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Eighth Grade (Grade 8) Culinary Skills Questions

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Grade 8 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
Grade 8 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
Grade 8 Culinary Skills
Why is it important to gently stir constantly when cooking custard on a stove-top?
  1. to distribute flavour
  2. to blend ingredients
  3. to stabilize eggs and prevent curdling
  4. to dissolve sugar
Grade 8 Culinary Skills
Bechamel sauce is a mixture of roux and                .
  1. stock
  2. dairy
  3. tomatoes
  4. mayonnaise
Grade 8 Culinary Skills
Veloute is a mixture of roux and                .
  1. brown stock
  2. tomatoes
  3. white stock
  4. dairy
Grade 8 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
Grade 8 Culinary Skills
Identify the sauce made from poultry or meat drippings, thickening agent and a liquid.
  1. chutney
  2. vinaigrette
  3. coulis
  4. gravy
Grade 8 Culinary Skills
What is the difference between white and brown eggs?
  1. color
  2. nutrition
  3. location of production
  4. weight
Grade 8 Culinary Skills
Cooking a custard correctly ensures that eggs don't curdle, define curdle.
  1. sour
  2. congeal, coagulate
  3. liquify
  4. evaporate
Grade 8 Culinary Skills
Identify the definition of a sauce.
  1. powered seasonings mixed with water
  2. a liquid with chili peppers as a base
  3. a liquid with fresh herbs
  4. a thickened liquid used to flavor and enhance other foods
Grade 8 Culinary Skills
Identify the option that is not a variety of roux.
  1. cream
  2. white
  3. brown
  4. blond
Grade 8 Culinary Skills
Identify the ingredients in Hollandaise Sauce.
  1. egg yolks, olive oil, an acid
  2. egg whites, clarified butter, an acid
  3. egg whites, clarified butter, mayonnaise
  4. egg yolks, clarified butter, an acid
Grade 8 Culinary Skills
Many French onion soup recipes call for         swiss        cheese as a topping.
Grade 8 Culinary Skills

This question is a part of a group with common instructions. View group »

To cook using dry heat in an oven.       bake       
Grade 8 Culinary Skills
The abbreviation for kilogram is      kg     .
Grade 8 Culinary Skills
Identify which option will not thicken a liquid.
  1. cornstarch
  2. flour
  3. cream of tartar
  4. potato starch
Grade 8 Culinary Skills
What does it mean to use reduction as a thickening method when making a sauce?
  1. to scale back the liquid in a recipe
  2. to cool a liquid before adding a thickener
  3. to intensify the flavor of a liquid by simmering or boiling
  4. to use dried herbs in place of fresh herbs
Grade 8 Culinary Skills
If eggs are not cooked and handled properly, they may cause a foodborne illness from this germ.
  1. cholera
  2. listeria
  3. mold
  4. salmonella
Grade 8 Culinary Skills
Crème anglaise is a                    custard.
  1. basic egg thickened
  2. starch thickened
  3. gelatin set
  4. yeast thickened
Grade 8 Culinary Skills
The abbreviation for a pound is      lb     .
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