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Continuing Education Culinary Skills Questions

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Continuing Education Culinary Skills
This is the second most popular type of poultry and is often cooked during holidays. It contains both light and dark meat with small amounts of fat. Typically the best cooking methods is roast or cut into cutlets and sauteed or pan-fried.
  1. turkey
  2. pigeon
  3. Cornish game hen
  4. goose
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
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
A cooking technique in which foods are cooked by a radiant heat source placed below the food is called            grill.          
Continuing Education Culinary Skills
A few disadvantages of the sous cooking technique is that food takes          longer          to cook and you will need more             equipment             when using this technique.
Continuing Education Culinary Skills
Sous vide cooking is categorized as a         moist         cooking method because of the type of heat used to cook food.
Continuing Education Culinary Skills
The sous vide cooking method does not require the cook to constantly monitor or change               temperature              , so checking heat using a               thermometer               is not necessary.
Continuing Education Culinary Skills
Sous vide cooking generally refers to any kind of cooking that occurs in a precisely                          temperature-controlled                          water bath. This type of cooking may use           plastic           bags, silicone bags, or              glass jars             .
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
To          simmer          is heating a liquid to just below the boiling point, to cook in boiling liquid.
Continuing Education Culinary Skills
What is a roux in French cooking?
  1. fresh herb medley
  2. highly seasoned pate
  3. thickener
  4. spice packet
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
What does it mean if an ingredient is "divided" in a recipe?
  1. choice to use half the ingredient because it's unhealthy
  2. choice to use half the ingredient because it's expensive
  3. choice to use half the ingredient if you're scaling the recipe
  4. you will be using both halves at different stages of preparation
Continuing Education Culinary Skills
To        beat        is to move the utensil back and forth to blend ingredients together.
Continuing Education Culinary Skills
In French cooking, what is Lardon?
  1. congealed stock reduction
  2. pad of fat used as a seasoning ingredient
  3. reduced stock liquid
  4. seasoned clarified butter
Continuing Education Culinary Skills
To cook under direct heat or over coals.
  1. Toast
  2. Broil
  3. Bake
  4. Roast
Continuing Education Culinary Skills
When cooking chicken breasts, which cooking method is not appropriate?
  1. Stir-frying
  2. Grilling
  3. Roasting
  4. Braising
  5. Poaching
Continuing Education Culinary Skills
Which of the following cooking methods is suited for the leg meat of poultry?
  1. Braising
  2. Roasting
  3. Simmering
  4. Grilling
  5. All of the above
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