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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
Many French onion soup recipes call for         swiss        cheese as a topping.
Grade 8 Culinary Skills
These smoke-dried jalapeños are used to flavor salsas and marinades.
  1. chipotles
  2. poblanos
  3. crema
  4. avocados
Grade 8 Culinary Skills
Along with pinto beans, these beans are a staple in Mexican cooking.
  1. kidney beans
  2. black beans
  3. green beans
  4. lentil beans
Grade 8 Culinary Skills
This has been called the Mexican version of sour cream, or the Mexican version of French crème fraîche.
  1. queso Oaxaca
  2. mole
  3. cotija
  4. crema
Grade 8 Culinary Skills
This carbohydrate serves as utensil, wrapper and edible plate for Mexican meals.
  1. naan bread
  2. baguette
  3. tortilla
  4. flatbread
Grade 8 Culinary Skills
Identify the three core staples of Mexican cooking.
  1. avocados, corn, chiles
  2. corn, beans, chiles
  3. wheat tortillas, beans, chiles
  4. corn, beans, chocolate
Grade 8 Culinary Skills
Along with thyme, marjoram and bay leaves, this Mexican herb is commonly used to flavour soups and sauces. It is different in flavor from its Italian counterpart.
  1. parsley
  2. sage
  3. chives
  4. oregano
Grade 8 Culinary Skills
In addition to limes, acidity is added to Mexican cooking and pickling with this ingredient.
  1. pineapple juice
  2. corn syrup
  3. vinegars
  4. mango juice
Grade 8 Culinary Skills
This Mexican spice, used to flavor mole and desserts, is different from its cassia counterpart typically used in the United States.
  1. cinnamon
  2. allspice
  3. cumin
  4. cilantro
Grade 8 Culinary Skills
This fat, introduced by the Spanish, is the most popular type of fat used in Mexican cooking.
  1. margarine
  2. avocado oil
  3. lard
  4. coconut oil
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
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 sauce made from poultry or meat drippings, thickening agent and a liquid.
  1. chutney
  2. vinaigrette
  3. coulis
  4. gravy
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
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
Greek salad is made with tomatoes, cucumbers, onion, olives,        feta       cheese, olive oil and oregano.
Grade 8 Culinary Skills
There are many cheese varieties that may be used to make macaroni and cheese, but the classic type of cheese most often used is           cheddar           cheese.
Grade 8 Culinary Skills
Lasagna is most commonly made from two difference types of cheese;           cottage          cheese and               mozzarella               cheese.
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