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Ninth Grade (Grade 9) Culinary Arts Questions

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Grade 9 Culinary Skills
How should you hold a knife?
  1. hold knife handle with one hand and the food item with the other with tucked in fingers
  2. hold knife handle with one hand and the blade with the other
  3. hold knife handle with one hand and use your fingers to guide the blade
  4. hold knife handle with one hand, relax your other hand by your side
Grade 9 Kitchen Safety and Sanitation
How do you walk safely with a knife?
  1. hold knife facing up with the blade on a slight angle
  2. hold knife facing out and on a slight angle
  3. hold knife facing down and on a slight angle
  4. hold knife by the blade and on a slight angle
Grade 9 Baking Skills
A leavening agent made from dry acid or salt acid, baking soda, and starch or flour is?
  1. Baking powder
  2. Baking eggs
  3. Baking fat
  4. Baking soda
Grade 9 Baking Skills
When baking a gluten free recipe with eggs, it is advisable to separate the eggs and beat the whites to soft peaks for a more fluffy and light product.
  1. True
  2. False
Grade 9 Kitchen Equipment and Tools
What is a serrated knife?
  1. A knife with a zig-zag edge that is used to cut bread with.
  2. A long knife with a smooth blade.
  3. A small knife used for cutting herbs.
  4. A small knife used for cutting small ingredients.
Grade 9 Culinary Skills
Which statement about eggs is true?
  1. Eggs are a good source of protein.
  2. If you whip eggs too long, they will liquify.
  3. Eggs are a high calorie food at 150 calories per egg.
  4. Eggs cooked over-easy are healthier than eggs cooked over-well.
Grade 9 Baking Skills
Identify the best choice of flour for baking bread because of its protein content.
  1. whole wheat flour
  2. bleached flour
  3. unbleached flour
Grade 9 Kitchen Safety and Sanitation
Identify the illness caused by food that is not safe to consume.
  1. food sanitation
  2. food poisoning
  3. food incubation
  4. food degradation
Grade 9 Baking Skills
To replicate the flavor, density and texture of gluten flours, it is advisable to use a blend of gluten free flours and starches when baking.
  1. True
  2. False
Grade 9 Baking Skills
All brands of baking powder are gluten free.
  1. True
  2. False
Grade 9 Baking Skills
The flavors and textures of gluten free baking products is identical to baking products made with gluten.
  1. True
  2. False
Grade 9 Baking Skills
One of the biggest causes of popover failures is?
  1. Not enough eggs
  2. Too much butter
  3. Too much cooking
  4. Not enough cooking
Grade 9 Kitchen Safety and Sanitation
Identify the behavior that is not safe while cooking in the kitchen.
  1. keep cupboards and drawers closed after using them
  2. keep tools and equipment away from the edge of the counter
  3. wait until you're finished cooking before cleaning spills on the floor
  4. communicate when you are opening the oven or carrying hot food to the sink
Grade 9 Culinary Skills
Which time range will produce a perfectly boiled egg?
  1. 1-3 minutes
  2. 3-10 minutes
  3. 12-15 minutes
  4. 30-45 minutes
Grade 9 Culinary Skills
Identify the option that gives good advice about how to scramble eggs?
  1. Eggs can burn easily, don't overcook.
  2. Never add salt or pepper to scrambled eggs.
  3. Use high heat and don't stir eggs while cooking.
  4. Cook eggs for at least 20 minutes for best texture.
Grade 9 Kitchen Safety and Sanitation
Identify how to cut safely when using a knife.
  1. cut towards your body
  2. cut away from your body
  3. cut on a diagonal
  4. cut towards your body, closest to your fingers
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
What is a paring knife?
  1. A knife that you cut pears with.
  2. A small knife that is used to peel and cut small ingredients with.
  3. A knife that is used to cut meat.
  4. A knife that is large and used to cut bread with.
Grade 9 Culinary Math
A measuring system used throughout most of the world is called:
  1. Metric System
  2. Customary System
  3. Euro System
  4. International Measuring System
Grade 9 Culinary Skills
Which is not a required part of a recipe?
  1. ingredients
  2. cooking time
  3. equipment needed
  4. nutritional values
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