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Eighth Grade (Grade 8) Culinary Arts Questions

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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
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 8 Culinary Skills
What do you do when you have finished using a knife?
  1. put it away immediately
  2. wash it individually in the sink, rinse it, dry it and put it away
  3. place it behind the taps and wash it with your other dishes
  4. put it in the sink to soak
Grade 8 Kitchen Safety and Sanitation
When cooking with others, choose the safest order of actions when removing food from a hot oven.
  1. put on oven mitts/communicate that you are opening the oven/open oven door all the way
  2. communicate that you are opening the oven/open oven door all the way/put on oven mitts
  3. put on oven mitts/open oven door all the way/communicate that you are opening the oven
  4. put on oven mitts/no need to communicate/open oven door all the way
Grade 8 Kitchen Equipment and Tools
Measure 1 teaspoon of lemon juice with:
  1. liquid measuring cup
  2. dry measuring cup
  3. measuring spoons
Grade 8 Kitchen Equipment and Tools
Measure 2/3 cup shredded cheddar cheese with:
  1. liquid measuring cup
  2. dry measuring cup
  3. measuring spoons
Grade 8 Kitchen Safety and Sanitation
If you drop a knife, you should try and catch it before it hits the floor.
  1. True
  2. False
Grade 8 Kitchen Safety and Sanitation
Which of the following safety procedures can help prevent burns?
  1. filling containers of hot liquid to the top
  2. open the oven door half way when removing hot food
  3. wear clothing with long loose sleeves
  4. turn pot/pan handles away from the edge of the stove
Grade 8 Kitchen Safety and Sanitation
Use a metal spoon to stir hot liquids on the stove top.
  1. True
  2. False
Grade 8 Culinary Skills
What is the ratio of butter to flour in a roux?
  1. 2:1
  2. 1:1
  3. 1/2:1
  4. 1:2
Grade 8 Culinary Skills
Veloute is a mixture of roux and                .
  1. brown stock
  2. tomatoes
  3. white stock
  4. dairy
Grade 8 Culinary Skills
Identify the definition of an emulsion.
  1. using salt to blend a mixture together
  2. a mixture of two or more liquids that are normally unmixable
  3. a blending method, usually by a hand held mixer
  4. using fresh herbs to blend a mixture together
Grade 8 Culinary Skills
Identify the sauce made from poultry or meat drippings, thickening agent and a liquid.
  1. chutney
  2. vinaigrette
  3. coulis
  4. gravy
Grade 8 Culinary Math
Double this ingredient: 1 cup milk.               2 cups milk              
Grade 8 Kitchen Equipment and Tools
Used to zest citrus fruits, such as orange or lemon, to add flavoring to baked goods.
  1. grater
  2. peeler
  3. paring knife
  4. kitchen shears
Grade 8 Culinary Skills
What is the difference between white and brown eggs?
  1. color
  2. nutrition
  3. location of production
  4. weight
Grade 8 Culinary Skills
Bechamel sauce is a mixture of roux and                .
  1. stock
  2. dairy
  3. tomatoes
  4. mayonnaise
Grade 8 Culinary Skills
Why is it important to gently stir constantly when cooking custard on a stove-top?
  1. to distribute flavour
  2. to blend ingredients
  3. to stabilize eggs and prevent curdling
  4. to dissolve sugar
Grade 8 Kitchen Equipment and Tools
Measure 1/2 cup maple syrup with a:
  1. liquid measuring cup
  2. dry measuring cup
  3. measuring spoon
Grade 8 Culinary Skills
Identify the definition of a sauce.
  1. powered seasonings mixed with water
  2. a liquid with chili peppers as a base
  3. a liquid with fresh herbs
  4. a thickened liquid used to flavor and enhance other foods
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