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None Culinary Arts Questions

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None Culinary Skills
Dissolve
  1. To cause a dry substance to pass into solution in a liquid
  2. To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point
  3. To destroy microorganisms with heat
None Culinary Skills
Broil
  1. To roast meat slowly on a spit or on a rack over hot coals
  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
Knead
  1. 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
  2. To combine ingredients, usually by stirring
  3. To work and press dough with the palms of the hands
None Culinary Skills
Simmer
  1. To cook in liquid at boiling temperature (212 degrees F)
  2. To precook until partially done
  3. To cook slowly in liquid over low heat, at about 180 degrees F
None Culinary Skills
Scallop
  1. To braise, but applied to a fowl or rabbit
  2. To bake a food, usually in a casserole, with sauce or other liquid
  3. To allow a food to stand in a seasoned liquid to soften or add flavor
None Kitchen Safety and Sanitation
According to the National Fire Protection Association (NFPA) DO NOT fight a fire if: There is thick smoke; the fire is so hot that you can't get close to it; the fire is more than three feet in diameter; the fire could spread to highly-combustible materials or to materials that could give off toxic gases; the proper type of fire extinguisher is not available.
  1. True
  2. False
None Kitchen Safety and Sanitation
If you have any doubt that you can fight a fire safely, the BEST response is to set off an alarm and evacuate immediately.
  1. True
  2. False
None Culinary Skills
To preserve meats by drying and salting and or smoking is to        cure       it.
None Culinary Skills
To cook by dry heat, usually in an oven is to        bake       .
None Culinary Skills
A mixture containing flour and a liquid is called a          batter         .
None Kitchen Equipment and Tools
For liquid amounts smaller than 1/4 c, measuring spoons should be used.
  1. True
  2. False
None Culinary Skills
An Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite is            Al Dente           
None Kitchen Equipment and Tools
A standard set of dry/solid measuring cups is made of four cup sizes. What are they?
  1. 1/4, 1/2, 3/4, 1 c
  2. 1/8, 1/4, 1/2, 1 c
  3. 1/4, 1/3, 1/2, 1 c
  4. 1/8, 1/3, 1/2, 1 c
None Kitchen Equipment and Tools
How many teaspoons in one ounce?
  1. 2
  2. 4
  3. 6
  4. 8
  5. none of the above
None Meal Planning
Energy from foods is measured in units called calories.
  1. True
  2. False
None Meal Planning
Carbohydrates, fats, and proteins supply the body with energy.
  1. True
  2. False
None Meal Planning
Nutrients can be identified by food testing.
  1. True
  2. False
None Meal Planning
All foods contain chemical substances called nutrients.
  1. True
  2. False
None Meal Planning
Fats and oils leave a grease spot on plain brown paper.
  1. True
  2. False
None Culinary Skills
Dredge
  1. To put dry ingredients through a sifter
  2. To sprinkle or coat with flour or other fine substance
  3. To coat with bread crumbs or a mixture of beaten egg, then crumbs
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