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






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






39. 41






40. Every year






41. Hazard Analysis Critical Control Points






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






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






44. Kitchen area






45. 180






46. 7 steps






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






48. Class A + B






49. Reduce temperature to 40






50. Below 41







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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