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Culinary Arts Questions - All Grades

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Grade 10 Culinary Skills
Food science is the study of how food and cooking work.
  1. True
  2. False
Grade 11 Culinary Skills
Without an instant read thermometer to check poaching liquid temperature, you should be able to see a slight convection           current           in the liquid but no           bubbles           should be present.
Grade 11 Culinary Skills
The ideal temperature for poaching food is between                                       160-180 degrees F (71-82 degrees C)                                       or well below a          simmer         .
Grade 11 Culinary Skills
In order to poach food efficiently, use a pan that suits the        size        and         shape         of the food, so a minimum amount of liquid is used.
Grade 11 Culinary Skills
A specific type of broth used in poaching is called                  court bouillon                  and is a combination of broth or stock, an        acid        such as        wine       , lemon juice or           vinegar          , a bouquet garni, and a            mirepoix           .
Grade 11 Culinary Skills
Poaching requires a          liquid         instead of a fat to carry heat into the food, making it a           healthy           alternative to fried foods.
Grade 11 Culinary Skills
Liquids used in poaching are         water        , broth, or        milk       .
Grade 11 Culinary Skills
Fruits are often poached in water or              sweet wine             , with the addition of          spice.         
Grade 11 Culinary Skills
When food is finished cooking, a             reduction            sauce may be made from the poaching liquid by           boiling          it rapidly until it reaches sauce consistency.
Grade 11 Culinary Skills
Poaching is a         moist        heat cooking method. It is the cooking method requiring the least amount of        heat        making it a gentle and gradual process.
Grade 11 Culinary Skills
When poaching eggs,           vinegar           is often added to help coagulate the           protein           that helps hold the egg together.
Grade 11 Culinary Skills
The names of most varieties of pasta end in the letter i or e.
  1. True
  2. False
Grade 11 Culinary Skills
How many different types of pasta are there?
  1. 444
  2. 250
  3. 550
  4. 350
Grade 9 Baking Skills
The flour type most commonly used for a flaky pie crust is                     white all-purpose                    flour. Short pastry is often made with lower           protein          pastry flour to minimize gluten development.
Grade 9 Baking Skills
Pastry dough is different from bread dough, as it is handled          gently         to minimize the development of          gluten         so the dough can be easily shaped and remain tender.
Grade 9 Baking Skills
Both pasta and pastry are types of              unleavened             doughs. Pasta is made from flour and          liquid         and is boiled, while pastry is made from flour and       fat      and is baked.
Grade 9 Baking Skills
The basic ingredients in pastry dough, in order of quantity is flour,       fat      , water or other liquid,        salt       , and sometimes sugar for browning and sweetness.
Grade 9 Baking Skills
Pastry dough is versatile and may be used for sweet pies or           savoury          turnovers or tarts.
Grade 9 Baking Skills
To prevent wet fillings from causing pie dough from becoming soggy, pastry is sometimes pre-baked         blind        , with a layer of foil or parchment over the dough and weight on top, such as dried         beans        or pie weights that keep the dough from                bubbling up.               
Grade 9 Baking Skills
A method to limit gluten development in pastry dough, in addition to gentle handling, is to add an          acidic         ingredient such as lemon juice,           vinegar          , buttermilk or              sour cream              .
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