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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 Culinary Skills
After grating potatoes, identify the next preparation step/s when making hash browns.
  1. pat dry
  2. rinse well and pat dry
  3. immediately add seasoning and let rest
  4. immediately add all ingredients and fry
Grade 9 Culinary Skills
Identify the best indicator of a high quality potato.
  1. soft wrinkled skin, sprouts
  2. firm, smooth, no green sprouts, bruises or blemishes
  3. firm, sprouts
  4. firm, mottled green color
Grade 9 Culinary Skills
Grade 9 Baking Skills
Grade 9 Culinary Skills
Identify the correct name of this pasta shape.
  1. angel hair
  2. fettuccine
  3. penne
  4. manicotti
Grade 9 Culinary Skills
Identify the correct name of this pasta shape.
  1. fettuccine
  2. angel hair
  3. manicotti
  4. fusilli
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 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
Identify the pathogen responsible for the Irish potato famine.
  1. E. coli.
  2. salmonella
  3. phytophthora infestans
  4. botulism
Grade 9 Culinary Skills
Grade 9 Culinary Skills
Grade 9 Culinary Skills
When making mashed potatoes, after the potatoes are boiled, identify the next step in the process.
  1. quickly strain and add milk
  2. return the pot of strained potatoes to the heat for a few minutes
  3. strain and quickly add butter
  4. strain and cool to room temperature
Grade 9 Culinary Skills
Before baking a potato, why is it important to pierce the skin?
  1. softens the hard skin
  2. allows steam to penetrate the potato
  3. allows steam to escape from the potato
  4. increases starch content
Grade 9 Culinary Skills
Identify the ideal internal thermometer temperature for a cooked baked potato.
  1. 100 degrees F.
  2. 150 degrees F.
  3. 300 degrees F.
  4. 210 degree F.
Grade 9 Meal Planning
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