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College Other Questions

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College Culinary Skills
Uncooked food is raw food.
  1. True
  2. False
College Culinary Skills
A recipe provides instructions on how to make something as well as what is needed to make it.
  1. True
  2. False
College Culinary Skills
Define ingredient.
  1. a top news story
  2. a person obsessed
  3. an item used in a recipe
  4. a vegetable with green color
College Culinary Arts
A menu is a list of dishes that a restaurant will serve a customer.
  1. True
  2. False
College Culinary Skills
For which task is it necessary to wear gloves?
  1. handling raw foods that will be cooked
  2. handling raw foods that will not be cooked
  3. handling all types of food
  4. all of the time except not when handling raw vegetables for salad
College Culinary Skills
Chocolate contains ingredients that may be addictive for some people.
  1. True
  2. False
College Culinary Skills
In the same order of this list, identify the origin of pork, veal, lamb, beef and poultry.
  1. pig, cow, sheep, bull and bird
  2. cow, sheep, pig, bird and chicken
  3. pig, bird, sheep, cow and young cow
  4. pig, young cow, sheep, cow and bird
College Culinary Skills
Food that is         bland        has little or no taste or flavor to it.
College Culinary Arts
Beer that is not bottled and poured from a keg is beer that is called                 draught/draft                beer.
College Culinary Arts
A tip is money given to a service employee for good work.
  1. True
  2. False
College Culinary Arts
A waiter or waitress cooks the food in a restaurant.
  1. True
  2. False
College Culinary Arts
A microclimate is the climate within                                    .
  1. an American Viticultural Area (AVA)
  2. a vineyard row or the vine canopy
  3. a vineyard
  4. a winery
College Culinary Arts
Diurnal shift is the temperature range between
  1. day time highs and night time lows.
  2. sunrise and sunset.
  3. day time lows and night time highs.
  4. the average temperature during a 24-hr period.
College Culinary Arts
Which Winkler regions are considered the best for producing quality dry table wines?
  1. All of them
  2. III and IV
  3. I, II and III
  4. I and II
College Culinary Arts
Igneous soils like obsidian are those formed by heat and pressure.
  1. True
  2. False
College Culinary Arts
Grapegrowing, winemaking and market forces are
  1. natural factors.
  2. not part of terroir.
  3. human factors.
  4. the definition of terroir.
College Culinary Arts
                 is the most common preventative antimicrobial and treatment for oxidation in the vineyard and winery.
  1. Ozone
  2. Ultraviolet light
  3. Steam
  4. Sulfur
College Culinary Arts
Frost protection using water requires that growers start spraying after temperatures reach freezing (32 degrees F).
  1. True
  2. False
College Culinary Arts
Hybrid grape varieties are                                                         .
  1. a cross between vitis vinifera and another vitis species
  2. a cross between two types of vitis vinifera vines
  3. reproduced from a cutting
  4. not used to create Phylloxera-resistance rootstocks
College Culinary Arts
Machine harvesting can be used to make high quality wine.
  1. True
  2. False
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