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# Continuing Education Other Questions

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Continuing Education Kitchen Safety and Sanitation
What is the first thing you should do before you start working with food?
2. measure ingredients
3. clean the kitchen
4. preheat the oven
Continuing Education Culinary Math
If you have 3/4 of a cup, how much more is needed to equal 1 cup?
1. 1/2 cup
2. 3/4 cup
3. 1/4 cup
4. 1/8 cup
Continuing Education Kitchen Safety and Sanitation
How long can food stay in the temperature danger zone before you should throw it away?
1. Two hours
2. One hour
3. Four hours
4. Three hours
Continuing Education Culinary Math
How many 1/4 cups are needed to equal 1 cup?

4
Continuing Education Culinary Math
If there are 8 ounces in a cup, how many ounces are in 2 cups?

16
Continuing Education Kitchen Safety and Sanitation
Identify the term used to describe harmful bacteria spreading from raw foods to other foods.
1. cross-contamination
2. parallel-contamination
3. uni-contamination
4. pseudo-contamination
Continuing Education Culinary Math
If a pound is equal to 16 ounces, how many cups are in a pound?

2
Continuing Education Culinary Math
How many 1/2 cups equal 1 cup?

2
Continuing Education Kitchen Safety and Sanitation
Why do we need to wash our hands before we eat or handle food?
1. To prevent illness
2. To avoid cross-contamination
3. To keep our food germ-free
4. All of the above
Continuing Education 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
Continuing Education Kitchen Equipment and Tools
Why is it important to cut food into uniformly sized pieces?
1. aesthetic appeal
2. even cooking
3. distribution of flavor
4. easier to stir
Continuing Education Kitchen Equipment and Tools
A convection oven                                               .
1. cooks faster than a microwave oven.
2. cooks exactly the same as a conventional oven.
3. is the only part of a range.
4. uses a fan to help circulate the heat.
Continuing Education Culinary Math
If there are 4 ounces in 1/2 cup, how many ounces in 1/4 cup?

2
Continuing Education Kitchen Equipment and Tools
When during the cooking process is it best to add dairy, such as sour cream, milk or yogurt?
1. the first 15 minutes
2. with all the other ingredients
3. the last 15 minutes
4. only when the ingredients have cooled
Continuing Education Culinary Math
If there are 8 ounces in 1 a cup, how many ounces are in 1/2 cup?

4
Continuing Education Kitchen Equipment and Tools
Correctly identify this garnishing tool.
1. carrot curler
2. butter curler
3. zester
4. citrus juicer
Continuing Education Culinary Math
When scaling a recipe up from two servings to four servings, what will be the new measure for the original 1 cup (250 ml) of flour?
1. 1/2 cup (125 ml)
2. 2 cups (500 ml)
3. 4 cups (1000 ml)
4. 1/4 cup (60 ml)
Continuing Education Culinary Math
Identify the term that describes the amount of servings in a recipe.
1. scale
2. portion
3. yield
4. segment
Continuing Education Culinary Math
When scaling a recipe down from sixteen servings to four servings, what will be the new measure for the original 1 diced medium carrot?
1. 2 carrots
2. 1/2 carrot
3. 4 carrots
4. 1/4 carrot
Continuing Education Kitchen Safety and Sanitation
If a fire starts in a pan on the stove, you can smother it by covering it with a paper towel.
1. True
2. False
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