Want to see correct answers?
Login or join for free!
  printable Worksheets
Looking for printable worksheets?
Check out our pre-made printable worksheets!
Share/Like This Page
Filter By Grade

Ninth Grade (Grade 9) Culinary Skills Questions

You can create printable tests and worksheets from these Grade 9 Culinary Skills questions! Select one or more questions using the checkboxes above each question. Then click the add selected questions to a test button before moving to another page.

1 2 3 4 ... 8
Grade 9 Culinary Skills
How should you hold a knife?
  1. hold knife handle with one hand and the food item with the other with tucked in fingers
  2. hold knife handle with one hand and the blade with the other
  3. hold knife handle with one hand and use your fingers to guide the blade
  4. hold knife handle with one hand, relax your other hand by your side
Grade 9 Culinary Skills
After grating potatoes, identify the next preparation step/s when making hash browns.
  1. pat dry
  2. rinse well and pat dry
  3. immediately add seasoning and let rest
  4. immediately add all ingredients and fry
Grade 9 Culinary Skills
Identify the best indicator of a high quality potato.
  1. soft wrinkled skin, sprouts
  2. firm, smooth, no green sprouts, bruises or blemishes
  3. firm, sprouts
  4. firm, mottled green color
Grade 9 Culinary Skills
Grade 9 Culinary Skills
Identify the correct name of this pasta shape.
  1. angel hair
  2. fettuccine
  3. penne
  4. manicotti
Grade 9 Culinary Skills
Identify the correct name of this pasta shape.
  1. fettuccine
  2. angel hair
  3. manicotti
  4. fusilli
Grade 9 Culinary Skills
Define al dente.
  1. "soft to bite"
  2. "sticks to the wall"
  3. "to the tooth"
Grade 9 Culinary Skills
Identify the pathogen responsible for the Irish potato famine.
  1. E. coli.
  2. salmonella
  3. phytophthora infestans
  4. botulism
Grade 9 Culinary Skills
Grade 9 Culinary Skills
Grade 9 Culinary Skills
When making mashed potatoes, after the potatoes are boiled, identify the next step in the process.
  1. quickly strain and add milk
  2. return the pot of strained potatoes to the heat for a few minutes
  3. strain and quickly add butter
  4. strain and cool to room temperature
Grade 9 Culinary Skills
Before baking a potato, why is it important to pierce the skin?
  1. softens the hard skin
  2. allows steam to penetrate the potato
  3. allows steam to escape from the potato
  4. increases starch content
Grade 9 Culinary Skills
Identify the ideal internal thermometer temperature for a cooked baked potato.
  1. 100 degrees F.
  2. 150 degrees F.
  3. 300 degrees F.
  4. 210 degree F.
Grade 9 Culinary Skills
Grade 9 Culinary Skills
When following a recipe, this is the most helpful practice to acquire.
  1. don't preheat oven in advance
  2. only read one step at a time
  3. be creative with suggested equipment
  4. carefully read the recipe through twice
Grade 9 Culinary Skills
Which is not a required part of a recipe?
  1. ingredients
  2. cooking time
  3. equipment needed
  4. nutritional values
1 2 3 4 ... 8
You need to have at least 5 reputation to vote a question down. Learn How To Earn Badges.