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None Culinary Arts Questions

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None Culinary Skills
Mince
  1. To cut food in small cubes of uniform size and shape
  2. To cut or tear in long narrow pieces
  3. To cut or chop into very fine pieces
None Culinary Skills
Glaze
  1. To coat with a thin sugar syrup, or to cover with a thin icing
  2. To cook in sugar or syrup
  3. To cause a dry substance to pass into solution in a liquid
None Culinary Skills
Poach
  1. To cook in hot liquid, being careful that food holds its shape
  2. To pour boiling water over, or to dip into boiling water, to loosen skin or set color. Also used to prepare food for canning, freezing, or drying
  3. To braise, but applied to a fowl or rabbit
None Baking Skills
Sift
  1. To put dry ingredients through a sifter
  2. To sprinkle or coat with flour or other fine substance
  3. To combine ingredients, usually by stirring
None Culinary Skills
Steam
  1. To cook in liquid at boiling temperature (212 degrees F)
  2. To cook in steam in a pressure cooker or double boiler
  3. To cook by dry heat, usually in the oven
None Culinary Skills
If we cook on a grill under a very high direct heat, we are            broiling           the food.
None Kitchen Safety and Sanitation
Keep pan handles out of the aisle so people won't bump into them. Also, keep handles away from open flames of gas burners.
  1. True
  2. False
None Kitchen Safety and Sanitation
Keep liquids away from hot oil. If a liquid were spilled into the fryer, the suddenly created steam could spray hot fat on anyone nearby.
  1. True
  2. False
None Kitchen Safety and Sanitation
Keep all walkways to exits free from obstacles.
  1. True
  2. False
None Kitchen Equipment and Tools
You must use equipment only for the purpose intended.
  1. True
  2. False
None Kitchen Safety and Sanitation
All foods with mold must be thrown away.
  1. True
  2. False
None Kitchen Safety and Sanitation
Do not leave hot fat unattended on the stove top.
  1. True
  2. False
None Culinary Skills
What is the correct order to preparing your dried beans before cooking?
  1. cook, sort, soak
  2. sort, rinse, soak
  3. rinse, cook, sort
  4. soak, cook, sort
None Kitchen Equipment and Tools
How many ounces in a cup?
  1. 2 oz
  2. 4 oz
  3. 6 oz
  4. 8 oz
  5. none of the above
None Kitchen Equipment and Tools
How many quarts in a gallon?
  1. 1
  2. 2
  3. 3
  4. 4
  5. none of the above
None Kitchen Equipment and Tools
How many "t" to a "T"?
  1. 1 t.
  2. 2 t.
  3. 3 t.
  4. 4 t.
  5. none of the above
None Culinary Arts
What does it mean when a cocktail is served "straight-up"?
  1. on ice in a tall glass
  2. with no ice in a rocks glass
  3. in a frozen beer mug
  4. with no ice in a coupe glass
None Culinary Skills
Chop
  1. To cut into pieces
  2. To cut food in small cubes of uniform size and shape
  3. To break lightly into small pieces
None Culinary Skills
Fricassee
  1. To cook uncovered in a hot frying pan, pouring off fat as it accumulates
  2. To cook in a small amount of fat
  3. To braise, but applied to a fowl or rabbit
None Culinary Skills
Flake
  1. To break lightly into small pieces
  2. To cut or tear in long narrow pieces
  3. To coat with bread crumbs or a mixture of beaten egg, then crumbs
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