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Culinary Skills Questions - All Grades

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Continuing Education 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 11 Culinary Skills
Identify the main function of an acidic ingredient in a marinade.
  1. reduces cooking time
  2. firms the skin for flavor absorption
  3. softens foods for flavor absorption
  4. adds nutrition to the dish
Grade 10 Culinary Skills
Food science is the study of how food and cooking work.
  1. True
  2. False
Grade 11 Culinary Skills
Identify how a marinade is different from a brine.
  1. Marinades are flavoring agents and brines are not.
  2. Marinades penetrate food less deeply than brines.
  3. Herbs are always added to marinades and never to brines.
  4. Marinades take less time than brines to flavor food.
Grade 11 Culinary Skills
Identify the main function of oil in a marinade.
  1. enhances aromatics
  2. adds moisture and flavor
  3. coats and protects the food
  4. adds nutritional value
Grade 11 Culinary Skills
Identify the vessel that should not be used for marinating foods.
  1. glass
  2. ceramic
  3. aluminum
  4. stainless steel
Grade 9 Culinary Skills
When following a recipe, this is the most helpful practice to acquire.
  1. don't preheat oven in advance
  2. only read one step at a time
  3. be creative with suggested equipment
  4. carefully read the recipe through twice
Grade 10 Culinary Skills
A valuable time saving habit that should have first priority when cooking is to                   read the recipe                   thoroughly and for understanding before starting to prep ingredients.
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 12 Culinary Skills
An egg that is cooked in a pan of boiling water, salt, and vinegar is:
  1. Baked
  2. Roasted
  3. Poached
  4. Braised
Grade 11 Culinary Skills
A specific type of broth used in poaching is called                  court bouillon                  and is a combination of broth or stock, an        acid        such as        wine       , lemon juice or           vinegar          , a bouquet garni, and a            mirepoix           .
Continuing Education 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
Continuing Education 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
Continuing Education Culinary Skills
To set the oven to cooking temperature in advance, so that it has time to reach the desired temperature by the start of cooking.
  1. Broil
  2. Preheat
  3. Bake
  4. Simmer
Grade 11 Culinary Skills
When poaching eggs,           vinegar           is often added to help coagulate the           protein           that helps hold the egg together.
Grade 11 Culinary Skills
The names of most varieties of pasta end in the letter i or e.
  1. True
  2. False
Grade 11 Culinary Skills
The        yolk        is the egg's major source of vitamins and minerals, including protein and essential fatty acids.
Continuing Education Culinary Skills
Bechamel sauce is a mixture of roux and                .
  1. stock
  2. dairy
  3. tomatoes
  4. mayonnaise
Continuing Education Culinary Skills
To cook in liquid, usually water, in which bubbles rise constantly and then break on the surface.
  1. Stew
  2. Dot
  3. Poach
  4. Boil
Continuing Education Culinary Skills
A cooking method in which items are cooked by a radiant heat source placed above the food, usually in a broiler is called            broil.          
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