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None Culinary Arts Questions

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None Kitchen Safety and Sanitation
If you are cooking fried chicken in the kitchen and the frying pan catches on fire, how should you put it out?
  1. throw water on it
  2. pick the pan up and carry it outside
  3. smother it with baking soda
  4. use a Class A fire extinguisher
None Culinary Math
Four cups is equal to       32       ounces.
None Culinary Math
How many 1/3 cups equal 1 cup?     3     
None Culinary Math
How many tablespoons in a 1/4 cup?
  1. 4 T
  2. 8 T
  3. 12 T
  4. 16 T
None Culinary Math
A tablespoon is equal to how many teaspoons?
  1. 1
  2. 2
  3. 3
  4. 4
  5. none of the above
None Culinary Math
How many tablespoons are in a 3/4 cup measure?
  1. 4 T
  2. 8 T
  3. 12 T
  4. 16 T
None Culinary Math
1/4 c is greater than 3 tsp.
  1. True
  2. False
None Culinary Skills
Fry means to cook in cold fat.
  1. True
  2. False
None Culinary Math
1 1/3 is greater than 1/14 c?
  1. True
  2. False
None Culinary Math
1/2 c is greater than 1/4 c
  1. True
  2. False
None Culinary Math
1/4 c is greater than 1/3 c.
  1. True
  2. False
None Kitchen Safety and Sanitation
Keep the handles of pots turned       away       from the front of the stove.
None Culinary Skills
Shred is to cut into tiny squares.
  1. True
  2. False
None Culinary Skills
Broth is a liquid that contains pieces of chicken,fish, or vegetables.
  1. True
  2. False
None Culinary Math
1/2 c is greater than 3/4 c
  1. True
  2. False
None Kitchen Equipment and Tools
What would you use to measure 3 tablespoons of cooking oil.
  1. Measuring spoons
  2. measuring cups
  3. liquid measuring cup
  4. both "a" and "b"
  5. both "b" and "c"
None Culinary Skills
Milk should be pasteurized before you drink it.
  1. True
  2. False
None Meal Planning
A protein found in milk is
  1. albumen.
  2. protoplasm.
  3. casein.
  4. true moo.
None Meal Planning
Fats and oils leave a grease spot on plain brown paper.
  1. True
  2. False
None Culinary Skills
To cook by dry heat, usually in an oven is to        bake       .
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