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You can create printable tests and worksheets from these Grade 11 Culinary Arts questions! Select one or more questions using the checkboxes above each question. Then click the add selected questions to a test button before moving to another page.

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Pure water at sea level comes to a rolling boil at this temperature.
1. 140 degrees F
2. 170 degrees F
3. 195 degrees F
4. 212 degrees F
The bubbles from the sides and bottom of the pot have begun to rise to the surface. Usually, you'll see a couple of streams of tiny, champagne-like bubbles rising from the bottom of the pot. For the most part, however, the liquid is still relatively still. This is the temperature range you're looking for when making stock or slow-cooking gentle braises and stews. If the temperature is much lower, they'll take too long to cook. If the temperature is much higher, you run the risk of drying out the meat. This occurs at what temperature range?
1. 140 degrees F-170 degrees F
2. 170 degrees F-195 degrees F
3. 195 degrees F-212 degrees F
4. 212 degrees F - 220 degrees F
At this stage, tiny bubbles of water vapor will begin forming along the bottom and sides of the pan. They won't be large enough to actually jump and rise to the surface of the water, though their formation will cause the top surface to vibrate a bit, hence the "quiver." This temperature range is ideal for gently poaching meats, fish, and eggs. What is the correct temperature range?
1. 140 degrees F -170 degrees F
2. 170 degrees F - 195 degrees F
3. 195 degrees F - 212 degrees F
4. 212 degrees F - 220 degrees F
Bubbles break the surface of the pot regularly, and from all pointsâ€”not just a few individual streams as in a sub-simmer. This is the temperature to use when using a steamer basket above the water, melting chocolate, or making hollandaise sauce in a double boiler. What is the correct temperature range?
1. 140 degrees F-170 degrees F
2. 170 degrees F-195 degrees F
3. 195 degrees F-212 degrees F
4. 212 degrees F-220 degrees F
Ghee       is clarified butter. This is butter that has had milk solids and water removed, and it is used as the primary cooking fat in Indian cooking.
A            tandoori           is a type of oven made from         clay.         Flatbreads, such as naan, are cooked on the         sides        of this oven.
Naan        is a flatbread traditionally made from wheat flour, yeast, salt and water, though may also contain yeast, milk and yogurt. It is traditionally cooked in a            tandoori            oven.
The Indian term for split dried-pulses is        dal.        This includes lentils, peas and beans. It is a dish usually served with flatbread and        rice       though how it is cooked and presented varies across regions.
Identify the general reference for cooking fish using any cooking method.
1. 5 minutes per one inch (2.5 cm)
2. 15 minutes per one inch (2.5 cm)
3. 10 minutes per one inch (2.5 cm)
4. 3 minutes per one inch (2.5 cm)
Shellfish and fish are subject to carryover cooking. What is carryover cooking?
1. take on flavours from other food cooked in close proximity
2. continuation of cooking even when removed from the heat source for several minutes
3. foods that must be turned midway through cooking
4. using a sequence of two cooking methods
What is the most common mistake when cooking fish?
1. overcooking
2. undercooking
3. over seasoning
4. under seasoning
Identify the definition of ceviche.
1. fish that is marinated in lime juice for a short time
2. seafood that is seared then boiled
3. raw seafood that is cooked in lime juice
4. seafood that is buried in hot coals until cooked
When broiling fillets or whole fish with the skin still on, why should you first score the skin?
1. allows fat to be efficiently cooked off
2. makes it easier to remove the skin after cooking
3. prevents the fish from curling during cooking and promotes even cooking
4. allows moisture to soften the meat
There are many varieties of Indian flatbreads, these are typically              unleavened             breads that are quick to prepare.
Poori         is a type of Indian bread that is made from wheat flour formed into balls and deep fried to a golden brown. It is often eaten for             breakfast             or a snack.
Tomato relish, yogurt cucumber mint dip and ground peanut garnish are all examples of popular Indian             chutneys.
The savory fried turnover filled with ingredients such as minced meat, potatoes, vegetables and spices and served as a snack or appetizer is called a          samosa         . While it did not originate in Indian, it is popular in Indian cuisine.
Food habits in Indian are influenced by           religion           and economics, and these considerations have made a              vegetarian             diet popular in India.
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
Identify the large deep dish cookware that may be used as a baking dish or as a serving dish, and is ideal for large multi-ingredient recipes such as lasagna.
1. roaster
2. fry pan
3. casserole dish
4. cast iron skillet
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