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Culinary Arts 102
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Culinary Arts 102
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25 Questions

1. The most time-consuming knife

2. 180

3. Turn off the water using a towel

4. Class A + B

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

6. Direct and cross

7. 1) reduce temperature to 70

8. Dining room area

9. Receiving

10. Develop a Verification System

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

12. Second in line of responsibility after the captain

13. 50

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

15. Every year

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

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

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

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

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

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

22. 41

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

24. 1) liquid or powder chemicals 2) gases

25. 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

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