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Culinary Arts Questions - All Grades

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Grade 8 Kitchen Safety and Sanitation
What is the first thing you should do before you start working with food?
  1. wash your hands
  2. measure ingredients
  3. clean the kitchen
  4. preheat the oven
Continuing Education Kitchen Safety and Sanitation
Identify the minimum temperature for holding hot food.
  1. 135 degrees F
  2. 140 degrees F
  3. 145 degrees F
  4. 150 degrees F
Grade 8 Kitchen Safety and Sanitation
Identify the term used to describe harmful bacteria spreading from raw foods to other foods.
  1. cross-contamination
  2. parallel-contamination
  3. uni-contamination
  4. pseudo-contamination
Grade 9 Kitchen Equipment and Tools
Identify the undesirable characteristic of cooking with aluminum.
  1. conducts heat well
  2. lightweight
  3. is reactive to acidic and alkaline foods
  4. does not rust
Grade 9 Kitchen Equipment and Tools
Identify what the term "seasoning" means in context of cast iron cookware.
  1. slowly heats herbs and spices
  2. treated with hot oil
  3. only withstands low to medium temperatures
  4. treated with baking soda and vinegar
Grade 9 Kitchen Equipment and Tools
This popular cookware metal is a poor heat conductor, though very dense and non-reactive.
  1. copper
  2. stainless steel
  3. aluminum
  4. nickel
Grade 9 Kitchen Equipment and Tools
What type of metal can nonstick coating, such as Teflon, be applied to?
  1. almost any metal
  2. only cooper
  3. only iron and cooper
  4. only steel
Grade 9 Kitchen Equipment and Tools
Identify the weakness of glass cookware.
  1. retains heat
  2. suited for long cooking dishes such as braising
  3. prone to cracking with extreme temperature changes
  4. is non-reactive
College Culinary Skills
For which task is it necessary to wear gloves?
  1. handling raw foods that will be cooked
  2. handling raw foods that will not be cooked
  3. handling all types of food
  4. all of the time except not when handling raw vegetables for salad
Grade 11 Kitchen Equipment and Tools
Identify the thick gauge heavy cookware best suited for searing steak or for browning crust such as pizza crust.
  1. saute pan
  2. cast iron skillet
  3. casserole dish
  4. fry pan
Grade 11 Kitchen Equipment and Tools
Identify the round-bottomed and large volume cookware ideal for deep frying and stir frying.
  1. wok
  2. steamer pot
  3. dutch oven
  4. griddle
Grade 11 Kitchen Equipment and Tools
Identify the ideal flat bottom cookware for recipes that require flipping, such as omelettes, tortillas, frittatas, but doesn't require a lot of oil.
  1. cast iron skillet
  2. roaster
  3. non-stick skillet
  4. saucepan
Grade 11 Kitchen Equipment and Tools
Identify the large and deep vertical sided cookware ideal for making a big batch of stock.
  1. dutch oven
  2. straight sided saute pan
  3. wok
  4. stockpot
Grade 11 Kitchen Equipment and Tools
Identify the lightweight cookware ideal for baking cookies or crisping a tray of potatoes.
  1. griddle
  2. rimmed bake sheets
  3. roaster
  4. casserole dish
Grade 11 Kitchen Equipment and Tools
Identify the flat bottom cookware with sides that flare out at an angle and is ideal for frying, searing and browning.
  1. steamer pot
  2. grill pan
  3. saute pan
  4. fry pan
Grade 11 Kitchen Equipment and Tools
Identify the wide flat bottom cookware with vertical sides, that is ideal for fast cooking while shaking, tossing or stirring food.
  1. saute pan
  2. wok
  3. fry pan
  4. bake sheet
Grade 11 Kitchen Equipment and Tools
Identify the heavy flat bottom cookware with tall vertical sides that is ideal for simmering and cooking sauces.
  1. casserole dish
  2. saute pan
  3. saucepan
  4. cast iron skillet
Grade 11 Kitchen Equipment and Tools
Identify the cookware pot with a large perforated insert ideal for gently cooking food above water.
  1. fry pan
  2. grill pan
  3. steamer pot
  4. stockpot
Grade 11 Kitchen Equipment and Tools
This type of heavy cookware is ideal for long slow recipes such as stew. It has two sturdy handles and a heavy tight fitting lid.
  1. wok
  2. dutch oven
  3. non-stick skillet
  4. roaster
Grade 11 Kitchen Equipment and Tools
Identify the large rectangular cookware with low sides that often is used with a rack on the bottom, and is ideal for cooking in dry heat at a high temperature.
  1. dutch oven
  2. griddle
  3. saute pan
  4. roaster
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