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None Culinary Skills Questions

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None Culinary Skills
Marinate
  1. To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point
  2. To allow a food to stand in a seasoned liquid to soften or to add flavor
  3. To cook in hot liquid, being careful that food holds its shape
None Culinary Skills
Define Roasting/Baking
  1. a dry heat cooking method that uses dry, hot air while browning the food's exterior
  2. a moist heat cooking method that means to cook in a liquid just below a boil
  3. a dry heat cooking method that means to cook over high heat in a small amount of fat
  4. a moist heat cooking method that means to cook submerged in a liquid such as water,stock or wine in the temperature range of 140F-180 degrees F
None Culinary Skills
Beans, peas and lentils are also known as
  1. fruit.
  2. complementary carbohydrates.
  3. vegetables.
  4. legumes.
None Culinary Skills
Beat
  1. To make a mixture smooth, or to add air by using a brisk whipping or stirring motion with a utensil or electric mixer
  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 combine ingredients, usually by stirring
None Culinary Skills
Barbecue
  1. To cook meat by dry heat, usually in the oven
  2. To roast meat slowly on a spit or on a rack over hot coals
  3. To cook by direct heat, usually in broiler or over coals
None Culinary Skills
Fold
  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 beat rapidly as in heavy cream or egg whites
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 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 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
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 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 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
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