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Eleventh Grade (Grade 11) Culinary Skills Questions

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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 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 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           .
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
When poaching eggs,           vinegar           is often added to help coagulate the           protein           that helps hold the egg together.
Grade 11 Culinary Skills
The        yolk        is the egg's major source of vitamins and minerals, including protein and essential fatty acids.
Grade 11 Culinary Skills
Identify the approximate marinating time for small seafood and thin fish.
  1. 15-30 minutes
  2. 30-60 minutes
  3. 6-12 hours
  4. 1-2 hours
Grade 11 Culinary Skills
Identify the approximate marinating time for poultry parts with skin on.
  1. 1-2 hours
  2. 8-10 hours
  3. 4-6 hours
  4. 12-14 hours
Grade 11 Culinary Skills
       Ghee       is clarified butter. This is butter that has had milk solids and water removed, and it is used as the primary cooking fat in Indian cooking.
Grade 11 Culinary Skills
A            tandoori           is a type of oven made from         clay.         Flatbreads, such as naan, are cooked on the         sides        of this oven.
Grade 11 Culinary Skills
Potatoes are high in which nutrient(s)?
  1. carbohydrates
  2. fat
  3. protein
  4. vitamin A
Grade 11 Culinary Skills
From which Latin word and meaning does marinade originate?
  1. marinus - sun on the sea
  2. aqua maris - water or sea
  3. aqua maris - salt of the water
  4. marinus - of the sea
Grade 11 Culinary Skills
The ideal temperature for poaching food is between                                       160-180 degrees F (71-82 degrees C)                                       or well below a          simmer         .
Grade 11 Culinary Skills
Identify the approximate time for marinating large seafood and thick fish.
  1. 2-2 1/2 hours
  2. 10-15 minutes
  3. 30-60 minutes
  4. 4-5 hours
Grade 11 Culinary Skills
Which country irradiates the most amount of food?
  1. United States
  2. Canada
  3. Germany
  4. China
Grade 11 Culinary Skills
What is the most common mistake when cooking fish?
  1. overcooking
  2. undercooking
  3. over seasoning
  4. under seasoning
Grade 11 Culinary Skills
Identify the general reference for cooking fish using any cooking method.
  1. 5 minutes per one inch (2.5 cm)
  2. 15 minutes per one inch (2.5 cm)
  3. 10 minutes per one inch (2.5 cm)
  4. 3 minutes per one inch (2.5 cm)
Grade 11 Culinary Skills
Shellfish and fish are subject to carryover cooking. What is carryover cooking?
  1. take on flavours from other food cooked in close proximity
  2. continuation of cooking even when removed from the heat source for several minutes
  3. foods that must be turned midway through cooking
  4. using a sequence of two cooking methods
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