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None Culinary Arts Questions

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None Kitchen Equipment and Tools
Which measuring utensil would you use to measure 1 3/4 cups of flour?
  1. Measuring spoons
  2. measuring cups
  3. liquid measuring cup
  4. both "a" and "b"
  5. both "b" and "c"
None Kitchen Safety and Sanitation
All bacteria in food are harmful.
  1. True
  2. False
None Kitchen Equipment and Tools
How many cups in 8 pints?
  1. 4 c
  2. 8 c
  3. 12 c
  4. 16 c
  5. none of the above
None Kitchen Safety and Sanitation
A bandaid in a burrito is an example of:
  1. Biological contamination
  2. Chemical contamination
  3. Physical contamination
  4. None of the above
None Culinary Skills
What type of cooking method is roasting?
  1. moist heat
  2. combination of moist and dry
  3. dry heat
  4. blanch
None Culinary Skills
Blend
  1. To combine ingredients, usually by stirring
  2. To add new ingredients to a fluffy mixture by cutting down through the mixture with a utensil; going across the bottom of the bowl; then up and over, close to the surface
  3. To mix two or more ingredients until smooth and uniform
None Culinary Skills
Cut in
  1. To rub or beat with spoon or electric mixer till mixture is soft and fluffy
  2. To combine ingredients, usually by stirring
  3. To mix shortening with dry ingredients with a pastry blender, knife, or fork
None Culinary Skills
Mix
  1. To combine ingredients, usually by stirring
  2. To add new ingredients to a fluffy mixture by cutting down through the mixture with a utensil; going across the bottom of the bowl; then up and over, close to the surface
  3. To mix two or more ingredients until smooth and uniform
None Culinary Skills
Sear
  1. To brown very quickly with high heat
  2. To cook in steam in a pressure cooker or double boiler
  3. To brown in a small amount of hot fat, then add a small amount of liquid and cook slowly in a tightly covered pan on the stovetop or in the oven
None Kitchen Safety and Sanitation
You should never use wet "hot mitts" to pick up hot items because the hot item may turn the water to steam inside the mitt and burn you.
  1. True
  2. False
None Kitchen Safety and Sanitation
Use DRY pads or towels to handle hot pans. Wet ones will create steam, which can burn you.
  1. True
  2. False
None Kitchen Safety and Sanitation
Open lids away from you to let steam escape safely.
  1. True
  2. False
None Kitchen Safety and Sanitation
Keep aisles and stairs clear and unobstructed.
  1. True
  2. False
None Kitchen Equipment and Tools
Do not touch or remove food from any kind of equipment while it is running, not even with a spoon or spatula.
  1. True
  2. False
None Kitchen Equipment and Tools
If a fire alarm sounds and if you have time, turn off all gas and electric appliances before leaving the building.
  1. True
  2. False
None Culinary Skills
The key to roasting pulled pork is to cook it at
  1. high heat for a long period of time.
  2. high heat of short period of time.
  3. low heat for a short period of time.
  4. low heat for a long period of time.
None Kitchen Safety and Sanitation
A fruit pit in a container of canned peaches is a physical contaminate?
  1. True
  2. False
None Kitchen Equipment and Tools
How many ounces in a gallon?
  1. 8 oz
  2. 32 oz
  3. 64 oz
  4. 128 oz
  5. none of the above
None Culinary Skills
Baste
  1. To brown in a small amount of hot fat, then add a small amount of liquid and cook slowly in a tightly covered pan on the stovetop or in the oven
  2. To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point
  3. To moisten foods during cooking with pan drippings, water, or sauce to prevent drying or to add flavor
None Culinary Skills
Boil
  1. To cook in liquid at boiling temperature (212 degrees F)
  2. To cook slowly in liquid over low heat, at about 180 degrees F
  3. To kill bacteria by heating, generally applied to milk or fruit juices
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