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Continuing Education Culinary Skills Questions

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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
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
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
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
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
Identify the sauce made from poultry or meat drippings, thickening agent and a liquid.
  1. chutney
  2. vinaigrette
  3. coulis
  4. gravy
Continuing Education Culinary Skills
To          simmer          is heating a liquid to just below the boiling point, to cook in boiling liquid.
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.          
Continuing Education Culinary Skills
A dry heat cooking method in which items are cooked in an oven or over a fire is called            roast.          
Continuing Education Culinary Skills
What should the cooking temperature of poultry be?
  1. 135 degrees F.
  2. 145 degrees F.
  3. 155 degrees F.
  4. 165 degrees F.
Continuing Education Culinary Skills
To       mix       is to combine ingredients so they are all evenly distributed.
Continuing Education Culinary Skills
Veloute is a mixture of roux and                .
  1. brown stock
  2. tomatoes
  3. white stock
  4. dairy
Continuing Education Culinary Skills
A cooking technique in which foods are cooked by a radiant heat source placed below the food is called            grill.          
Continuing Education Culinary Skills
What is the difference between white and brown eggs?
  1. color
  2. nutrition
  3. location of production
  4. weight
Continuing Education Culinary Skills
To        beat        is to move the utensil back and forth to blend ingredients together.
Continuing Education Culinary Skills
To mix with an over & over motion, using a spoon or a rotary or electric beater.
  1. Beat
  2. Knead
  3. Whip
  4. Cream
Continuing Education Culinary Skills
To cook under direct heat or over coals.
  1. Toast
  2. Broil
  3. Bake
  4. Roast
Continuing Education Culinary Skills
To cook in liquid just below the boiling point. The tiny bubbles that form should break before they reach the surface.
  1. Stew
  2. Steam
  3. Simmer
  4. Steep
Continuing Education Culinary Skills
To cut into small squares.
  1. Mince
  2. Dice
  3. Cube
  4. Julienne
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