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None Culinary Arts Questions

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None Culinary Skills
Dice
  1. To cut into pieces
  2. To cut food in small cubes of uniform size and shape
  3. To cut or chop into very fine pieces
None Culinary Skills
Cream
  1. To rub or beat with spoon or electric mixer till mixture is soft and fluffy
  2. To beat rapidly as in heavy cream or egg whites
  3. To mix two or more ingredients until smooth and uniform
None Culinary Skills
Fry
  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 cook by direct heat, usually in the broiler or over coals
  3. To cook in hot fat
None Culinary Skills
Parboil
  1. To cook slowly in liquid over low heat, at about 180 degrees F
  2. To precook until partially done
  3. 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
None Culinary Skills
Roast
  1. To brown very quickly with high heat
  2. To cook meat by dry heat, usually in the oven
  3. To braise, but applied to a fowl or rabbit
None Culinary Skills
Steep
  1. To allow a food to stand in a seasoned liquid to soften or add flavor
  2. To destroy microorganisms with heat
  3. To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point
None Culinary Skills
Shred
  1. To cut food in small cubes of uniform size and shape
  2. To cut in pieces
  3. To cut or tear in long narrow pieces
None Culinary Skills
Stew
  1. To simmer slowly for a long time
  2. To precook until partially done
  3. To cook in liquid at boiling temperature (212 degrees F)
None Culinary Skills
Whip
  1. To beat rapidly, as in heavy cream or egg whites
  2. To rub or beat with spoon or electric mixer till mixture is soft and fluffy
  3. To combine ingredients, usually by stirring
None Culinary Skills
Cocoa nibs are gluten free and dairy free.
  1. True
  2. False
None Culinary Skills
Food service personnel must be examined if they are away for
  1. 10 days
  2. 15 days
  3. 30 days
  4. 60 days
None Culinary Skills
If we heat a liquid until bubbles break continually on the surface, we are           boiling          it.
None Culinary Skills
The process of separating and removing solids from a liquid thus making it clear is to           clarify          it.
None Culinary Skills
To heat sugar until it turns brown and gives a special taste is to             carmelize            it.
None Culinary Skills
To immerse in rapidly boiling water and allow to cook very slightly is to          blanch         .
None Culinary Skills
Liquid ingredients can include: milk, water, oil, juice, vanilla extract etc.
  1. True
  2. False
None Kitchen Equipment and Tools
Measuring dry ingredients with measuring cups is as accurate as using a scale.
  1. True
  2. False
None Culinary Skills
Identify the country Luxardo Marasca Cherries originate from?
  1. Italy
  2. Spain
  3. France
  4. England
None Culinary Skills
The two main ingredients in the balsamic reduction are            balsamic            vinegar and          brown           sugar.
None Culinary Skills
Beers should be displayed on the bar in order of lightest to darkest.
  1. True
  2. False
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