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Tenth Grade (Grade 10) Culinary Skills Questions

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Grade 10 Culinary Skills
Identify the correct name of this herb.
  1. chives
  2. thyme
  3. rosemary
  4. parsley
Grade 10 Culinary Skills
Identify the correct name of this herb.
  1. peppermint
  2. chives
  3. sage
  4. tarragon
Grade 10 Culinary Skills
How should you safely thaw frozen meat?
  1. in the refrigerator
  2. on a clean plate on a kitchen counter
  3. in a sink of warm water
  4. in a sealed plastic bag in the sink
Grade 10 Culinary Skills
Identify the correct name of this herb.
  1. thyme
  2. chives
  3. basil
  4. rosemary
Grade 10 Culinary Skills
Identify the correct name of this herb.
  1. peppermint
  2. parsley
  3. tarragon
  4. cilantro
Grade 10 Culinary Skills
Identify the correct name of this herb.
  1. chives
  2. sage
  3. tarragon
  4. peppermint
Grade 10 Culinary Skills
Identify the correct name of this herb.
  1. parsley
  2. cilantro
  3. rosemary
  4. basil
Grade 10 Culinary Skills
Identify the correct name of this herb.
  1. tarragon
  2. basil
  3. peppermint
  4. chives
Grade 10 Culinary Skills
Identify the correct name of this herb.
  1. basil
  2. cilantro
  3. oregano
  4. tarragon
Grade 10 Culinary Skills
Identify the correct name of this herb.
  1. cilantro
  2. rosemary
  3. thyme
  4. sage
Grade 10 Culinary Skills
Identify the correct name of this herb.
  1. oregano
  2. thyme
  3. basil
  4. parsley
Grade 10 Culinary Skills
Identify the best indicator of high quality celery.
  1. loose green stalks, firm roots light for size
  2. green stalks, firm roots heavy for size
  3. stalks with a few cracks, firm roots light for size
  4. stalks lighter in colour on the top, firm roots heavy for size
Grade 10 Culinary Skills
Identify the best indicator of quality garlic.
  1. one green shoot, bulb is light for size
  2. multiple shoots, bulb is heavy for size
  3. firm plump heads, a few soft spots, no shoots
  4. firm plump heads, no discolored or soft spots, no shoots
Grade 10 Culinary Skills
Roux is made with what two ingredients?
  1. Milk and Water
  2. Butter and Flour
  3. Oil and Water
  4. Salt and Butter
Grade 10 Culinary Skills
When preparing ingredients for a meal with only one cutting board, what is the safest order of preparation to prevent cross-contamination?
  1. garlic, celery, onions, poultry
  2. celery, poultry, onions, garlic
  3. onions, poultry, garlic, celery
  4. garlic, onions, poultry, celery
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