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None Culinary Skills Questions

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None Culinary Skills
Fry means to cook in cold fat.
  1. True
  2. False
None Culinary Skills
Milk should be pasteurized before you drink it.
  1. True
  2. False
None Culinary Skills
Shred is to cut into tiny squares.
  1. True
  2. False
None Culinary Skills
Broth is a liquid that contains pieces of chicken,fish, or vegetables.
  1. True
  2. False
None Culinary Skills
Casein is a protein found in milk used to make cheese.
  1. True
  2. False
None Culinary Skills
Blue-veined cheese is injected with a harmful mold.
  1. True
  2. False
None Culinary Skills
Brine is a salt and water mixture used to pickle foods.
  1. True
  2. False
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 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 Skills
Lactose is milk sugar.
  1. True
  2. False
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 Culinary Skills
Braise
  1. To precook by boiling until parially done
  2. To brown in a small amount of hot fat, then add a small amount of liquid and cook slowly in a covered pan on the stovetop or in the oven
  3. To fry quickly in a small amount of fat
None Culinary Skills
Pan-fry
  1. To brown very quickly with high heat
  2. To brown in a small amount of hot fat, then add a small amount of liquid and cook slowly in a covered pan on the stovetop or in the oven
  3. To cook in a small amount of fat
None Culinary Skills
Clarify
  1. To make a liquid clear, then straining
  2. To destroy microorganisms with heat
  3. To cook in liquid at boiling temperature
None Culinary Skills
Caramelize
  1. To cook in sugar or syrup
  2. To cause a dry substance to pass into solution in a liquid
  3. To melt sugar slowly over low heat until it becomes brown
None Culinary Skills
Blanch
  1. To cook in liquid at boiling temperature (212 degrees F)
  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 cook slowly in liquid over low heat, at about 180 degrees F
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