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None Culinary Arts Questions

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None Culinary Skills
Chowder is a rich soup that contains chunks of food.
  1. True
  2. False
None Culinary Skills
Bake
  1. To cook meat by moist heat, usually in the oven
  2. To cook by direct heat, usually in the broiler or over coals
  3. To cook by dry heat, usually in the oven
None Culinary Skills
Panini is an open faced sandwich.
  1. True
  2. False
None Culinary Math
There are      8      ounces in a small cup.
None Culinary Skills
Whey is the liquid left after the solids have been removed from the milk.
  1. True
  2. False
None Culinary Skills
Flautas are made with a savory filling and then fried.
  1. True
  2. False
None Culinary Math
1/2 c is greater than 3/4 c
  1. True
  2. False
None Kitchen Safety and Sanitation
The temperature range for the Food Danger Zone is between:
  1. 4.4 degrees F. - 60 degree F.
  2. 40 degrees F. - 140 degrees F.
  3. 32 degrees F. - 212 degrees F.
  4. 0 degrees F. - 32 degrees F.
None Culinary Skills
Lactose is milk sugar.
  1. True
  2. False
None Kitchen Safety and Sanitation
Carry knives properly. Hold the knife beside you, point down, with the sharp edge back and away from you. Don't swing your arm. Whenever possible , carry knives in a sheath. Warn people when you are walking past them with a knife in hand.
  1. True
  2. False
None Kitchen Equipment and Tools
What would you use to measure 3 tablespoons of cooking oil.
  1. Measuring spoons
  2. measuring cups
  3. liquid measuring cup
  4. both "a" and "b"
  5. both "b" and "c"
None Culinary Skills
You should dredge with flour, cornmeal, or bread crumbs.
  1. True
  2. False
None Culinary Skills
Pasteurize
  1. To simmer slowly for a long time
  2. To kill bacteria by heating, generally applied to milk or fruit juice
  3. To cook in liquid at boiling temperature (212 degrees F)
None Kitchen Safety and Sanitation
Which of the following are ways in which restaurants can be harmed if they do not follow good safety and sanitation practices:
  1. Increased insurance premiums.
  2. Lowered employee morale.
  3. embarrassment
  4. all of the above
  5. none of the above
None Kitchen Safety and Sanitation
Always use a cutting board. Never cut on counter surfaces, plates, sheet pans etc.
  1. True
  2. False
None Kitchen Safety and Sanitation
Any cuts, falls, burns or any other type of injury should be reported.
  1. True
  2. False
None Kitchen Safety and Sanitation
Using a sanitizing spray to clean inside a walk-in refrigerator is an example of:
  1. Biological contamination
  2. Chemical contamination
  3. Physical contamination
  4. None of the above
None Kitchen Safety and Sanitation
                           can cause food poisoning and toxic shock syndrome
  1. Staphylococci
  2. Bacilli
  3. Cocci
  4. None of the answer choices
None Kitchen Safety and Sanitation
Do not touch or handle electric equipment, including switches, if your hands are wet or if you are standing in water.
  1. True
  2. False
None Kitchen Safety and Sanitation
Clean up spills immediately.
  1. True
  2. False
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