Culinary Arts 102
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Avg score: 73% • Most missed: “Dishes are prepared and finished off at the table -use of a cart”
Culinary Arts 102
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25 Questions

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

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

3. Originated in Europe as an alternative to home cooking

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

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

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

7. The act of deliberately setting a fire

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

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

10. The guests serve themselves from large platters

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

12. To the right - above the flatware - to the right of the glassware

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

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

15. 1/8 1/8 1-2 inches

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

17. 1 inch

18. Water activity - or moisture level within foods

19. 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

20. Class A + B

21. The most time-consuming knife

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

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

24. Receiving

25. Used to fillet fish

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