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Culinary Arts Questions - All Grades

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Continuing Education Kitchen Equipment and Tools
Why is it important to cut food into uniformly sized pieces?
  1. aesthetic appeal
  2. even cooking
  3. distribution of flavor
  4. easier to stir
Continuing Education Kitchen Equipment and Tools
When during the cooking process is it best to add dairy, such as sour cream, milk or yogurt?
  1. the first 15 minutes
  2. with all the other ingredients
  3. the last 15 minutes
  4. only when the ingredients have cooled
Continuing Education Kitchen Equipment and Tools
Why should food be fully thawed before adding to the crockpot?
  1. thawed food takes up less space in the crockpot than frozen food
  2. frozen food may be in the danger zone for too long where bacteria can flourish
  3. thawed food is more flavorful than frozen food
  4. frozen food can only be cooked on the high temperature setting
Continuing Education Kitchen Equipment and Tools
For the best results, how full should you fill a crockpot?
  1. no more than one half full
  2. leave 1 inch/2.5 cm of space from the top
  3. three thirds full
  4. between one half and two thirds full
Grade 10 Baking Skills
Make sure your cookie dough is        cold       before you start baking cookies.
Grade 10 Baking Skills
To avoid too much gluten activation, do not            over-mix            dough when baking.
Grade 10 Baking Skills
Since measuring cups can vary in size, use a         scale         for the precise ingredient quantities your recipe requires.
Grade 10 Baking Skills
Ensure that all your baking ingredients are at                    room temperature                    before you begin baking.
Grade 10 Baking Skills
If you suspect your oven temperature guide is unreliable, purchase an                    oven thermometer                    for accurate baking temperatures.
Grade 10 Baking Skills
When a recipe calls for soft butter, do not use         hard          butter in its place.
Grade 10 Baking Skills
Cookie dough scoops save time when baking and also make cookies           uniform           in size for even baking.
Grade 10 Baking Skills
The French term for setting up all your ingredients before you start mixing and baking is                 mise en place                .
Grade 10 Baking Skills
The measure of a pinch is approximately       1/8      teaspoon.
Grade 10 Baking Skills
Whenever possible, ensure to use                high quality                ingredients, such as vanilla, to achieve the best product results.
Grade 10 Baking Skills
When the recipe directs you to flour baking pans, use a small amount of the same               dry mixture               that you are baking with.
Grade 10 Baking Skills
Before you start baking, read the          recipe          thoroughly until you understand all the steps.
Grade 11 Kitchen Safety and Sanitation
An oyster knife is used to
  1. trim oysters.
  2. open oyster shells.
  3. chop oyster and clams.
  4. crack oysters, clams and other shellfish.
Grade 11 Kitchen Safety and Sanitation
What is the proper way to pass a knife to another person?
  1. hand it to the person by the handle
  2. hand it to the person by loosely holding onto the table
  3. put the knife in its carrying case, and hand it to the person
  4. place the knife on a sanitized surface, and let the person pick it up by the handle
Grade 12 Kitchen Equipment and Tools
Correctly identify this garnishing tool.
  1. carrot curler
  2. butter curler
  3. zester
  4. citrus juicer
Continuing Education Kitchen Safety and Sanitation
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored?
  1. lettuce, fresh beef roast, ground chicken, fresh halibut
  2. lettuce, fresh halibut, fresh beef roast, ground chicken
  3. fresh halibut, lettuce, ground chicken, fresh beef roast
  4. fresh halibut, fresh beef roast, ground chicken, lettuce
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