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College Culinary Skills Questions

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College Culinary Skills
For which task is it necessary to wear gloves?
  1. handling raw foods that will be cooked
  2. handling raw foods that will not be cooked
  3. handling all types of food
  4. all of the time except not when handling raw vegetables for salad
College Culinary Skills
A recipe provides instructions on how to make something as well as what is needed to make it.
  1. True
  2. False
College Culinary Skills
Uncooked food is raw food.
  1. True
  2. False
College Culinary Skills
Define ingredient.
  1. a top news story
  2. a person obsessed
  3. an item used in a recipe
  4. a vegetable with green color
College Culinary Skills
Identify the cooking method that does not enable the Maillard reaction to occur.
  1. frying
  2. steaming
  3. grilling
  4. broiling
College Culinary Skills
What question was Louis Camille Maillard working on when he identified the Maillard reaction in the early 20th century?
  1. how wounds heal
  2. how amino acids form proteins
  3. how to cure meats
  4. how proteins convert into fat
College Culinary Skills
Identify the similarity between caramelization and the Maillard reaction.
  1. both are enzymatic browning
  2. both need high temperature and high moisture
  3. both need low temperature and high moisture
  4. both are non-enzymatic browning
College Culinary Skills
Identify the role of the Sous Chef.
  1. roasts and braises meats
  2. works under and reports to Chef de Cuisine, helps with kitchen management
  3. soup cook
  4. usually a student, gaining kitchen experience doing a variety of tasks
College Culinary Skills
When may the Maillard reaction occur?
  1. only when cooking high sugar foods
  2. only when cooking meat
  3. cooking most foods
  4. only when cooking low protein foods
College Culinary Skills
Chocolate contains ingredients that may be addictive for some people.
  1. True
  2. False
College Culinary Skills
In the same order of this list, identify the origin of pork, veal, lamb, beef and poultry.
  1. pig, cow, sheep, bull and bird
  2. cow, sheep, pig, bird and chicken
  3. pig, bird, sheep, cow and young cow
  4. pig, young cow, sheep, cow and bird
College Culinary Skills
Food that is         bland        has little or no taste or flavor to it.
College Culinary Skills
The proper word for cow meat is               .
  1. turkey
  2. lamb
  3. beef
  4. poultry
College Culinary Skills
Identify the role of the Executive Chef.
  1. pastry chef
  2. in charge of prepared meats dishes
  3. communicates between front of house and kitchen, makes sure meals are placed properly
  4. manager of the entire food service operation
College Culinary Skills
Identify the role of Chef de Cuisine.
  1. reports to Executive Chef or in smaller restaurants has same role as Executive Chef
  2. prepares and manages entree dishes
  3. communicates between front of house and kitchen, makes sure meals are placed properly
  4. junior cook, works under one of the Chefs de Partie
College Culinary Skills
Identify the role of the Chef de Partie.
  1. senior and line cooks in charge of specific stations
  2. vegetable chef
  3. butcher
  4. prepares and manages entree dishes
College Culinary Skills
Identify the role of the Saucier.
  1. junior cook, works under one of the Chefs de Partie
  2. soup cook
  3. sauce chef
  4. grill cook
College Culinary Skills
Identify the role of the Grillardin.
  1. vegetable chef
  2. grill cook
  3. dishwasher
  4. manager of the entire food service operation
College Culinary Skills
Identify the role of the Potager.
  1. pastry chef
  2. soup cook
  3. works under and reports to Chef de Cuisine, helps with kitchen management
  4. roasts and braises meats
College Culinary Skills
Identify the role of the Legumier.
  1. baker
  2. sauce chef
  3. vegetable chef
  4. junior cook, works under one of the Chefs de Partie
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