Yeah!!! Culinary Arts Semester Final Grand Finale!!! *fireworks*

50 Questions | Total Attempts: 301

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Yeah!!! Culinary Arts Semester Final Grand Finale!!! *fireworks*

Let's test your memory of culinary with tools, systems, temperatures, etc. Etc.


Questions and Answers
  • 1. 
    The procedure implemented by OSHA to prevent equipment from being used while being repaired is called:
    • A. 

      Lock out/ tag in

    • B. 

      Lock out/ tag out

    • C. 

      Lock in/ tag out

    • D. 

      Lock in/ tag in

  • 2. 
    The science concerned with effecient and safe interaction between people and the things in their environment is called:
    • A. 

      Germonomics

    • B. 

      Get to the chopperomics!!!

    • C. 

      Economics

    • D. 

      Ergonomics

  • 3. 
    What is an event in which property damage or injury is narrowly avoided?
    • A. 

      Barely missed

    • B. 

      That was a close one

    • C. 

      Near Miss

    • D. 

      Close call

  • 4. 
    What is the legal responsibility that one person has to another?
    • A. 

      Liability

    • B. 

      Outlaw

    • C. 

      Innovation

    • D. 

      Founder

  • 5. 
    The best use of a degreaser is to:
    • A. 

      Clean the grease off the fridge

    • B. 

      Clean the grease off the oven

    • C. 

      Clean the grease off the grill

    • D. 

      Clean the grease off the stove top

  • 6. 
    The best use of Quaternary Ammonium Compounds is to:
    • A. 

      Clean your toilet

    • B. 

      Sanitize the food preparation table

    • C. 

      Sanitize counter tops where food has been

    • D. 

      Clean the floor

  • 7. 
    Class A fires involve:
    • A. 

      Cooking fats and oils

    • B. 

      Frequent meteor strikes

    • C. 

      Timmy playing with fireworks

    • D. 

      Ordinary household items

  • 8. 
    Class K fires involve:
    • A. 

      Ovens and stoves

    • B. 

      Cooking fats and oils

    • C. 

      Volcanoes

    • D. 

      A Nuke

  • 9. 
    What does it mean to trim?
    • A. 

      To shave off the top of a piece of food

    • B. 

      To chop straight down the middle of a piece of food

    • C. 

      To grab a chainsaw and go crazy on that piece of food

    • D. 

      To cut off inedible parts of food before cooking

  • 10. 
    What does it mean to core something?
    • A. 

      To trim pieces of the food off of the sides

    • B. 

      To remove the central part of a fleshy fruit, containing the seeds

    • C. 

      To take the skin off the food

    • D. 

      To grab a drill and go to the center of the Earth

  • 11. 
    What does T. stand for in recipes?
    • A. 

      Teaspoon

    • B. 

      Ounce

    • C. 

      Tablespoon

  • 12. 
    How many cups are in one gallon?
    • A. 

      16

    • B. 

      18

    • C. 

      OVER 9000!!!!!!

  • 13. 
    What type of measuring equipment consists of 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup measures?
    • A. 

      Dry measuring cup

    • B. 

      Tablespoon and teaspoon

    • C. 

      Multi-size cups

  • 14. 
    What is a razor-sharp hand-held tool that shaves food into fine pieces?
    • A. 

      Potatoe peeler

    • B. 

      Grater

    • C. 

      Carrot peeler

  • 15. 
    What can be manually operated by pushing the item across the blade with the pusher plate, or it can be switched to automatic and will continue to slice the product from one end to the other?
    • A. 

      Automatic peeler

    • B. 

      Robotic Edward Scissor Hands (trust this answer)

    • C. 

      Electric slicer

  • 16. 
    What heats food with steam without the steam coming into contact with the food?
    • A. 

      Steam-jacketted kettle

    • B. 

      Steam-jacketted pot

    • C. 

      Steam-jacketted metal container

  • 17. 
    What removes large unwanted particles from powdered or dry goods such as flour, so that the final product is smooth?
    • A. 

      The unwanted particle remover device

    • B. 

      Sifter

    • C. 

      Mixer

  • 18. 
    What pieces of equipment attach to the to the rotating head of a mixer?
    • A. 

      Combining attachments

    • B. 

      Sifting attachments

    • C. 

      Mixing attachments

  • 19. 
    Which guest should be served first at the table?
    • A. 

      The eldest female

    • B. 

      The youngest child

    • C. 

      The host

  • 20. 
    When should you replace a guest's napkin?
    • A. 

      Whenever it falls onto their lap

    • B. 

      Whenever it falls on the ground

    • C. 

      Whenever it is eaten (seriously Wyatt, c'mon)

  • 21. 
    What is the proper way to pour beverages for a guest?
    • A. 

      While you are balancing it on your head just cause you want to

    • B. 

      While you are holding the handle

    • C. 

      While you are holding the bottom half

  • 22. 
    When should you make sure that your guest has the proper flatware?
    • A. 

      Throughout the entire meal

    • B. 

      Frequently through the meal

    • C. 

      Every now and then through the meal

  • 23. 
    What styles of service requires the food wheeled around on a cart?
    • A. 

      Nascar style

    • B. 

      French style

    • C. 

      European style

  • 24. 
    What style of service allows the food to be served family style?
    • A. 

      Family style

    • B. 

      Russian style

    • C. 

      European style

  • 25. 
    What are the appropriate shoes for a front of the house employee?
    • A. 

      Slippers (the bunny ones XD)

    • B. 

      Sandels

    • C. 

      Black non slip closed toe shoes

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