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. Person responsible for running the front of the house


2. 180






3. The most time-consuming knife






4. 8






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






6. Remove the heat source






7. Direct and cross






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






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






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






11. A.k.a. cube






12. 20


13. Turn off the water using a towel






14. Class A + B






15. 41






16. Used to fillet fish






17. The act of deliberately setting a fire






18. 1/8 1/8 1-2 inches






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






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






21. 18 inches






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






23. Sanitation standards for keeping food safe






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






25. 1) liquid or powder chemicals 2) gases






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






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






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






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






30. 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






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






32. Below 41






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






34. Tbsp






35. Bacteria - viruses - parasites - and fungi






36. A device used to remove crumbs from the table






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






38. Carves and serves meats or fish and their accompaniments from the meat cart






39. Above 135






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






41. The most commonly used knife


42. 50






43. Measuring spoon






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






45. 1) reduce temperature to 70






46. Second in line of responsibility after the captain






47. Dining room area






48. Originated in Europe as an alternative to home cooking






49. The guests serve themselves from large platters






50. 7 steps