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Culinary Arts Questions - All Grades

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Continuing Education Culinary Math
If you have 3/4 of a cup, how much more is needed to equal 1 cup?
  1. 1/2 cup
  2. 3/4 cup
  3. 1/4 cup
  4. 1/8 cup
Continuing Education Kitchen Safety and Sanitation
How long can food stay in the temperature danger zone before you should throw it away?
  1. Two hours
  2. One hour
  3. Four hours
  4. Three hours
Continuing Education Culinary Math
How many 1/4 cups are needed to equal 1 cup?

     4     
Continuing Education Culinary Math
If there are 8 ounces in a cup, how many ounces are in 2 cups?

     16     
Continuing Education Culinary Math
If a pound is equal to 16 ounces, how many cups are in a pound?

     2     
Continuing Education Culinary Math
How many 1/2 cups equal 1 cup?

     2     
Continuing Education Kitchen Safety and Sanitation
Why do we need to wash our hands before we eat or handle food?
  1. To prevent illness
  2. To avoid cross-contamination
  3. To keep our food germ-free
  4. All of the above
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
A convection oven                                               .
  1. cooks faster than a microwave oven.
  2. cooks exactly the same as a conventional oven.
  3. is the only part of a range.
  4. uses a fan to help circulate the heat.
Continuing Education Kitchen Equipment and Tools
Correctly identify this garnishing tool.
  1. carrot curler
  2. butter curler
  3. zester
  4. citrus juicer
Continuing Education Culinary Math
If there are 4 ounces in 1/2 cup, how many ounces in 1/4 cup?

     2     
Continuing Education Culinary Math
If there are 8 ounces in 1 a cup, how many ounces are in 1/2 cup?

     4     
Grade 6 Culinary Math
When scaling a recipe up from three servings to ten servings, what will be the new measure for the original 4 ounces (118 ml) of chicken stock?
  1. 3.3 ounces (97 ml)
  2. 12 ounces (354 ml)
  3. 13.3 ounces (393 ml)
  4. 6 ounces (177 ml)
Grade 6 Culinary Math
When scaling a recipe down from sixteen servings to four servings, what will be the new measure for the original 1 diced medium carrot?
  1. 2 carrots
  2. 1/2 carrot
  3. 4 carrots
  4. 1/4 carrot
Grade 6 Culinary Math
When scaling a recipe up from four servings to ten servings, what will be the new measure for the original 2 Tbsp (30 ml) of chopped fresh basil?
  1. 4 Tbsp (60 ml)
  2. 6 Tbsp (90 ml)
  3. 4 1/2 Tbsp (67.5 ml)
  4. 5 Tbsp (75 ml)
Grade 6 Culinary Math
When scaling a recipe, identify the mathematic formula for finding the conversion factor.
  1. divide the desired number of servings by the original number of servings
  2. multiply the original number of servings by the desired number of servings
  3. divide the desired number of servings by 3.14 and multiply by the original number of servings
  4. multiply the desired number of servings by the original number of servings
Grade 6 Culinary Math
When scaling a recipe down from twelve servings to six servings, what will be the new measure for the original 1/2 cup (125 ml) cocoa?
  1. 1/4 cup (60 ml)
  2. 1 cup (250 ml)
  3. 1/3 cup (80 ml)
  4. 3 Tbsp (45 ml)
Grade 6 Culinary Math
When scaling a recipe up from two servings to four servings, what will be the new measure for the original 1 cup (250 ml) of flour?
  1. 1/2 cup (125 ml)
  2. 2 cups (500 ml)
  3. 4 cups (1000 ml)
  4. 1/4 cup (60 ml)
Grade 6 Culinary Math
Identify the correct conversion factor when scaling a recipe up from four servings to eight servings.
  1. 0.2
  2. 0.5
  3. 5
  4. 1.2
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