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Eleventh Grade (Grade 11) Culinary Skills Questions

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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
Correctly identify this legume.
  1. lima bean
  2. fava bean
  3. snow pea
  4. peanut
Grade 11 Culinary Skills
In what manner is tempura typically cooked?
  1. saute
  2. pan fry
  3. deep fry
  4. steamed
Grade 11 Culinary Skills
What is the best oil temperature range for cooking tempura?
  1. 110 degrees F - 150 degrees F
  2. 150 degrees F - 200 degrees F
  3. 212 degree F - 250 degrees F
  4. 360 degrees F - 375 degrees F
Grade 11 Culinary Skills
What does the term "smoking point" mean?
  1. the temperature at which cooking oil will ignite
  2. the temperature at which the oil begins to degrade
  3. the perfect temperature to begin cooking
  4. the moment a flame is extinguished
Grade 11 Culinary Skills
Correctly identify this legume.
  1. pinto bean
  2. black bean
  3. lentil bean
  4. chickpea
Grade 11 Culinary Skills
Correctly identify this legume.
  1. lentil bean
  2. fava bean
  3. pinto bean
  4. soy bean
Grade 11 Culinary Skills
Correctly identify this legume.
  1. fava bean
  2. lentil bean
  3. green pea
  4. lima bean
Grade 11 Culinary Skills
Correctly identify this legume.
  1. black bean
  2. lima bean
  3. soy bean
  4. fava bean
Grade 11 Culinary Skills
Correctly identify this legume.
  1. lentil bean
  2. snow pea
  3. pinto bean
  4. chickpea
Grade 11 Culinary Skills
Correctly identify this legume.
  1. snow pea
  2. fava bean
  3. green pea
  4. chickpea
Grade 11 Culinary Skills
Correctly identify this legume.
  1. soy bean
  2. lentil bean
  3. chickpea
  4. pinto bean
Grade 11 Culinary Skills
Correctly identify this legume.
  1. lentil bean
  2. snow pea
  3. green pea
  4. lima bean
Grade 11 Culinary Skills
Correctly identify this legume.
  1. fava bean
  2. black beans
  3. soy bean
  4. snow pea
Grade 11 Culinary Skills
Identify all the reasons why the little bits of batter (known as tenkasu) are scooped out between batches of tempura.
  1. so they do not burn
  2. so they do not adversely affect flavor
  3. so they do not stick on to the new batch
  4. so they can garnish the dish
Grade 11 Culinary Skills
What is the definition of the word Kakiage?
  1. name of a famous tempura chef from Japan
  2. a form of cooking
  3. the name for the special chopstick used to cook tempura
  4. a type of tempura
Grade 11 Culinary Skills
Identify the basic ingredients to make tempura batter.
  1. flour, water, egg
  2. panko, water, egg
  3. oil, flour, egg
  4. flour, milk, egg
Grade 11 Culinary Skills
Batter is a means of protecting the target food from the extreme heat of the oil.
  1. True
  2. False
Grade 11 Culinary Skills
Tempura was introduced to Japan from
  1. the United States.
  2. Portugal.
  3. China.
  4. Korea.
Grade 11 Culinary Skills
Any type of batter/breading can be considered tempura.
  1. True
  2. False
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